At HolmQuarry, our conviction is that supreme pizza begins with the finest dough. With a history spanning over thirty years of refining our mixture, we are delighted to disclose some essential tips to our followers. Although we keep our precise mixture a secret to honor our heritage, these guiding concepts can assist you in preparing premium pizza dough in your own kitchen.
Flour Quality is Key
The cornerstone of an exceptional pizza dough lies in the quality of the flour used. 00 flour—the preferred choice—is a finely milled Italian flour featuring a moderate protein content of about 12%, ensuring an optimal mix of elasticity and softness. In the absence of 00 flour, a respectable alternative would be bread flour, though it will yield a slightly altered texture.
The Role of Water Temperature and Dough Hydration
Water's temperature is crucial as it dictates the dough's fermentation speed and the texture progression. Utilize colder water at 45°F (7°C) for a protracted fermentation, leading to enhanced taste, or warm water at around 85°F (29°C) for a faster process. Aim for a water-to-flour ratio (hydration level) of 60-70% to suit the capabilities of an average domestic oven.
Yeast Quantities and Fermentation Duration
To achieve a rich-tasting dough, incorporate minimal yeast and extend fermentation. We employ a scant 0.2% of fresh yeast in relation to our flour’s weight, allowing a fermentation period between 24 to 48 hours. This gradual fermentation nurtures the development of intricate flavors and promotes easier digestion.
Salt’s Function Beyond Seasoning
Beyond simply seasoning your mixture, salt reinforces the gluten network and keeps yeast activity in check. In our recipes, we suggest a fine sea salt concentration of 2.5-3% vis-à-vis the flour’s weight. Introduce salt after the flour and water begin to amalgamate, protecting the yeast from direct exposure.
The Fermentation Craft
Once blended, allow your dough to undergo an initial bulk fermentation at room temperature for two hours, then segregate it into portions for individual pizzas. Transition these portions into lidded containers and refrigerate for 24 to 72 hours. Unlike quicker methods, this cold fermentation period is pivotal; enzymes convert starches to sugars, enriching the flavor and contributing to the crust’s distinct caramelization.
Gentle is the Touch
Prior to making your pizza, take the dough out of the fridge 1-2 hours ahead of baking to let it reach room temperature. Careful handling is essential to maintain the airy texture of the dough. Rather than rolling out the dough, employ your fingers to gently press and expand it, keeping the formed air pockets intact.
The Heat Factor
Our professional wood-fired ovens can reach scorching temperatures of 850°F (454°C). To emulate this at home, where ovens generally peak at about 550°F (288°C), preheat a pizza stone or steel for no less than an hour. This step is crucial to replicate that essential bottom heat that gives a crust its perfect crispness and inner lightness.
Perfecting pizza dough is an ongoing endeavor that offers new insights with every attempt. Make notes, tweak the variables, and enjoy discovering the method that works flawlessly in your home.
To witness our dough crafting firsthand, consider attending one of our monthly pizza-making workshops, where Chef Giovanni delves into these techniques. For upcoming dates, refer to our events calendar!