At CalmMeadow, our philosophy asserts that the cornerstone of a mouthwatering pizza is the dough. With a legacy of refining our formula over 30 years, we're thrilled to unveil a few of our dough-making trade secrets. While the original recipe remains a hallowed secret, the following key tips will assist you in crafting a pizza dough of professional caliber in your own kitchen.
Choosing the Right Flour
The base of superb pizza dough lies in top-notch flour. 00 flour is our choice—a finely milled Italian flour with a moderate protein concentration of about 12%. This flour ensures a harmonious blend of elasticity and softness. If 00 flour is elusive, a viable alternative is bread flour, although your dough's texture may be marginally altered.
Heat Levels in Hydration
Water temperature plays a pivotal role in your dough's rise and structure. For a slow rise that enhances taste, a water temperature of about 45°F (7°C) is optimal. For a swifter rise, warm water at approximately 85°F (29°C) is preferred. Maintain a hydration ratio of water to flour at 60-70% for optimal results in home ovens.
Yeast and Time: A Delicate Balance
A flavorful dough often necessitates a modest quantity of yeast and ample time for rising. A mere 0.2% fresh yeast compared to the flour weight enables our dough to mature over 24-48 hours, fostering a depth of flavor and easier digestibility.
Salt's Structural Role
Salt brings more than taste; it fortifies the gluten network and modulates the rise of your dough. A fine sea salt proportion ranging from 2.5-3% of your flour weight is what we advise. Incorporate salt only once the flour and water mixture has begun, preventing it from making direct contact with the yeast.
The Craft of Rising
Post-mixing, let your dough undergo an initial rise at room temperature for two hours, then segregate it into ball portions. Enclose these balls in lidded containers and refrigerate for 24-72 hours. During cold fermentation, starches metamorphose into sugars, which enrich flavor and contribute to the golden hue of our crusts.
Gentle Dough Handling
Ready to bake? Remove your dough an hour or two prior to allow it to reach room temperature. Be gentle to maintain the gaseous pockets that have formed within. Rather than rolling, employ your fingers to press and stretch the dough, avoiding loss of air pockets.
Ultimate Element: Heat
While our pizzas are baked in blazing ovens at 850°F (454°C), standard home ovens peak at around 550°F (288°C). To simulate, preload a pizza stone or steel for at least one hour, guaranteeing the searing base heat required for a crust that is both crispy and fluffy.
The quest for perfect pizza dough is ongoing. With every attempt, new insights on the craft are gained. Maintain a record, tinker with the variables, and discern what best suits your kitchen's character.
Keen to observe our dough crafting firsthand? Participate in our monthly pizza workshops where Chef Giovanni exhibits these techniques intricately. Check our events schedule for upcoming sessions!