At PaperHarborGarden, we're passionate about the art of pizza, and it all begins with the perfect dough. With over thirty years refining our technique, we’re thrilled to share some insider tips with you. While our exact recipe is a closely guarded secret, the following guidelines will help you replicate a professional pizza dough experience in your own kitchen.
Flour Quality is Key
A top-tier pizza dough demands high-grade flour. We suggest 00 flour, which is an ultra-fine Italian variety with about 12% protein, giving the dough just the right mix of chewiness and softness. If 00 flour is out of reach, a decent alternative is bread flour, although the texture may vary slightly.
Control Water Temperature for Correct Fermentation
The heat of the water used influences dough maturity and yeast activity. Opt for cold water at about 45°F (7°C) for extended fermentation and enhanced taste. Warmer water around 85°F (29°C) will speed up fermentation. Aim for a hydration level of 60-70% relative to the flour for optimal results in conventional ovens.
Less is More with Yeast
Tasty pizza dough benefits from reduced yeast amounts and elongated fermentation periods. We use a tiny proportion of fresh yeast, only 0.2% relative to our flour, and allow the dough to ferment for 24-48 hours. This gradual fermentation builds a robust flavor profile and produces a more digestible dough.
Salt's Role Beyond Taste
Salt does more than just enhance flavor—it also fortifies the gluten network and regulates yeast activity. We suggest a fine sea salt amounting to 2.5-3% of your flour's mass. Incorporate the salt after beginning to blend the flour and water to prevent it from directly affecting the yeast.
Fermentation - An Art in Itself
Post-mixing, let your dough rise at room temperature for at least a couple of hours, then segment it into balls. Store these balls in covered containers and chill them for 24-72 hours. The cool fermenting period is when flavors deepen and starches convert into sugars, yielding the signature browning of our crust.
Handle with Care
When prepping your pizza, retrieve the dough from the fridge one to two hours prior to cooking to bring it to room temperature. Be delicate with the dough to maintain the air pockets that formed during fermentation. Instead of rolling it out, gently press and stretch the dough using your fingertips.
Heat - The Final Ingredient
While we utilize pizza ovens that heat up to 850°F (454°C), most home ovens top off at about 550°F (288°C). To make up for this, heat a pizza stone or steel for a full hour before baking. This will deliver the scorching heat needed to create a crunchy crust and a fluffy inside.
The mastery of pizza dough takes continual practice. Every batch is an opportunity to learn more about the crafting process. We encourage you to adapt based on results, keep notes, and find what brings out the best in your dough within your unique kitchen space.
For a firsthand look at our dough preparation, consider attending our monthly pizza workshops led by Chef Julian, who will delve into each step in more detail. For future session dates, have a look at our schedule of events!