At CalmGlowStudio, we're firm believers that a superior pizza is built on the foundation of superior dough. With over 30 years dedicated to refining our dough recipe, we're now thrilled to divulge some key tips. While the complete recipe remains an intimate part of our heritage, these fundamental guidelines will empower you to make pizzeria-caliber pizza dough in your kitchen.
Choosing the Right Flour
The cornerstone of exceptional pizza dough is the flour's quality. We suggest opting for 00 flour, which is finely milled Italian flour that has a moderate protein level (usually about 12%). It strikes a finely tuned equilibrium of strength and softness in the dough. If 00 flour proves elusive, bread flour can serve as an alternative; however, be prepared for a change in texture.
Managing Water Temperature and Dough Hydration
The water's temperature is crucial as it influences the dough’s fermentation duration and its overall development. Aim for a cooler water temperature at about 45°F (7°C) to benefit from a longer fermentation process and superior flavor. For a faster fermentation, warmer water around 85°F (29°C) works best. The right hydration level, a water-to-flour ratio, is critical and should be around 60-70% to suit most residential ovens.
Yeast Moderation for Enhanced Fermentation
A pivotal secret to a robustly flavored dough is to use a minimal amount of yeast and allow plenty of time for fermentation. Utilizing a mere 0.2% fresh yeast, based on the flour's weight, we let the dough ferment over 24-48 hours. This elongates the fermentation time letting complex tastes develop and results in a dough that's lighter on the stomach.
Salt’s Role Beyond Seasoning
Salt is not merely a flavor enhancer—it's critical for gluten structure fortification and fermentation pacing. We recommend fine sea salt at a ratio of 2.5-3% to the flour's weight. Introduce salt after blending your flour and water to prevent it from coming into immediate contact with yeast.
The Craft of Fermentation
Post-mixing, allow your dough to undergo its initial room temperature bulk fermentation for about two hours, then segment it into balls. Place these balls into lidded containers and refrigerate them for 24-72 hours. It’s during this refrigeration that the alchemy occurs—enzymes break down the starches into sugars, enriching the flavor and contributing to the crust's handsome golden brown color when baked.
Gentle Handling Techniques
When you’re ready to bake, move the dough from the cold storage to room temperature 1-2 hours prior to baking. When forming your pizza, be mindful of the air bubbles formed during fermentation and handle the dough lightly. Forgo rolling the dough, instead stretch and shape it with the tips of your fingers.
The Importance of High Heat
Although our professional ovens reach scorching temperatures of 850°F (454°C), household ovens typically top out at 550°F (288°C). To achieve a similar outcome, preheat a pizza stone or steel for at least one hour to mimic that intense heat necessary for a crispy base and light interior.
Mastering the art of pizza dough is a continuous learning curve. Each preparation is an opportunity to gain insights on the dough and its properties. Keep track of your adjustments and results to find the optimal approach for your setting.
For a close-up look at our dough-preparing process, consider joining one of our monthly pizza workshops where Chef Alessandro will demonstrate these strategies in comprehensive detail. Browse our events schedule to find the next session!