Here at OpenLedger Pizzeria, we're firm believers that extraordinary pizza is built on the foundation of extraordinary dough. With over thirty years dedicated to honing our dough recipe, we're thrilled to divulge some insider tips. Although we must keep our specific recipe under wraps (some traditions are meant to be kept secret), these guidelines will aid you in making professional-level pizza dough within your own kitchen.
Flour Quality is Key
The cornerstone of excellent pizza dough lies in the use of superior flour. We advocate for the use of 00 flour, which is a finely milled Italian variety with a medium protein content (approximately 12%). It strikes just the right mix of robustness and pliability. If 00 flour isn't available, bread flour can serve as a replacement, albeit it will alter the texture somewhat.
Control with Water Temperature and Content
The warmth of your water is pivotal in controlling fermentation duration and dough texture. Utilize cold water at about 45°F (7°C) for more gradual fermentation, which yields a more pronounced taste, or warmer water near 85°F (29°C) for hastened fermentation. Aim for a hydration level—meaning the ratio of water to flour—of 60-70% if you are using a typical home oven.
Less Yeast, More Time
A critical element of tasty dough is minimizing yeast use and maximizing the fermentation period. We incorporate merely 0.2% fresh yeast in comparison to our flour weight, allowing our doughs to ferment for 24 to 48 hours. This extended duration fostered the emergence of intricate tastes and results in dough that’s more comfortable to digest.
Salt – Beyond Flavoring
Salt's function isn’t only to enhance the flavor of your dough—it also fortifies the gluten matrix and tempers fermentation. We suggest fine sea salt at a rate of 2.5-3% of your flour's weight. Introduce it once your flour and water have begun to merge to avoid having it come into immediate contact with the yeast.
The Craft of Fermentation
Post-mixing, let your dough undergo an initial fermentation at ambient temperature for two hours, after which you should portion it into individual balls. Deposit these into lidded containers and place them in the refrigerator for a span ranging from 24 to 72 hours. It's during this cold fermentation stage that the real alchemy occurs—enzymes take to converting starches into simpler sugars, which contributes to the flavor as well as the attractive caramelization of our crusts.
Gentle Handling Is Crucial
When ready to craft your pizza, remove the dough from the cold environment 1-2 hours before planning to bake to let it return to a warmer temperature. Treat the dough delicately to keep the gas pockets intact. Rather than rolling it out, which deflates air pockets, press and pull the dough gently with your fingertips.
The Last Element: Heat
Though our wood-burning ovens can reach the lofty highs of 850°F (454°C), most residential ovens have their limit at about 550°F (288°C). To counter this, make use of a pizza stone or steel, thoroughly preheated for no less than an hour. This supplies the intense bottom heat essential to producing a crust that's both crisply and airy inside.
The mastery of pizza dough is an evolutionary process, each batch is a chance to learn more about the art. We encourage you to keep a record of your attempts, play around with different variables, and figure out what yields the best results in your home’s cooking space.
To witness our dough-preparing procedure firsthand, consider attending one of our monthly pizza-making workshops, where Chef Luigi will walk you through these techniques in great detail. Look at our events calendar for the upcoming sessions!