At SoftValleyLane, we're passionate about creating the ultimate pizza, and it all starts with the dough. With over 30 years of refinement, we're thrilled to offer some insider tips. While our exact recipe remains a cherished secret, following these guidelines will elevate your homemade pizza dough to pizzeria quality.
Choose the Right Flour
Superior pizza dough hinges on selecting premium flour. We suggest using 00 flour, an ultra-fine ground Italian variety with moderate protein content, about 12%, yielding the ideal mix of elasticity and softness. If 00 flour eludes you, bread flour is an acceptable alternative, though expect a slight variation in texture.
Adjusting Water Temperature for Optimal Fermentation
Your water's temperature plays a vital role in the rate of fermentation and the texture of the dough. Opt for cooler water at about 45°F (7°C) for a prolonged fermentation process, which enhances the flavor profile. If a faster fermentation is desired, lukewarm water at roughly 85°F (29°C) is preferable. The dough should maintain a hydration range of 60-70%, especially for standard home ovens.
Less Yeast, More Time
A key to rich-tasting dough is minimizing yeast use and maximising fermentation duration. We use merely 0.2% fresh yeast compared to the flour weight, letting the dough ferment for anywhere between 24 to 48 hours. This slow process nurtures complex flavor development and yields a dough that's simpler to digest.
The Functional Role of Salt
Salt serves a dual purpose: enhancing flavor and fortifying the gluten network while regulating the fermentation pace. We propose utilizing fine sea salt at a concentration of 2.5-3% relative to your flour weight. Integrate it once your flour and water begin to amalgamate, preventing direct yeast contact.
The Craft of Fermentation
Post-mixing, let the dough undergo a primary fermentation at ambient temperature for a couple of hours, then portion it into balls. Store these in lidded containers and refrigerate for a period ranging from 24 to 72 hours. It's during this refrigerated fermentation that starches transform into sugars thanks to enzymatic activity, contributing to the distinct flavor and the crust’s appealing caramelization.
Dough Handling: A Delicate Process
When it's time for pizza creation, take out the dough from chilling 1 to 2 hours before you bake. Treat the dough with delicacy to maintain the developed air pockets. Rather than rolling, which deflates the bubbles, gently press and stretch the dough with your fingertips.
Intense Heat: The Finisher
Our wood-fired ovens may hit peaks of 850°F (454°C), but typical home ovens will top out near 550°F (288°C). To bridge this gap, preheat a pizza stone or steel for a substantial duration, at least one hour, to supply the powerful bottom heat crucial for a crisp crust and pillowy inner structure.
Honing pizza dough skills is an ongoing adventure. Every batch is an opportunity to learn and refine your method. It's beneficial to jot down observations, tweak variables, and pinpoint the ideal practice for your home kitchen.
For an immersive experience of our dough craftsmanship, participate in our monthly pizza seminars where Chef Julian will demonstrate these skills more comprehensively. For upcoming sessions, refer to our events calendar!