At RootandStem, our philosophy is that outstanding pizza is born from outstanding dough. With over 30 years devoted to refining our recipe, we're thrilled to divulge a few of our dough secrets. We hold our precise recipe close to our hearts, respecting tradition, yet we're eager to guide you toward creating pizza dough of a professional caliber in your own kitchen.
Quality of Flour Is Key
The cornerstone of any remarkable pizza dough is premium flour. 00 flour, a finely milled Italian variety with a moderate protein level (typically around 12%), is our top suggestion. This facilitates the ideal mix of robustness and softness in the dough's texture. If 00 flour eludes you, an alternative would be bread flour, which offers a comparably altered mouthfeel.
Importance of Water Temp and Dough Hydration
The degree of heat in the water used has a direct impact on the time it takes for dough to ferment and its eventual texture. To achieve a slower, flavor-enhancing fermentation, opt for cold water at about 45°F (7°C). Should you wish for a hastened fermentation, warm water at approximately 85°F (29°C) would be more appropriate. Aim for a hydration level - water-to-flour ratio - of 60-70% to gel with most residential ovens.
Less Yeast, More Time
To instill your dough with rich flavor, a key tip is to use a minor amount of yeast and extend fermentation. We use a mere 0.2% of fresh yeast based on our flour's weight for doughs that ferment over 24-48 hours. Allowing such ample time for fermentation charts the course for the development of intricate tastes and yields a dough that's simpler to digest.
Salt's Role Extends Beyond Taste
While salt indeed accentuates the flavor of your dough, it also fortifies the gluten network and moderates fermentation. The fine sea salt we advocate using should equate to 2.5-3% in relation to the flour's weight. Introduce it once the flour and water have commenced their amalgamation to withhold the salt from direct yeast interaction.
Fermentation: The Essence of the Process
Post-mixing, allow the dough to undergo a primary fermentation at a standard room temperature for a couple of hours, then divvy it up into individual portions for balls. Stow these portions in lidded containers and refrigerate for a period spanning 24-72 hours. It's within this chilled fermentation that the transformation unfolds - enzymes decompose starches to sugars, contributing to both the flavor and the crust's characteristic browning.
Gentle Handling
When prepping to bake your pizza, withdraw the dough from its cold confines 1-2 hours prior to ensure it attains a room temperature. When handling the dough, do so with carefulness to safeguard the gas pockets that have formed. Use your fingers to press and stretch the dough; eschew rolling, which could squash those vital air pockets.
Final Touch: Blistering Heat
Albeit our wood-fired ovens can achieve 850°F (454°C), standard kitchen ovens often peak at about 550°F (288°C). To mimic the lower heat, employ a pizza stone or steel that has preheated for no less than an hour, bestowing the fierce underbelly heat indispensable for a crust crisp on the outside yet light within.
Perfecting pizza dough is a continuous exploration, a destination it is not. Each attempt educates further about the craft. We're proponents of logging your experiences, tweaking parameters, and seeking out the optimal process for your cooking space.
Keen to observe our dough-crafting firsthand? Partake in our monthly pizza craft workshops where Chef Giovanni reveals intricacies of these techniques. For upcoming workshop dates, consult our event schedule!