Here at EveningCourt, we're convinced that remarkable pizza begins with remarkable dough. Through years of refinement, over three decades, we take pleasure in parting with some of our seasoned insights. The complete formula stays our little secret (some rituals are sacred, after all!), but these guidelines will set you on the path to making pizzeria-grade pizza dough in your own kitchen.
Choose Your Flour Wisely
Superior pizza dough is built on premium flour. 00 flour, an ultra-fine Italian flour with a moderate protein content of about 12%, is our choice for a dough that's perfectly balanced in strength and suppleness. If 00 flour eludes you, bread flour is a commendable alternative, though it yields a somewhat altered texture.
Importance of Water Temperature and Dough Hydration
Fermentation time and dough maturation are greatly influenced by your water's temperature. Opt for cold water at 45°F (7°C) for unhurried fermentation, which enhances flavor, or warm water at 85°F (29°C) to accelerate the process. For ideal hydration in most household ovens, maintain a water to flour ratio within 60-70%.
Less Yeast, More Time
A flavorful dough's secret resides in scant yeast quantities paired with extended fermentation. Our formula incorporates a scant 0.2% fresh yeast based on the flour's weight, allowing the dough to develop over 24-48 hours. This prolonged duration cultivates complex flavors and results in a dough that's more digestible.
Salt's Role Beyond Taste
Far from being just a flavor enhancer, salt fortifies your dough's gluten matrix and moderates fermentation. We advise using fine sea salt at 2.5-3% of the flour's weight, introducing it once your water and flour begin to amalgamate, thus avoiding direct yeast contact.
The Craft of Fermentation
Post-mixing, grant your dough a room temperature bulk fermentation for about 2 hours, then portion it into individual dough balls. Store these in lidded containers and refrigerate them for 24-72 hours. It's within this span of cold fermentation that the alchemy occurs—starches are enzymatically converted into sugars, bestowing flavor and that coveted caramelization on our crusts.
Gentle Handling
Prior to baking pizza, allow your dough to reach room temperature for 1-2 hours. Handle it with care to maintain the developed gas bubbles. Rather than rolling, utilize your fingertips to press and stretch the dough, preserving those vital air pockets.
Applying Heat Expertly
While our wood-fired ovens soar to 850°F (454°C), home ovens generally peak at about 550°F (288°C). To bridge this gap, make use of a preheated pizza stone or steel for an hour at least. Such intense bottom heat is crucial for a crust that's crisp on the outside yet light and billowy on the inside.
Mastering the pizza dough craft is an ongoing process of learning. Each batch is an opportunity to glean insights into the process. Document your findings, tinker with various elements, and find what yields the best results in your own kitchen's setting.
For a hands-on dough creation experience, attend one of our monthly pizza-making seminars led by Chef Julian, where these methods are shown in great detail. For future occasions, refer to our event schedule!