Here at DeltaHaven, we're firm believers that outstanding pizza begins with superior dough. Honing our recipe for over thirty years has led to some invaluable insights, and we're thrilled to pass on a few of our cherished tips. We cannot share our proprietary blend, as some legacies are best kept intact, but these fundamental tenets will set you on the path to achieving pizzeria-level pizza dough within your own kitchen.
Importance of Flour Quality
The cornerstone of any stellar pizza dough lies in the flour used. Our suggestion is to opt for 00 flour, characterized by its fine grind and moderate protein level of about 12%, which affords a nice equilibrium between elasticity and softness. Should 00 flour be elusive, bread flour can serve as a decent stand-in, albeit with a slight alteration in texture.
Water's Role in Dough Consistency
Fermentation time and overall dough quality are heavily influenced by the water temperature. Cold water at approximately 45°F (7°C) promotes a slower fermentation process, enhancing the flavor, whereas warmer water at around 85°F (29°C) accelerates fermentation. Keep the water-to-flour hydration ratio within the 60-70% range for optimal results in standard home ovens.
Yeast Use and Fermentation Time
A key tactic for richly flavored dough is minimizing yeast use and maximizing fermentation duration. We typically use a mere 0.2% of fresh yeast in relation to the amount of flour for a prolonged fermentation period lasting 24-48 hours. This not only cultivates depth in taste but also yields a dough that's more digestible.
Salt's Structural Function
Salt's role transcends mere seasoning by fortifying the gluten network and moderating yeast activity. Adding fine sea salt at a ratio of 2.5-3% of the flour weight is recommended; incorporate it once the flour and water have partially melded to avoid direct yeast contact.
The Practice of Fermentation
Post-mixing, permit your dough to undergo an initial bulk fermentation at ambient temperature for about two hours, followed by segmentation into individual portions. Store these in covered containers and refrigerate for 24-72 hours. This phase of refrigerated fermentation is crucial, as this is when starches convert into sugars, lending both flavor and that sought-after golden hue you see on our crusts.
Gentle Dough Handling
When it's time to prepare your pizza, take the dough out of the cold storage 1-2 hours before you plan to bake to let it reach room temperature. Handle it with care to maintain the integrity of the developed gas pockets. Rather than rolling it out, which can deflate the dough, gently use your fingertips to press and stretch it.
The Key of Adequate Heat
Our wood-fired ovens can hit remarkable highs of 850°F (454°C) — a feat most home ovens can't replicate, maxing out at about 550°F (288°C). To make up for this, we suggest using a pizza stone or steel, preheated for at least one hour. This ensures that bottom heat is sufficiently intense to give you that crispy exterior and fluffy interior.
Honing the craft of pizza dough takes time and is an ongoing process. Each preparation can teach you more about the intricacies of dough making. Observing, tweaking variables, and noting the impacts help pinpoint the most successful methods for your specific culinary conditions.
Curious to witness dough crafting firsthand? Come join us for our monthly pizza workshops where Chef Luca will showcase these methods comprehensively. Be sure to check our events schedule for future dates!