Here at SoftGarden, our philosophy is that outstanding pizza begins with outstanding dough. With over 30 years of refining our technique, we are thrilled to reveal certain elements of our expertise. Although our precise recipe is a closely guarded treasure, these tips will set you on the path to producing a pizza dough that could rival any pizzeria's right from your own kitchen.
Quality of Flour is Key
The cornerstone of noteworthy pizza dough lies in the use of premium flour. Our suggestion leans towards 00 flour, an ultra-fine Italian variety that has a moderate protein content closely circling 12%, establishing an ideal compromise between elasticity and softness. If 00 flour is out of reach, baker's flour can substitute, albeit with a noticeably altered texture.
Hydration and Water's Heat
The warmth of the water used plays pivotal roles in the time taken for fermentation and the maturation of the dough. Opt for chilled water at about 45°F (7°C) for a gradual fermentation which imparts a more complex palate, or go for tepid water nearing 85°F (29°C) for a faster process. The dough's hydration, defined by the water to flour ratio, is best kept within the 60-70% range for the typical household oven.
Yeast Quantity and Fermentation Duration
To achieve a dough rich in taste, the secret is to go light on yeast and generous with fermentation time. We focus on a mere 0.2% of fresh yeast in comparison to the weight of our flour, and let the dough ferment over a 24-48 hour span. This extended period allows for the emergence of intricate flavors and yields dough that's more digestible.
Salt's Role Beyond Seasoning
Aside from adding savoriness, salt plays a crucial role in fortifying the gluten network and moderating yeast activity. We endorse the use of finely ground sea salt at a ratio of 2.5-3% relative to the flour weight. Introduce it after the flour and water have begun amalgamating to keep it from directly coming into contact with the yeast.
Fermentation as an Art Form
Post-mixing, let your dough undergo an initial bulk fermentation at ambient temperature for a couple of hours, then proceed to section it into individual portions. Encase these in lidded containers and refrigerate anywhere from 24 to 72 hours. The enzymatic magic, responsible for both the taste and the appealing golden hue of our crusts, happens during this cold fermentation.
Gentle Handling
When the moment to craft your pizza arrives, transfer the dough from its chilled state to room temperature 1-2 hours prior to baking. It's imperative to be delicate in handling the dough to preserve the air pockets that have formed. Rather than rolling, employ your fingertips to gently press and stretch the dough.
Importance of Heat for the Final Product
While our ovens soar to the impressive heat of 850°F (454°C), the average kitchen oven tends to peak at about 550°F (288°C). Compensate by heating a pizza stone or steel for a minimum of an hour, ensuring the powerful bottom heat necessary to achieve a crust that's crispy on the outside while still retaining airiness inside.
Mastery of the pizza dough craft is an evolving process. Every attempt teaches you more about the nuances of dough making. We urge you to keep records, alter parameters, and discover what yields the finest results in the confines of your distinct cooking space.
Should you wish to witness our dough creation process up close, we offer a monthly pizza-making session led by Chef Luca. For precise dates, take a look at our event schedule!