In our journey at HarborBluff, it's become apparent that outstanding pizza is rooted in outstanding dough. With over thirty years of refining our technique, we're thrilled to divulge a few of our dough-making secrets. While the full recipe remains a closely-guarded treasure, these tips will help you replicate a pizzeria-style pizza dough in your own kitchen.
Selecting the Right Flour
The cornerstone of delectable pizza dough lies in the flour. Our go-to is 00 flour; an ultra-fine Italian variety with medium protein levels (about 12%) that strike a delicate balance between elasticity and softness. If 00 flour is out of reach, a decent plan B is bread flour, which may alter the texture marginally.
Hydration and Water Temp
The dough's fermentation process and the development of the dough itself can be significantly influenced by the temperature of the water. For an extended fermentation that enhances taste, opt for water at about 45°F (7°C). If a speedier process is needed, warmer water around 85°F (29°C) would do. Aim for hydrating the dough 60-70%, perfectly suited for most domestic ovens.
Yeast Usage and Fermentation Time
A vital element for flavourful dough is minimal yeast use paired with protracted fermentation. We've had success with merely 0.2% fresh yeast relative to the flour, allowing the dough to ferment over 24-48 hours. This leisurely duration enables flavors to mature and results in a dough that's more easily digestible.
Role of Salt Beyond Seasoning
Salt fulfills a role beyond merely adding taste—it fortifies the dough's gluten structure while also moderating the yeast's fermentation activity. For the best results, we employ fine sea salt at a proportion of 2.5-3% to the flour's weight. Introduce it once the combination of flour and water is partially mixed to avoid the salt from impeding the yeast's function.
The Craft of Fermentation
Post-mixing, leave your dough to undergo an initial fermentation at room temperature for approximately two hours, then divide it into portions. These portions should then be stored in lidded vessels and placed into the refrigerator for anywhere between 24-72 hours. During this cooling phase, starches convert to sugars, which not only enriches the flavor but coaxes out a luscious brown hue from the crust.
Gentle Dough Handling
Prior to crafting your pizza, take out the dough from the fridge for an hour or two so it can reach room temperature. When shaping the dough, a light touch is essential to maintain the air bubbles that contribute to leavening. Instead of rolling, which would deflate the dough, use your fingertips to press and extend it gently.
Importance of Heat
Whereas commercial wood-fired ovens can hit an impressive 850°F (454°C), typical home ovens max around 550°F (288°C). For that enviable crusty exterior with a lighter than air interior, preheat a pizza stone or steel a minimum of an hour to mimic the high heat found in professional ovens.
The art of perfecting pizza dough is continuous; each time you prepare it, there's more to learn about its nature. It's advisable to take note of any changes, experiment with adjustments, and find what specifically works for your baking environment.
For a firsthand look at how we craft our dough, consider attending one of our monthly pizza-making classes where Culinary Expert Adrian exhibits these methods in detail. You can check when the next session will be on our events calendar.