At OrchardMere, we hold the conviction that unparalleled pizza begins with unparalleled dough. Having devoted over thirty years to refining our recipe, we're thrilled to divulge some of our craft's inner workings. While our precise blend is a cherished secret, the guidelines we're disclosing will empower you to produce pizzeria-caliber dough within your own kitchen.
Choosing the Right Flour is Crucial
The cornerstone of exceptional pizza dough lies in the choice of flour. We vouch for 00 flour, an ultra-fine milled Italian variety with a protein content around 12%, providing an ideal mix of elasticity and softness. Should 00 flour be elusive, opt for bread flour; note, however, that this will slightly alter the dough's texture.
Considerations for Water: Temperature and Proportion
The water's temperature is influential in the timing of fermentation and the maturation of the dough. For an extended fermentation that enhances flavor profiles, employ water at a cool 45°F (7°C). Conversely, warmer water, around 85°F (29°C), will hasten fermentation. The water-to-flour ratio, or hydration level, should hover between 60-70% to suit the typical home oven.
Yeast Usage and Fermentation Time
A pivotal secret to a rich-tasting dough is to use a modest amount of yeast and allow extensive fermentation. A mere 0.2% of fresh yeast relative to flour weight suffices for our dough to ferment from 24-48 hours. This leisurely process gives rise to a flavor-rich dough that's also more digestible.
The Dual Role of Salt
Salt not only imparts flavor to your dough but also fortifies the gluten framework and tempers fermentation. We recommend a fine sea salt usage of 2.5–3% relative to flour weight. Introduce salt once the flour and water begin to amalgamate, preventing any direct contact with the yeast.
Fermentation: The Artistic Aspect
Post-mixing, bestow a two-hour room temperature bulk fermentation on your dough before portioning it into balls. These should then be contained and refrigerated from 24-72 hours with lids on. This refrigeration period is a transformative stage where enzymes transform starches into sugars, bestowing flavor and producing the golden crust surface of our pizzas.
Gentle Dough Handling
When pizza creation time arrives, permit the dough to reach near room temperature 1-2 hours pre-baking. Maintain the developed gas bubbles by handling the dough tenderly. Dismiss rolling in favor of stretching with fingertips, preserving those crucial air pockets.
Bringing the Heat: The Concluding Element
While our wood-fired ovens might reach an astounding 850°F (454°C), home ovens typically cap at 550°F (288°C). Offset this by preheating a pizza stone or steel for a minimum of one hour, supplying the intense under-heat necessary for a crust that is crisp on the outside yet remains light on the inside.
Perfecting pizza dough is an evolving craft, with each iteration imparting new insights. We encourage you to document your observations, tinker with variables, and find the optimal method for your unique culinary space.
For an in-person demonstration of our dough-making methodology, attend one of our monthly pizza workshops where Chef Alessandro showcases these strategies. Visit our events calendar for future session dates!