Here at StewGarden, our ethos is simple: outstanding pizza is built on outstanding dough. With over thirty years in the dough refining business, we're eager to unveil a few of our deep-rooted tricks. Without disclosing our proprietary blend (to safeguard cherished traditions), these foundational guidelines will assist you to replicate pizzeria-caliber pizza dough within the comfort of your kitchen.
Choosing the Right Flour
The cornerstone of superior pizza dough is premium-grade flour. 00 flour, a finely milled Italian variety with a moderate protein content of about 12%, is our preferred choice. This flour results in a premier blend of strength and suppleness. Should 00 flour be unavailable, bread flour can serve as a secondary option, albeit with a slightly altered texture.
Hydration and Water Temp
Your water's temperature plays a critical role in determining the fermentation pace and the overall development of your dough. Apply colder water around 45°F (7°C) for a prolonged fermentation that yields more pronounced flavors. If a faster fermentation is desired, opt for lukewarm water at roughly 85°F (29°C). The optimal hydration ratio lies between 60% and 70% for typical home ovens.
Yeast Usage and Fermentation Timing
To achieve a richly flavored dough, minimally use yeast and allow ample time for fermentation. A mere 0.2% fresh yeast in proportion to the flour weight can suffice for fermenting durations of 24 to 48 hours. This protracted period cultivates complex flavors and contributes to a more digestible dough.
Salt's Functional Role
Aside from enhancing flavor, salt reinforces the gluten network and modulates fermentation activity. Utilizing fine sea salt in the vicinity of 2.5% to 3% relative to your flour weight is advisable. Introduce it post the initial combination of flour and water to dodge direct yeast contact.
The Fermentation Craft
Post mixing, allow your dough to undergo bulk fermentation at ambient temperature for a couple of hours, then procedurally segment into individual balls. Store these in lidded containers and chill for 24 to 72 hours. It is during this cold fermentation where transformation occurs; enzymes break down the starch into sugars imbuing flavor and enabling the golden crust hue that our pizzas are known for.
Gentle Dough Management
Prior to pizza creation, transfer your dough from the refrigerator to room conditions 1-2 hours before baking to temper. When handling dough, it is imperative to be delicate to retain the developed gas bubbles. Rather than rolling, employ your fingertips to nudge and extend the dough to preserve those sought-after air cavities.
Applying Intense Heat
While our artisanal wood-fired ovens soar to 850°F (454°C), domestic ovens typically peak at about 550°F (288°C). Compensate by preheating a pizza stone or steel for no less than an hour beforehand, ensuring the needed potent bottom heat for a crisply baked exterior juxtaposed with a light interior.
The art of pizza dough perfection is a continual odyssey where each preparation affords new insights. Make observations, tweak parameters, and explore to ascertain what best suits your kitchen's character.
For an in-person demonstration of our dough crafting, attend our monthly pizza workshops featuring Chef Anna. Our events calendar lists all forthcoming sessions!