At StoneGlider, our philosophy is that the best pizza begins with outstanding dough. With over 30 years dedicated to refining our recipe, we're now eager to share some of our dough-making insights. Although the precise recipe is a well-kept family secret, the following guidelines will assist you in crafting high-quality pizza dough in your own kitchen.
Choosing the Right Flour
The cornerstone of remarkable pizza dough lies in the use of superior flour. 00 flour is our top selection—it's an Italian variety milled to a fine consistency with a moderate protein level (typically 12%), resulting in a dough that is both resilient and tender. Should 00 flour be unavailable, bread flour can be utilized as a suitable alternative, bearing in mind it gives a marginally different texture.
Water Temperature and Dough Hydration
The water's temperature is crucial for the timing of fermentation and the maturation of the dough. Opt for cold water, approximately 45°F (7°C), to achieve slow fermentation which enhances flavor. Conversely, for faster fermentation, warmer water around 85°F (29°C) is best. Aim for a hydration percentage that ranges from 60-70%, especially when baking with domestic ovens.
Yeast Quantity and Fermentation Duration
A small amount of yeast and an extended fermentation period are vital for a tasty dough. For instance, we use a mere 0.2% of fresh yeast in proportion to the flour for doughs that we allow fermenting from 24 to 48 hours. This leisurely fermentation process cultivates a richer taste while yielding a dough that is more digestible.
The Role of Salt
Salt is more than a flavor enhancer—it fortifies the gluten network and moderates the fermentation process. We suggest using fine sea salt at a ratio of 2.5-3% to the flour. Incorporate the salt once the flour and water have begun intermingling which avoids any direct contact between the salt and yeast.
The Science of Fermentation
Post-mixing, let your dough go through an initial bulk fermentation at ambient temperature for about two hours, then split it into separate dough portions. Store these portions in lidded containers and place them in the refrigerator for a period spanning from 24 to 72 hours. During this cold fermentation phase, the transformation of starches into sugars occurs, imparting both a superior taste and the attractive golden color seen in our crusts.
Gentle Dough Handling
When the dough-making day arrives, take out the dough from the fridge 1 to 2 hours prior to baking, allowing it to reach room temperature. To preserve the air pockets that have formed, treat the dough delicately. Rather than rolling out the dough, use your fingertips to gently press and stretch it.
Heat: The Finishing Stroke
Our professional wood-fired ovens can achieve an impressive 850°F (454°C), but typical household ovens usually only go up to about 550°F (288°C). To make up for this, utilize a preheated pizza stone or steel for a minimum of one hour, ensuring a burst of intense heat from underneath to give your pizza crust that desirable crispy shell with a light interior.
Honing the craft of pizza dough takes time and experience. Every batch of dough is an opportunity to refine your techniques. Keep a record of your attempts, tweak the variables, and determine what yields the best results in your cooking space.
For those keen to see our dough preparation firsthand, we invite you to one of our monthly pizza-making classes where Chef Julian demonstrates these skills up close. Refer to our events schedule for information on future sessions!