Here at DriftWindow, the cornerstone of a superb pizza lies in the dough's quality. We've refined our dough technique over 30 years and are thrilled to offer insights. While we hold our recipe close, as tradition dictates, these tips will help you achieve professional pizza dough in your kitchen.
Flour is Key
The choicest pizza dough begins with premium flour. 00 flour, an exquisitely milled Italian flour with moderate protein content—evenly poised at approximately 12%—offers an optimal mix of elasticity and tenderness. Should 00 flour be elusive, bread flour makes a serviceable stand-in, albeit with a nuanced texture alteration.
№ Water Temperature Determines Fermentation
Water's warmth is a pivotal variable influencing fermentation duration and dough maturity. Utilize chilled water at around 45°F (7°C) for prolonged fermentation, which enriches flavor, or tepid water near 85°F (29°C) for speedier rise-times. Aim for a hydration ratio (water relative to flour) of 60-70% in typical domestic ovens.
Yeast and Time are Paramount
To cultivate a dough imbued with taste, it's best to use minimal yeast and extend the fermentation period. Our approach involves a scant 0.2% of fresh yeast in relation to the flour, allowing for a 24-48 hour fermentation. This leisurely technique enhances flavor complexity and yields a more digestible dough.
Salt: A Structural and Flavorful Additive
A pinch of salt not only seasons the dough but also bolsters gluten formation and moderates yeast activity. Integrate fine sea salt at a ratio of 2.5-3% to your flour weight, adding it once the flour begins to incorporate with water, thereby avoiding direct yeast contact.
The Craft of Fermentation
Post-mixing, rest your dough through an initial bulk fermentation at ambient temperature for two hours, then apportion it into separate dough balls. Seal these in lidded containers and refrigerate for 24-72 hours. It's in this chilled fermentation phase that transformation occurs—as enzymes decompose starches into sugars, adding complexity of flavor to the crust's golden hue.
Delicate Dough Manipulation
Prior to shaping your pizza, let the chilled dough acclimatize at room temperature for 1-2 hours. Treat the dough with delicacy to maintain the gas-filled bubbles. Shun rolling, and instead, use your fingertips to press and expand the dough, thus safeguarding those precious air-filled cavities.
Intense Heat Yields the Perfect Crust
While our wood-fired ovens soar to 850°F (454°C), household ovens generally peak at 550°F (288°C). To counterbalance, utilize a preheated pizza stone or steel, warmed for a minimum of 60 minutes. Such equipment supplies the vigorous bottom heat imperative for a crispy exterior and pillowy interior.
Honing your skills in pizza dough crafting is an evolving pursuit. Let each batch be a learning experience. Record your findings, adjust the variables, and unveil the ideal method for your individual kitchen setup.
To witness our dough-forming process firsthand, drop by our monthly pizza workshops where Chef Luisa will demonstrate these methods in detail. For the next workshop dates, please consult our events calendar!