Here at SerenePortWay, our philosophy is that extraordinary pizza begins with extraordinary dough. With more than 30 years spent refining our formula, we're thrilled to divulge a few of our dough crafting secrets. While the complete recipe is our cherished secret, these fundamental concepts will aid you in producing pizza dough of professional quality in your very own kitchen.
The Flour Matters
The cornerstone of remarkable pizza dough lies in the use of premium flour. Our preference is 00 flour, also known as a finely milled Italian variety characterized by its moderate protein level (around 12%), offering an optimal blend of elasticity and softness in the dough. Should 00 flour prove elusive, a viable alternative would be bread flour, which will yield a somewhat altered texture.
Water Temperature and Hydration
Your water's temperature is a crucial factor influencing the fermentation period and the development of your dough. Opt for cooler water at around 45°F (7°C) to promote a slower fermentation conducive to a richer taste. Conversely, for a faster fermentation, warmer water at nearly 85°F (29°C) is appropriate. Aim for a hydration rate (water-to-flour ratio) of approximately 60-70% to suit most domestic ovens.
Minimal Yeast, Maximum Time
A vital tip for creating a flavorful dough is to minimize yeast use and extend fermentation. A mere 0.2% fresh yeast in relation to the flour's weight allows for a prolonged fermentation time of 24-48 hours. This gradual process nurtures the development of intricate flavors and yields a dough that's also more digestible.
Salt: Not Just for Flavor
Salt's role isn't confined to merely seasoning your dough; it also enhances gluten formation and modulates fermentation. We suggest fine sea salt at a proportion of 2.5-3% relative to the flour amount. Introduce it once the flour and water have begun integrating to avert any direct yeast contact.
The Art of Fermentation
Subsequent to mixing, let your dough undergo an initial bulk fermentation at a standard room temperature for a couple of hours, followed by portioning it into separate dough balls. Encase these balls in lidded containers and refrigerate them for a span of 24-72 hours. The ensuing cold fermentation is pivotal; enzymes decompose the starch into simpler sugars, thereby enriching flavor and ensuring the crust's appealing browning.
Handling with Care
When preparing to bake, extract the dough from the fridge 1-2 hours beforehand to temper it. Handling the dough delicately is key to preserving the gas bubbles inside. Rather than rolling it, utilize your fingertips to gently press and stretch the dough and maintain the air pockets' integrity.
The Final Touch: Heat
Our specialized wood-fired ovens can soar to 850°F (454°C), unlike typical home ovens that usually top off near 550°F (288°C). To make up for this, preheat a pizza stone or steel for a minimum of one hour; these emulate the intense bottom heat required to yield a crust both crisp and fluffy.
The craft of pizza dough perfection is an evolving process. Every batch is an opportunity to glean insights into the art of dough making. We urge you to document your observations, tweak the variables, and discover the optimal approach for your kitchen's distinct setting.
For those interested in witnessing our dough creation up close, our monthly pizza workshops, led by Chef Giuliano, offer an in-depth view of these techniques. Peek at our event schedule for forthcoming sessions!