At BoulderWay, we understand that a great pizza is built on the foundation of superb dough. With over 30 years of refinement, we're thrilled to impart a few of our cherished techniques. While the exact ingredients of our recipe remain our little secret, these key principles will assist you in achieving pizzeria-level pizza dough within your own kitchen.
Importance of Flour Quality
The key to a flawless pizza dough begins with choosing the correct flour. 00 flour, a fine Italian variety with a modest protein content of approximately 12%, is our first choice. It achieves an ideal mix of elasticity and softness. Should 00 flour be unavailable, bread flour can serve as a substitute, albeit resulting in a slightly altered texture.
Water Temperature and Dough Hydration
Your water's temperature is crucial to the duration of fermentation and the eventual result of the dough. Use chilled water at about 45°F (7°C) for a lengthy fermentation process that enhances the taste, or warm water at about 85°F (29°C) for a faster outcome. To suit most domestic ovens, the ratio of water to flour, your hydration level, should rest within the range of 60-70%.
Limited Yeast for Prolonged Fermentation
For a flavorsome dough, it's vital to use a minimal amount of yeast and allow it ample time to ferment. We use a mere 0.2% of fresh yeast in proportion to our flour, letting it ferment between 24-48 hours. This extended fermentation encourages the development of intricate flavors and facilitates easier digestion of the dough.
The Role of Salt
Salt's purpose transcends mere flavor enhancement—it bolsters the dough's gluten framework and moderates the fermentation. To optimize this effect, we use finely ground sea salt at 2.5-3% relative to the flour weight, adding it only after the flour and water have partially amalgamated to prevent the salt from coming into direct contact with the yeast.
Mastering Fermentation
Following the initial mix, the dough should undergo a primary bulk fermentation at room temperature for a couple of hours before dividing it into separate balls. These should then be enclosed in lidded containers and chilled in the refrigerator for 24-72 hours. It's during this cold fermentation that the dough undergoes a transformation as enzymes decompose starches into sugars, contributing to both the taste and the characteristic browning of our crusts.
Handling the Dough
Prior to making pizza, take the dough out of the refrigerator an hour or two beforehand to let it reach close to room temperature. When working with the dough, be gentle to keep intact the gas-filled pockets formed during fermentation. Instead of a rolling pin, we advise using your hands to gently stretch the dough, maintaining its airiness.
Ensuring Proper Heat
Although our professional pizza ovens heat up to 850°F (454°C), home ovens generally max out closer to 550°F (288°C). Compensate for this by using a pizza stone or steel, preheated for at least an hour to simulate intense bottom heat, which is necessary for a crisp crust and fluffy inside.
Perfecting pizza dough is a continual learning experience where each attempt teaches you something new about the craft. We encourage you to make observations, tweak the variables, and experiment to find the perfect method for your home setup.
Interested in witnessing our dough in action? Attend one of our monthly pizza workshops where Chef Giovanni will demonstrate these methods in depth. For upcoming sessions, make sure to check out our events calendar!