Here at MeadowGate, our philosophy is that extraordinary pizza is built upon extraordinary dough. With a legacy spanning over thirty years of refining our recipe, we're delighted to divulge some insights to you. Although our particular recipe is a closely-guarded legacy (certain traditions must be kept sacred!), by following these foundational guidelines, you can craft pizza dough of restaurant caliber right in your own kitchen.
The Significance of Flour
The cornerstone of superb pizza dough lies in the quality of the flour used. 00 flour is our top recommendation, known for its ultra-fine milling and moderate protein content (typically around 12%), offering a desirable equilibrium of robustness and delicacy. In the absence of 00 flour, a worthy alternate is bread flour, despite it yielding a marginally distinct texture.
Considerations for Water: Temperature and Moisture Content
The dough's evolution and the time it takes to ferment are influenced by the temperature of water utilized. Prefer cooler water around 45°F (7°C) for a protracted fermentation, enhancing flavor development, while lukewarm water at around 85°F (29°C) quickens fermentation. The hydration percentage, which is the water-to-flour ratio, ought to be held within 60-70% for the majority of home ovens.
Minimized Yeast for Expanded Fermentation
To achieve a tastefully rich dough, it's crucial to moderate yeast usage and allow for an extended fermentation period. We employ a mere 0.2% fresh yeast in proportion to the flour for doughs that undergo fermentation over 24-48 hours. This gradual method permits the cultivation of intricate tastes while yielding a dough that's simpler to digest.
Salt's Role Beyond Taste
Salt serves greater purposes than merely flavoring the dough - it fortifies the gluten framework and tempers fermentation. It is advised to use fine sea salt amounting to 2.5-3% of your flour's weight. Incorporate it only after the flour and water begin to amalgamate so the salt doesn't come into direct contact with the yeast prematurely.
The Craft of Fermentation
Subsequent to mixing, let your dough undergo initial fermentation at room temperature for two hours, then apportion it into separate dough balls. Stow these in lidded containers and refrigerate spanning 24-72 hours. It's within this cool fermentation phase that the magic unfolds—the enzymes decompose starch into sugars, which enhances flavor and contributes to the crust's appealing browning effect.
Handling with Finesse
Prior to crafting your pizza, extricate the dough from the fridge 1-2 hours ahead of baking to reach room temperature. Handle the dough with delicacy to keep the developed air bubbles intact. Employ your fingers to depress and elongate the dough, as opposed to rolling it, which would deflate these essential bubbles.
The Decisive Ingredient: Heat
While our wood-fired ovens soar to 850°F (454°C), most residential ovens have a ceiling near 550°F (288°C). To get around this, use a thoroughly preheated pizza stone or steel for at least an hour, providing the intense base heat indispensable for achieving a crisp shell and a buoyant interior.
Perfecting pizza dough is about progression, not a single attainment. Every batch imparts new learning about the process. Keep a record of variations, adapt as needed, and explore to find out what delivers the best outcome in your specific cooking space.
For an in-person exploration of our dough preparation, consider attending one of our monthly pizza-making classes where Chef Adrian will demonstrate these methods in depth. Visit our events schedule for the forthcoming sessions!