Here at HeatherGlen, we're rooted in the conviction that unparalleled pizza is born from unparalleled dough. With over 30 years refining our recipe, we are delighted to impart key insights with you. While the precise blend of ingredients remains our little secret, these foundational tips will pave the way for top-tier pizza dough right in your kitchen.
Choosing the Right Flour
The cornerstone of any exquisite pizza dough lies in the flour's quality. 00 flour, an ultra-fine Italian variety with moderate protein levels (typically around 12%), is our top choice to achieve the dough's ideal chewiness and suppleness. Should 00 flour elude you, bread flour can stand in for it, though expect a marginal difference in texture.
Optimal Water Temperature and Dough Moisture
Your water's temperature plays a crucial role in the time it takes for your dough to ferment and in the final texture. Colder water close to 45°F (7°C) will slow down fermentation, enhancing the flavor, whereas lukewarm water near 85°F (29°C) accelerates it. Aim for a 60-70% hydration level for your dough, especially when considering the limitations of standard home ovens.
Yeast Usage and the Beauty of Time
To coax out that rich, developed dough flavor, limit your yeast and extend fermentation time. We've found that 0.2% fresh yeast to the overall flour quantity yields excellent results over a 24-48 hour period. This drawn-out fermentation encourages more intricate flavors and results in a more digestible dough.
The Dual Role of Salt
Salt is an essential addition to your dough, not only for flavor but for reinforcing the gluten matrix and regulating yeast activity. Use fine sea salt at a concentration of 2.5-3% relative to your flour weight, introducing it once your flour and water begin to amalgamate, keeping it away from direct yeast contact.
The Science of Fermentation
Post-mixing, the dough should undergo a primary fermentation at room temperature for a couple of hours before being divided up for individual portions. These portions should be sealed in containers and placed in the fridge for anywhere between one to three full days. It’s within this time that enzymes go to work on the starches, converting them into the sugars that give our crust its unique taste and characteristic golden-brown hue.
Gentle Dough Handling
Prior to baking, bring your dough out of the cold and let it reach nearer room temperature for about an hour or two. When shaping your pizza, be gentle to maintain the airiness. Finger press and stretch rather than rolling it out, so as not to deflate the dough's internal air bubbles.
The Importance of High Heat
Despite most home ovens peaking at around 550°F (288°C), far below our wood-fired oven's 850°F (454°C), you can still achieve a similar quality by pre-heating a pizza stone or baking steel for a good hour. This mimics the intense heat needed for that ideal crispy exterior and fluffy inside.
Perfecting your pizza dough technique is an evolving process; each batch is an opportunity to learn more about the craft. We recommend keeping a log of adjustments you make and observing their effects, to find the perfect method for your kitchen setup.
For an in-depth demonstration, consider attending one of our monthly pizza workshops where Chef Julian walks you through each step. Details for upcoming gatherings can be found on our events calendar!