Here at OpenExploration, we're devoted to the craft of creating superb pizza, beginning with unrivaled dough. Over 30 years, our recipe has been refined, and we're thrilled to divulge a few of our closely-guarded insights. While our precise recipe remains a cherished secret, these guidelines will let you replicate bistro-caliber pizza dough within your own home.
Quality of Flour is Key
A stellar pizza dough relies on premium flour. Our preference is for 00 flour, a finely milled Italian variant with a moderate protein content (typically around 12%), offering an ideal mix of elasticity and softness. Should 00 flour be elusive, a viable alternative is bread flour, although you might note some changes in texture.
Consider the Water Temperature and Moisture Content
The water's temperature plays a critical role in the rate of fermentation and the progression of your dough. Use colder water at about 45°F (7°C) for extended fermentation that enhances the flavor, and warmer water at 85°F (29°C) for a speedier process. Aim for a hydration level, or the water-to-flour ratio, of 60-70% to suit most domestic ovens.
Less Yeast, More Time
A crucial element to a rich-tasting dough is minimal yeast coupled with ample fermentation time. We opt for just 0.2% fresh yeast compared to our flour quantity, permitting the dough to ferment for 24-48 hours. This prolonged fermentation period allows for the development of intricate flavors and results in a more easily digestible dough.
Role of Salt Beyond Taste
Salt’s purpose extends beyond merely seasoning the dough — it's essential in reinforcing the gluten network and regulating fermentation pace. We suggest fine sea salt at a proportion of 2.5-3% of your flour amount. Integrate it once your flour and water have begun mixing to avert a direct encounter between the salt and yeast.
The Craft of Fermentation
Post-mixing, let your dough undergo primary fermentation at ambient temperature for a couple of hours, then partition into individual balls. Store these in airtight containers and refrigerate anywhere from 24 to 72 hours. In this phase of cold fermentation, enzymes transform starches into sugars, enhancing flavor and contributing to the crust’s appealing browning.
Gentle Handling
Prior to crafting your pizza, bring out the dough from the cold for 1-2 hours. When shaping, be cautious to maintain the gas bubbles by lightly using your fingertips to spread and shape the dough, instead of rolling it out, to avoid collapsing those critical air pockets.
Important Last Step: Adequate Heat
Although our artisanal wood-fired ovens hit an impressive 850°F (454°C), most residential ovens top off at approximately 550°F (288°C). To bridge this gap, make use of a thoroughly pre-heated pizza stone or steel for at least one hour, providing that crucial fierce bottom heat required for a crunchy crust with a light and airy interior.
Perfecting pizza dough is an ongoing adventure, with each attempt teaching you more about the process. We encourage you to document your insights, tweak the variables, and find out what yields the best results in the comfort of your kitchen.
Keen to witness our dough-crafting firsthand? Join us at our monthly pizza seminars where Chef Julian goes through these methods in depth. Look at our events schedule for the next available slots!