At MeadowSpoon, we hold the conviction that extraordinary pizza is a result of extraordinary dough. Our recipe has been honed over thirty years, and we're eager to disclose some of our dough secrets. Although our unique formula remains a closely guarded tradition, these cardinal rules will enable you to craft a pizza dough of professional standard in your own kitchen.
Choosing the Right Flour
The bedrock of outstanding pizza dough is premium flour. 00 flour is our suggestion—a finely milled Italian variety with a protein level around 12% that yields the ideal balance of elasticity and softness. If 00 flour isn't available, bread flour can be substituted; expect a marginally altered texture, however.
The Role of Water Temperature and Moisture
Water's temperature is pivotal in determining the dough's fermentation period and its development. Utilize chilled water of about 45°F (7°C) for a gradual fermentation that brings out a richer flavor. Warmer water around 85°F (29°C) will hasten fermentation. The dough's hydration, which is the flour-to-water ratio, should be kept within 60-70% to be optimal for a household oven.
Yeast Usage and Fermentation Time
A top secret for savory dough is minimizing yeast and prolonging fermentation time. For dough that ferments between 24-48 hours, we use a mere 0.2% fresh yeast in proportion to flour. This extended time frame cultivates a complexity of flavor and results in dough that's more easily digested.
Salt's Structural Role
Salt does far more than simply enhance the taste—it fortifies the gluten matrix and modulates fermentation. Use fine sea salt at a level of 2.5-3% relative to the weight of the flour, integrating it once the mixture of water and flour begins to bind, precluding it from making direct contact with the yeast.
Fermentation: A Craftsmanship
Post mixing, let your dough undergo a primary fermentation at ambient temperature for a couple of hours before sectioning it into individual balls. Store these portions in lidded containers and let them ferment in the refrigerator for 24-72 hours—this is the period when enzymatic activity turns starch into sugars, enriching the flavor and producing the crust's characteristic browning.
Gentle Handling
When the moment arrives to bake your pizza, take the dough out of the refrigerator a couple of hours early to reach room temperature. A delicate touch is paramount in retaining the developed air pockets. Shaping the dough by pressing and extending with fingertips is preferable to rolling it out, which would deflate these elements.
Overcoming Home Oven Limitations with Heat
Contrary to our 850°F (454°C) professional wood-fired hearths, typical home ovens generally max at 550°F (288°C). To approach this deficit, a pre-heated pizza stone or steel is indispensable and should be warmed for at minimum one hour. This guarantees the concentrated lower heat necessary for a crust that is simultaneously crunchy and light.
Mastering the art of pizza dough is an evolving process; every batch is an opportunity to learn more about this art. We advise you to jot down observations, tweak parameters, and find the nuances that work for your specific cooking environment.
To witness our dough-craft firsthand, consider participating in our monthly pizza-making classes where Chef Alexis delves into these methods in great detail. For future dates, peek at our event scheduler!