Here at GlimMerfen, we assert that the foundation of excellent pizza lies in the dough's quality. With over 30 years perfecting our blend, we're thrilled to unveil some of our dough-making secrets. While the complete recipe is our prized secret, these guiding strategies will assist you in making pizzeria-grade pizza dough in your kitchen.
Choosing the Right Flour
A pivotal element of remarkable pizza dough is selecting premium flour. 00 flour is our top choice – it's an Italian finely milled flour with a moderate protein content of about 12%, providing a fine equilibrium between dough elasticity and tenderness. In the absence of 00 flour, bread flour can serve as a viable alternative, though the final texture may vary slightly.
Water Temperature and Dough Hydration
Water's temperature is crucial as it influences the dough's fermentation time and texture. Use cooler water around 45°F (7°C) for a prolonged fermentation which enhances flavor, or warmer water around 85°F (29°C) for a faster rise. Aim for a hydration range of 60-70% to suit most household ovens when combining water and flour.
Yeast Quantities and Fermentation Duration
A key to a tasty dough is to use minimal yeast and extend fermentation durations. We utilize just 0.2% fresh yeast based on the amount of flour and let the dough ferment for 24-48 hours. This gradual fermentation imparts complex flavors and yields a dough that's easier to digest.
The Role of Salt
Salt is crucial not solely for taste but also for reinforcing the gluten structure and moderating fermentation. Our advice is to incorporate fine sea salt at a rate of 2.5-3% to the flour's weight. Ensure that you blend the salt in once the flour and water have started amalgamating to avoid direct contact with the yeast.
Mastering Fermentation
Subsequent to mixing, leave your dough to bulk ferment at room temperature for a couple of hours, then split it into portions. Enclose these portions in lidded containers and refrigerate for 24-72 hours. During this period, enzymes actively convert starches into sugars, augmenting both the flavor and that tantalizing golden brown hue of our crusts.
Gentle Handling
When you're ready to bake, take the dough out of the fridge 1-2 hours in advance to bring up to room temperature. Be gentle with the dough to maintain the air bubbles formed during fermentation. Instead of rolling, which deflates the bubbles, use your fingers to press and stretch the dough.
Intense Heat is Crucial
Our wood-fire ovens achieve up to 850°F (454°C), but standard home ovens usually reach about 550°F (288°C). For that reason, employ a preheated pizza stone or steel for at least one hour to mimic the high heat needed for a crispy crust and fluffy core.
Refining your pizza dough technique is an evolving process; each attempt teaches you more about crafting the perfect dough. Take notes, tweak the elements, and find the methodology that works perfectly for your own kitchen setting.
Want to observe our dough-making process up close? Participate in our monthly pizza-making workshops where Chef Gianna will demonstrate these methods. To attend, consult our events schedule for the next available workshop.