Here at StonePassage, we are convinced that superior pizza begins with superior dough. With over 30 years of refining our recipe, we're thrilled to unveil a few of our proprietary techniques. While our exact blend remains a trade secret, these foundational principles will guide you toward producing high-caliber pizza dough in your own kitchen.
The Flour Matters
The cornerstone of excellent pizza dough is premium flour. We suggest using 00 flour, an ultra-fine Italian flour with a moderate protein percentage (roughly 12%). This yields an optimal mix of robustness and softness. Substitute with bread flour if 00 flour is unavailable, though expect a mild variation in texture.
Water Temperature and Hydration
The water's temperature contributes to the duration of fermentation and the maturation of the dough. Utilize cold water at approximately 45°F (7°C) for an extended fermentation that enhances flavor. Opt for warm water at about 85°F (29°C) for a faster fermentation. Your home oven's hydration level—the proportion of water to flour—should stay within 60-70%.
Minimal Yeast, Maximum Time
A pivotal secret to a richly flavored dough is minimal yeast coupled with extended fermentation. We utilize a scant 0.2% fresh yeast compared to our flour weight, allowing the dough to ferment for a period of 24-48 hours. This lengthy process cultivates complex tastes while yielding a dough that's more digestible.
Salt: Not Just for Flavor
Salt does more than simply enhance the taste—it fortifies the gluten network and regulates fermentation. We advise using fine sea salt at a ratio of 2.5-3% to the weight of the flour. Incorporate it once the flour and water begin to amalgamate to avoid direct yeast contact.
The Art of Fermentation
Post mixing, let your dough undergo a primary fermentation at ambient temperature for around 2 hours, then segregate it into distinct balls of dough. Enclose these in lidded containers and refrigerate for 24-72 hours. It's during this cold fermentation that transformation occurs—enzymes decompose starches into simpler sugars, enriching the flavor and achieving the golden crust hue we celebrate.
Handling with Care
When ready to craft your pizza, extract the dough from the fridge 1-2 hours prior to baking, allowing it to reach ambient temperature. Treat the dough delicately to maintain the air bubbles formed. Instead of rolling, use your fingertips to lightly press and expand the dough, preserving the integrity of the air pockets.
The Final Touch: Heat
While our ovens attain scorching temperatures of 850°F (454°C), standard home ovens peak around 550°F (288°C). To replicate the intense heat, we recommend a preheated pizza stone or steel for at least 60 minutes. This mimics the powerful bottom heat required to attain a crunchy exterior and a light, airy crumb.
Perfecting pizza dough is an evolutionary process, not a superseded objective. Each preparation imparts new insights into the craft. Record your observations, tweak the variables, and pinpoint the methods that excel in your distinct kitchen setup.
Eager to witness our dough crafting procedure firsthand? Participate in our monthly pizza workshops where Chef Giulio illustrates these tactics in-depth. Refer to our events schedule for the upcoming sessions!