At GlenTideway, our philosophy is that extraordinary pizza is built on extraordinary dough. With over thirty years of refining our method, we're thrilled to divulge a few of our insights with you. Our precise recipe remains our little secret (tradition dictates some things stay hallowed!), but these guidelines will assist you in crafting a pizzeria-caliber pizza dough in your own kitchen.
Importance of Flour Quality
The cornerstone of stand-out pizza dough is first-class flour. 00 flour is our suggestion, a superfine Italian flour with a moderate level of protein (about 12%), yielding a dough that's just the right mix of resilient and soft. Should 00 flour be unavailable, a suitable alternative is bread flour, though this will alter the dough's texture slightly.
Managing Water Temperature and Moisture Content
The water's temperature is crucial for dough development and the fermenting duration. For a prolonged fermentation (which enhances flavor), colder water at about 45°F (7°C) is preferred. Conversely, if speeding up fermentation is your goal, opt for somewhat warm water at approximately 85°F (29°C). Aim for a hydration ratio (water to flour) of 60-70% for optimal results in most residential ovens.
Yeast in Modesty for Extended Fermentation
To achieve dough rich in taste, the key is to minimize yeast amounts and maximize fermentation time. A mere 0.2% of fresh yeast by the flour's weight is used for doughs that ferment between 24-48 hours. This leisurely approach encourages the development of intricate flavors while producing more digestible dough.
Salt's Role Beyond Seasoning
More than adding taste, salt fortifies the gluten matrix and keeps yeast activity in check. We propose using fine sea salt at about 2.5-3% relative to the weight of your flour. Introduce it after your flour and water have begun to integrate, ensuring it doesn't come into contact with the yeast directly.
Fermentation: The Craft
After blending, let your dough undergo an initial ferment at room temperature for two hours, then section it into individual portions. Store these in lidded containers and refrigerate them from 24 up to 72 hours. It's during this cold fermentation that you'll find magic occur—enzymes start breaking down complex carbohydrates into simpler sugars, contributing to flavor and the caramelization seen in our crust.
Delicate Dough Handling
When it's time to bake, give the dough an hour or two at room temperature to adjust before use. Treating the dough with caution is vital to maintaining the air cells that have formed. Rather than rolling it out, gently press and extend the dough using your fingertips to save those all-important air pockets.
Applying the Right Amount of Heat
Although our stone ovens climb upwards of 850°F (454°C), home ovens typically max out near 550°F (288°C). To close this gap, heat a pizza stone or steel for at least one hour before baking. This will simulate the intense bottom heat necessary for a crust that is crispy on the outside and pillowy inside.
Honing your pizza dough skills is a progressive experience. Each attempt imparts new lessons about the craft. We urge you to keep track, tweak the variables, and uncover the techniques that serve your cooking space best.
For an in-person demonstration of crafting dough, consider signing up for our monthly pizza workshops with Chef Luca. Peek at our event schedule to find the forthcoming dates!