At OpenTerrace, we're advocates for the idea that the cornerstone of irresistible pizza is in its dough. Following years of crafting our signature blend, we're thrilled to offer a peek into our dough-making wisdom. While our precise blend stays under wraps, these guidelines will aid you in achieving pizzeria-caliber pizza dough in your own kitchen.
Flour Quality Is Essential
The base of outstanding pizza dough lies in the caliber of flour used. 00 flour, a fine Italian flour with a protein content around 12%, is preferred for striking that ideal balance between elasticity and softness. If 00 flour is elusive, opting for bread flour will do, albeit with a minor textural variation.
Water Temperature's Role in Hydration
The warmth of water plays a pivotal role in the growth and performance of your dough. Utilize chill water, about 45°F (7°C), for a gradual fermentation that benefits taste, and tepid water, around 85°F (29°C), for accelerated fermentation. Aim for a hydration level, the water-to-flour ratio, of 60-70% for optimal results in standard home ovens.
A Pinch of Yeast and Patience
To cultivate dough imbued with rich flavors, minimal yeast is key, coupled with an extended fermentation period. We utilize a mere 0.2% of fresh yeast in comparison to our flour's weight, allowing our doughs to ferment over a period of 24-48 hours. The leisurely pace of this process not only enhances the flavor but also yields a dough that's more digestible.
The Dual Purpose of Salt
More than just a seasoning, salt fortifies the gluten network and moderates fermentation. Integrate fine sea salt at a ratio of 2.5-3% to your flour's weight, ensuring it's intermixed post the initial amalgamation of flour and water to keep it from impeding the yeast's activity.
Fermentation: The Dough's Metamorphosis
Post mixing, let your dough undergo a primary fermentation at ambient temperature for a couple of hours, then segregate it into individual balls. Store these in airtight containers and refrigerate for 24-72 hours. It is during this cold fermentation that the dough transforms, with enzymes converting starches into sugars that enrich the flavor and contribute to the crust's caramelization.
Gentle Handling Preserves Quality
When it's time to craft your pizza, extract the dough from the fridge roughly 1-2 hours before baking to bring it to room temperature. Be tender with the dough to maintain the air bubbles formed during fermentation. Press and stretch with your fingertips rather than rolling it out, which would deflate these essential pockets of air.
Intense Heat for the Ultimate Finish
Our wood-fired ovens might reach an extraordinary 850°F (454°C), but most domestic ovens peak at around 550°F (288°C). Adapt by using a preheated pizza stone or steel for an hour, which supplies the potent base heat essential for a crispy exterior and pillowy interior.
Perfecting pizza dough is a path rife with learning. With every batch, you'll glean insights into the intricacies of the process. Jot down observations, tweak the components, and seek the combination that suits your home kitchen the finest.
Keen to witness our dough-crafting expertise firsthand? Participate in our monthly pizza-making classes where Chef Luca shares these methods in detail. Peep our event calendar for the next session!