At OpenHorizonView, our stance is that outstanding pizza is rooted in outstanding dough. Having refined our formula over thirty years, we're thrilled to divulge a couple of our dough-making techniques. Although the complete recipe is a closely guarded legacy, these tips will assist you in producing pizzeria-caliber pizza dough within the confines of your abode.
Choosing The Right Flour
The bedrock of supreme pizza dough lies in the caliber of the flour. Our suggestion is 00 flour, a finely milled Italian variety with a moderate protein percentage, close to 12%. This yields a dough that offers an ideal mix of elasticity and softness. Absent 00 flour, a viable standby would be bread flour, despite a marginal difference in texture.
Managing Water Temperature and Dough Moisture
The warmth of your water is a critical determinant in the dough's rise time and texture. To foster a slower rise and more nuanced flavour, opt for cold water at about 45°F (7°C). On the flip side, for a speedier rise, warmer water, about 85°F (29°C), should be used. Aim for a hydration level—that is, the water-to-flour ratio—of 60-70% to suit most residential ovens.
Yeast and Time: A Balanced Approach
A top-notch dough owes its flavor to a scant amount of yeast and an extended rise. For doughs left to ferment between 24-48 hours, we utilize a scant 0.2% of fresh yeast based on the flour's weight. This leisurely fermentation cultivates deep flavors and results in a dough that's more conducive to digestion.
Salinity's Dual Purpose
Salt is tasked with more than mere seasoning—it bolsters the gluten matrix and keeps yeast activity in check. We advocate for the use of fine sea salt at a proportion of 2.5-3% in relation to the flour's weight. Incorporate it once your flour and water are somewhat combined, preventing it from engaging directly with the yeast.
The Science of Fermentation
Subsequent to blending, let your dough undergo a primary fermentation at ambient temperature for a couple of hours, then segregate it into individual portions. Encase these in lidded vessels and refrigerate them from 24 to 72 hours. It's during this cooling period that the real transformation takes place—enzymes decompose starch into simpler sugars. This is the genesis of flavor and the remarkable browning of our crust.
Delicate Handling Techniques
When the moment arrives to craft your pizza, extract the dough from the cooler 1-2 hours beforehand to let it approach room temperature. To preserve the air pockets formed within, manipulate the dough with a light touch. Rather than rolling, coerce the dough into shape using the pads of your fingers.
The Crucible of Baking: Intense Heat
Although our pizza ovens can reach the lofty height of 850°F (454°C), typical home ovens tend to peak around 550°F (288°C). To mimic these high temperatures, preheat a pizza stone or steel for at least an hour before baking, ensuring robust bottom heat to crisp the crust while maintaining a pillowy interior.
Honing the art of pizza dough is a continuous adventure, with every batch offering additional wisdom about its creation. Document your observations, tweak the variables, and uncover the optimal formula for your home's kitchen.
Interested in observing our dough manifestation up close? Come to our monthly pizza-making classes where Chef Anna showcases these practices in depth. Peek at our event schedule for imminent workshop dates!