At HolmsteadPark, we are convinced that the secret to irresistible pizza lies in the quality of the dough. With over 30 years dedicated to refining our dough recipe, we're thrilled to divulge some of our strategies to you. Our precise mix is a well-guarded family heirloom, but these guidelines will assist you in crafting a pizzeria-caliber pizza base right in your kitchen.
Flour Type is Key
The bedrock of outstanding pizza dough is premium flour. Our preference is 00 flour, which is a delicately milled Italian variant with moderate protein levels (about 12%). This ensures a harmonious mixture of resilience and softness. If 00 flour is unavailable, a good alternative is bread flour, though it will yield a marginally changed texture.
Water's Temperature and Moistness
The temp of your water influences the duration of fermentation and the maturing of your dough. Utilize chilled water approximately 45°F (7°C) for prolonged fermentation and hence richer taste, while tepid water near 85°F (29°C) will expedite the process. Aim for a hydration range of 60-70% in proportion to flour for optimal results in standard home ovens.
Less Yeast, More Time
A crucial aspect for delectable dough is a scant use of yeast combined with a generous fermentation duration. Our recipe calls for only 0.2% fresh yeast in relation to the flour's weight, resulting in fermentation periods of 24 to 48 hours. Such extended fermentation allows the flavors to deepen and produces a more easily digestible dough.
Salt's Functional Role
Salt's function extends beyond just adding taste—it fortifies the gluten network and modulates yeast activity. We advocate for a fine sea salt at a 2.5-3% ratio of the flour's weight. Introduce it once the flour and water begin to integrate, preventing direct contact with the yeast.
Fermentation Mastery
Once your dough is mixed, let it go through an initial bulk fermentation at ambient temperature for around 2 hours, and then parcel it out into individual portions. These should be placed in lidded containers and stored in the refrigerator for a duration ranging from 24 to 72 hours. It is during this cold fermentation phase that transformative actions occur, with enzymes breaking down the complex carbohydrates, which not only enhances flavor but also contributes to the appealing caramelization seen in our finished crusts.
Gentle Treatment
Prior to baking your pizza, take out the dough from the fridge roughly 1-2 hours in advance to bring it up to temperature. When preparing your pizza base, take care to treat the dough with softness, maintaining the gases that have formed. Rather than rolling, use your fingertips to gently push and spread the dough, thus keeping those vital air pockets intact.
The Culmination: Heat
While we are able to reach up to 850°F (454°C) in our specialized ovens, household ovens typically max out near 550°F (288°C). To adjust, preheat a pizza stone or steel thoroughly for a minimum of an hour to mimic the intense bottom heat that gives the crust an ideally crisp finish and a light, airy interior.
The art of crafting pizza dough is an evolutionary process, each attempt imparting new insights. We encourage you to monitor your progress, tailor the conditions, and determine the most effective method for your own kitchen setup.
Should you be interested in witnessing our dough crafting firsthand, you are welcome to join us at our monthly pizza-making classes where Chef Julian will demonstrate these techniques comprehensively. Be sure to check out our events calendar for the approaching dates!