Here at EveningBay, we're convinced that exceptional pizza is the result of exceptional dough. Through refining our technique over thirty years, we are thrilled to divulge some of our culinary secrets to you. Although our precise recipe is a closely held treasure, adhering to these guidelines will aid in achieving pizzeria-level dough within the comforts of your kitchen.
Importance of Flour
The cornerstone of superior pizza dough is premium flour. We advocate for the use of 00 flour—a finely milled Italian variety with a middle-range protein content (about 12%), which yields just the right mix of chewiness and delicacy. Should 00 flour be unattainable, opt for bread flour, albeit expect a minute adjustment in texture.
Water Heat and Dough Hydration
The warmth of your water plays a pivotal role in the fermentation duration and dough maturation. Opt for chilly water at approximately 45°F (7°C) to favor slow fermentation, resulting in heightened taste, or lukewarm water around 85°F (29°C) for accelerated fermentation. The proportion of water to flour, or hydration, should be maintained at 60-70% for optimal results in standard home ovens.
Moderate Yeast for Extended Fermentation
The key to a truly flavorful dough is minimal yeast coupled with prolonged fermentation time. We use a mere 0.2% of fresh yeast to flour weight, which enables us to ferment our dough for 24-48 hours. This gradual process cultivates a robust flavor profile and produces a more digestible dough.
Salt's Structural Role
Salt's function extends beyond seasoning—it fortifies the gluten network and tempers the yeast activity. Our advice is to add fine sea salt in the amount of 2.5-3% relative to the flour weight once the mixing of flour and water has commenced, preventing it from coming into direct contact with yeast.
The Craft of Fermenting
Subsequent to amalgamating the ingredients, let your dough undergo primary fermentation at room temperature for a couple of hours, then apportion it into balls. Transfer these to lidded containers and stash them in the refrigerator for 24-72 hours. It's in this stage of cold fermentation that culinary alchemy occurs—as the enzymes decompose the starch into sugars, not only enhancing the flavor but also contributing to the golden hue of our crusts.
Gentle Dough Handling
Once it’s time to bake, extract the dough from the cold storage about an hour or two in advance to bring it back to temperature. Treat the dough with a soft touch so as not to deflate the gas bubbles formed. Rather than rolling it out, use your fingertips to pat and extend the dough, thus maintaining the airiness of the dough.
Concluding with Intense Heat
Although we utilize wood-fired ovens capable of soaring to 850°F (454°C), the maximum for ordinary home ovens is typically around 550°F (288°C). To emulate, employ a preheated pizza stone or steel for at least 60 minutes before baking to supply the needed sharp heat from below, ensuring a crust that’s both crunchy on the outside and pillowy on the inside.
Mastering the art of pizza dough is an evolutionary process, with each attempt providing new insights. Document your experiences, tweak the conditions, and explore what yields the best outcomes for your peculiar kitchen space.
Interested in watching our dough-crafting process live? Attend one of our monthly pizza workshops to see Chef Julian in action, demonstrating this entire method. Be sure to check our calendar for the next available dates!