Here at CalmBranch, we're firm believers that the cornerstone of a truly outstanding pizza is its dough. With over 30 years of refining our recipe under our belt, we're thrilled to divulge some of our dough mastery insights. Although we can't spill the beans on the precise recipe (as some rituals are best kept a mystery!), these key tenets will steer you toward crafting dough of a professional caliber in your own kitchen.
Choosing the Right Flour
Superior pizza dough begins with premium flour. 00 flour is our go-to choice; it's a finely milled Italian variety with a moderate protein content, averaging 12%, to grant just the right mix of elasticity and softness. In the absence of 00 flour, bread flour can substitute, albeit with a slightly altered result in texture.
Water Temp and Dough Moisture
The temperature of the water you use can greatly influence the duration of fermentation and the texture of your dough. Opt for cool water at about 45°F (7°C) to promote a drawn-out fermentation, which yields enhanced flavor, or warmer water around 85°F (29°C) for a faster rise. Aim for a hydration percentage in your dough of 60-70% to suit most domestic ovens.
Yeast and Time: A Slow Dance
The secret to dough with rich, developed taste lies in using minimal yeast and patient fermentation. At a mere 0.2% ratio of fresh yeast to the weight of the flour, we let our dough ferment for 24 to 48 hours. This patience rewards us with a dough that’s not only flavorful but also more digestible.
Salt’s Crucial Roles
Salt serves not only as a flavor enhancer for your dough but also plays a critical role in reinforcing gluten structure and regulating yeast activity. For best results, integrate fine sea salt at a level of 2.5-3% of your flour's weight, and be sure to do so after the flour and water have begun to merge, to avoid direct contact with the yeast.
The Craft of Fermentation
Post-kneading, allot your dough a couple of hours to ferment in a bulk state at room temperature, then apportion it into balls. Encase these in lidded containers and let them rest in the fridge for 24 to 72 hours. It's in this phase of cold fermentation that enzymes work their magic, transforming starch into sugars that not only taste delightful but also contribute to the crusts' appetizing browning.
Gently Does It
When you're ready to craft your pizza, take the dough out of the cold a couple of hours beforehand to warm up. Treat the dough tenderly to maintain the air pockets that have formed within. It's best to stretch and shape the dough using your fingertips rather than rolling it out, which could deflate those essential bubbles.
The Heat is On
Your standard home oven may not reach the soaring temperatures of our professional wood-fired ovens, which hit 850°F (454°C), but you can still get close. Preheat a pizza stone or steel for no less than an hour to mimic the intense bottom heat that gives the perfect balance of a crispy crust and a light, airy center.
Refining your pizza dough technique is an evolution, not a fixed point. Each attempt is an opportunity to learn and refine, allowing for adjustments and discoveries to suit the peculiarities of your kitchen and style. Document your findings and be open to the journey of ongoing improvement.
Should you be interested in watching our dough-crafting in action, come to one of Chef Julien's monthly workshops for an up-close demonstration. Don't miss out; check the schedule of upcoming events soon!