Here at HarvestKitchen, we’re rooted in the belief that the pinnacle of any pizza lies in its foundational dough. With over 30 years dedicated to refining our recipe, we’re thrilled to divulge a few of our key tips for attaining professional-grade pizza dough within your own kitchen. Our proprietary blend remains a closely-held tradition, nonetheless, these foundational guidelines can set you on the path to crafting a pizza base that rivals any high-end pizzeria's offerings.
Flour Is Crucial
The bedrock of superior pizza dough is premier flour. 00 flour, which is exceptionally fine Italian flour with a moderate level of protein, approximately 12%, is our top pick. It ensures the dough has adequate sturdiness yet maintains a delicate bite. Should 00 flour evade you, bread flour can step in as a substitute, but expect a slight shift in texture.
Optimal Water Temperature and Dough Moisture
Water's warmth can either slow down or expedite yeast activity and influence the final dough’s texture. Cooler water at about 45°F (7°C) is perfect for drawn-out fermentation, which enriches taste, whereas warmer water at about 85°F (29°C) speeds up the process. Aim for a hydration ratio lying between 60% and 70% when considering most residential ovens.
Yeast in Moderation, Fermentation in Length
To achieve a dough that's rich in taste, a minimal amount of yeast and a generous fermentation duration is key. We use a scant 0.2% fresh yeast by weight of the flour, and let the dough ferment from 24 to 48 hours. This relaxed fermentation window permits the development of more intricate flavors and produces a dough that is gentler on the digestive system.
Salt’s Dual Purpose
Salt is more than a flavor enhancer—it fortifies gluten structures and regulates yeast activity. Integrating fine sea salt at a rate of 2.5% to 3% in relation to flour weight is advisable. It's best to sprinkle the salt once the water and flour have started to integrate, to avoid any direct contact with the yeast.
Fermentation Is an Art Form
Post-mixing, let your dough undergo a primary bulk fermentation at room temperature for a couple of hours, then segregate it into individual portions. Situate these in lidded containers and let them sit in the refrigerator for 24-72 hours. The alchemy happens during this refrigeration phase—enzymes labor to split starches into sugars, concocting the flavor and enabling the crust’s caramelization that we cherish.
Handle with Kid Gloves
When it's pizza crafting time, take the dough out of the fridge 1-2 hours ahead of baking to warm up. Be gentle to maintain the gas-filled pockets within the dough. Employ your fingertips for pressing and stretching rather than flattening with a rolling pin, which would deflate those essential bubbles.
Heat Is the Defining Factor
Even though our wood-fired ovens soar to 850°F (454°C), most domestic ovens peak at 550°F (288°C). Make up for this with a pizza stone or steel, pre-heated for a solid hour to replicate the vehement base heat crucial to attaining a crisply baked bottom with an airy middle.
The process of mastering pizza dough is continual, with every attempt providing new insights. It’s encouraged to take meticulous notes, tweak the parameters, and find what aligns with the quirks of your own kitchen.
For an in-person view of how we shape our dough, we warmly invite you to attend our monthly pizza workshops where Chef Antoni meticulously walks through these methods. For the latest schedule, view our events calendar.