Here at MeadowShade, we're passionate about the fact that the cornerstone of remarkable pizza lies in its dough. With over 30 years dedicated to refining our recipe, we are thrilled to divulge some key advice to help you replicate our pizza dough in your own kitchen. Naturally, our specific recipe is a closely-held secret, yet these guidelines will assist you in achieving a professional pizzeria caliber dough right at home.
Quality of Flour is Critical
The building block of top-notch pizza dough is premium flour. 00 flour is our top choice because it is finely milled and has a protein content of approximately 12%, which provides the dough just the right amount of elasticity and softness. In the absence of 00 flour, an acceptable alternative would be bread flour, though the result might differ a tad in texture.
Water Temperature and Dough Density
The warmth of the water is crucial as it determines the timeframe of dough rise and overall development. Opt for cold water, roughly 45°F (7°C), to encourage slow fermentation and flavor development, or lukewarm water at 85°F (29°C) for a faster rise. Aim for a hydration ratio of 60-70% when pairing water with flour, particularly if you’re baking in a domestic oven.
Less Yeast and More Time
The real trick to a dough with depth of flavour is minimal yeast combined with an extended fermentation period. Our strategy uses a mere 0.2% of fresh yeast by flour weight, and we let the dough ferment for a span of 24-48 hours. This gradual process cultivates intricate tastes and a product that’s more digestible.
Salt's Role Beyond Taste
Salt is integral not only for flavoring your dough but also for reinforcing the gluten structure and modulating yeast activity. It is advisable to use finely ground sea salt at a concentration of 2.5-3% in relation to flour content, adding it once the flour and water have partly mixed, to avoid any direct yeast contact.
The Craft of Fermentation
Post-mixing, let your dough go through an initial bulk fermentation at ambient temperature for a couple of hours, then divide it into separate balls. Stow these in lidded containers and chill them for a period of 24-72 hours. It's during this cold fermentation period that the real alchemy occurs, with enzymes breaking down carbohydrates into sugars which add flavour and contribute to a perfectly browned crust.
Gentle Dough Handling
When it’s time to craft your pizza, take out the dough about 1-2 hours pre-bake to let it come up to temperature. It’s crucial to treat the dough delicately to keep the built-in air pockets intact. Rather than rolling it out, use your fingertips to press and expand the dough to maintain those valuable air chambers.
Finishing with Fervent Heat
Our ovens may soar up to 850°F (454°C), yet a typical kitchen oven will typically max out around 550°F (288°C). To make up for this, place a pizza stone or steel in the oven and preheat it for a minimum of one hour. This will supply the intense heat required from beneath to achieve a brilliantly crisp exterior and light interior.
The art of dough-making is an evolving pathway. With every new mix, you discover more about the procedures involved. Keep a record of your methods, tweak the conditions, and determine what yields the best results in your peculiar baking environment.
For anyone keen to see our dough crafting first-hand, attend one of our monthly pizza-making classes where Chef Julian will demonstrate these techniques in greater detail. For upcoming session dates, view our event schedule!