At StillMarsh, we're convinced that the secret to outstanding pizza can be traced back to the quality of the dough. With over thirty years spent refining our technique, we're now delighted to pull back the curtain on some of our top dough tips. While the precise recipe is a closely guarded secret, these foundational insights will set you on your way to making pizzeria-level pizza dough in your own kitchen.
The Flour Matters
The bedrock of extraordinary pizza dough lies in using superior flour. We suggest opting for 00 flour, a fine Italian variety with a moderate protein content (roughly 12%), which offers the ideal equilibrium of elasticity and tenderness. Should 00 flour be unavailable, bread flour can act as a reasonable alternative, with the caveat that the final texture may vary slightly.
Water Temperature and Hydration
Water temp plays a pivotal role in the dough's fermentation period and its ultimate texture. For a gradual fermentation that gives way to richer flavors, opt for cooler water, at about 45°F (7°C). On the other hand, warmer water at 85°F (29°C) speeds up the fermentation. A hydration ratio of water to flour should be kept within 60-70% for optimal results in most residential ovens.
Minimal Yeast, Maximum Time
Great dough flavor comes from a minimalist use of yeast combined with extended fermentation. We employ a mere 0.2% of fresh yeast relative to the flour's weight, allowing the dough to slowly ferment over a period of 24-48 hours. This prolonged fermentation nurtures complex flavors and results in a dough that is not just tastier but also more easily digestible.
Salt: Not Just for Flavor
Salt is integral not only for flavor but also for fortifying the gluten matrix and moderating fermentation. We endorse the use of fine sea salt at a 2.5-3% ratio relative to the flour's weight, ensuring it's incorporated once the flour and water start to amalgamate to avoid direct contact with the yeast.
The Art of Fermentation
Upon mixing, the dough should undergo a primary bulk fermentation at room temperature for a span of 2 hours, then be portioned into individual balls. These are then to be placed in lidded containers and refrigerated for a duration of 24-72 hours. It is within this cold fermentation phase that the real alchemy occurs, with enzymes transforming starches to sugars, imparting flavor and contributing to the crust's delectable browning.
Handling with Care
When pizza creation time arrives, extract the dough from the cold environment 1-2 hours before baking to relax to room temperature. Dough handling should be delicate to maintain the gas pockets formed during fermentation. Press and stretch with your digits, rather than rolling, which can deflate these essential air bubbles.
The Final Touch: Heat
Although our high-temperature wood-fired ovens can soar to 850°F (454°C), the average domestic oven tends to peak at about 550°F (288°C). To mimic our conditions, we suggest preheating a baking stone or steel for a lengthy period, at least an hour, to mimic the concentrated base heat essential for a crisply baked exterior and a fluffy interior.
Becoming adept at making pizza dough is an evolving process. Each preparation offers new insights. We encourage you to document your findings, tinker with variables, and uncover the most suitable techniques for your kitchen's specific setting.
For an up-close experience of our dough-preparation regimen, consider participating in our monthly pizza workshops, where Chef Alessandro exhibits these practices in greater detail. Review our events calendar for the latest workshop schedules!