At OceanTrailCenter, we're proud to say that extraordinary pizza begins with extraordinary dough. With over 30 years of refining our formula, we're thrilled to divulge a few of our dough preparation tips. Though we keep the precise recipe under wraps, these fundamental concepts will guide you to achieve a pizzeria-style pizza crust within your own kitchen.
The Flour Matters
The cornerstone of top-notch pizza dough lies in the quality of the flour. 00 flour is our top choice, a finely milled Italian flour with a moderate protein content (roughly 12%), providing an ideal mixture of elasticity and tenderness. If 00 flour is elusive, opting for bread flour is acceptable, yet expect a minor difference in texture.
Water Temperature and Hydration
The water's warmth plays a critical role in yeast fermentation and dough maturity. For an extended fermentation (yielding a richer taste), opt for cold water around 45°F (7°C). For a quicker fermentation, lukewarm water roughly 85°F (29°C) is preferable. Hydration levels, or the water-to-flour ratio, are ideally situated between 60-70% for domestic ovens.
Minimal Yeast, Maximum Time
A lesser-known aspect of delectable dough is to minimize yeast use and maximize fermentation duration. We use a mere 0.2% fresh yeast in comparison to our flour volume, allowing our doughs to mature over 24-48 hours. This gradual approach ferments the dough, unlocking intricate flavors while producing a dough that's more digestible.
Salt: Not Just for Flavor
Salt not only seasons but it also fortifies the gluten network and tempers fermentation. We suggest incorporating fine sea salt at a range of 2.5-3% the weight of your flour. Introduce it once your flour and water are partially mixed to keep it away from direct contact with the yeast.
The Art of Fermentation
Post-mixing, let your dough undergo a bulk fermentation at room temperature for about 2 hours before dividing it into balls. Store these dough sections in lidded containers and chill them for 24-72 hours. During this period of cold fermentation, starches transform into sugars due to enzymatic activity, which contributes to both the dough's flavor and its crust's appealing brown color.
Handling with Care
Prior to pizza crafting, allow your dough to temper outside the refrigerator for 1-2 hours. Maintaining a delicate touch with the dough is vital to keep the naturally formed air bubbles intact. Rather than rolling, a tender press and stretch with your fingertips is advisable to retain the dough's airy quality.
The Final Touch: Heat
Our wood-fired ovens reach up to 850°F (454°C), but typical home ovens have a ceiling of about 550°F (288°C). For that reason, preheat your pizza stone or steel for a solid hour to replicate the high-intensity heat required for a crispy crust and a fluffy inside.
The craft of pizza dough is a continuous learning experience; each preparation teaches you more about the process. We encourage you to jot down observations, tweak the various factors, and find out the best methods for your own kitchen setting.
For a hands-on experience of our dough-making techniques, consider attending one of our regular pizza workshops where Chef Gianni demonstrates these methods in detail. Mark your calendars and check our event listings for future dates!