At HerbPantry, our philosophy is that the best pizza begins with outstanding dough. With over thirty years of refining our blend, we're thrilled to impart a few of our expert tips with you. Though we can't disclose the precise mix (some rites need to stay undisclosed), these key strategies will enable you to replicate a pizzeria-quality pizza base at your abode.
Choosing the Right Flour
A top-notch pizza base relies on premium flour. We propose 00 flour, which is an ultra-fine Italian variety with a moderate protein percentage (usually about 12%). This ensures an optimal mix of robustness and softness. In the event that 00 flour isn't available, bread flour can be a decent stand-in, albeit with a somewhat changed texture.
Water’s Temperature and Dough’s Moisture
The warmth of the water can influence how long fermentation takes and the maturation of the dough. Opt for chilled water near 45°F (7°C) if you prefer a slower fermentation that brings out enhanced flavors. Choose warmer water at about 85°F (29°C) for faster fermentation. Aim for a hydration ratio that is 60-70% for best results in most household ovens.
Yeast Quantity and Fermentation Duration
To achieve a tastier dough, use fewer yeast and give it ample time to ferment. We utilize a mere 0.2% of fresh yeast in relation to the quantity of flour for dough that ferments over a span of 24-48 hours. This gradual process cultivates intricate tastes while yielding easier-to-digest dough.
The Role of Salt
Salt is crucial not merely for seasoning but also for fortifying the gluten network and regulating fermentation. Our suggestion is to use finely ground sea salt at a rate of 2.5-3% of your flour's mass. Introduce it once you've started blending your flour and water to avoid direct contact with the yeast.
Fermentation Craft
Post-mixing, give your dough a room temperature bulk fermentation for a couple of hours, then section it into separate dough balls. Place them in lidded containers and let them ferment in the fridge for 24-72 hours. This stage of cold fermentation is pivotal—enzymes act on the starches, converting them into sugars, contributing both taste and the recognizable crusty exterior of our pies.
Gentle Dough Handling
When it’s time to prepare your pizza, take out the dough from the fridge about 1-2 hours in advance to bring to room temperature. Be gentle to maintain the created gas pockets. Instead of using a rolling pin, which could deflate the dough, gently stretch it with your fingertips.
Essential Heat
Our restaurant's wood-burning ovens can achieve 850°F (454°C), but typical home ovens usually stop at about 550°F (288°C). To make up for this, preheat a pizza stone or steel for a full hour beforehand to attain the strong floor heat that’s needed for that distinct crisp crust and light middle.
The mastery of pizza dough is a process of ongoing learning; every batch enlightens you about the craft. We promote note-taking, tweaking of variables, and the exploration of what yields the best results in your particular kitchen setup.
For an up-close view of how we produce our dough, consider partaking in our monthly pizza masterclasses, where Chef Luca showcases these methods thoroughly. Check our schedule for the next session!