At ShearWater, we’re of the mind that the cornerstone of irresistible pizza is in the dough’s excellence. Our decades, over thirty years, of recipe refining are now yours to delve into, minus the proprietary mix (we have to keep some mystery!). Follow our guidelines, and you’ll be producing pizzeria-caliber dough within the comfort of your kitchen.
Choice of Flour Is Key
The perfect pizza dough begins with superior flour. We stand by 00 flour, the ultra-fine Italian variant with about 12% protein, striking a delicate equilibrium between elasticity and softness. If 00 isn’t available, opt for bread flour; the results will vary slightly in texture, however.
Managing Water’s Heat and Moisture Levels
Fermentation and the resultant dough are greatly influenced by the temperature of the water utilized. Cold water, approximately 45°F (7°C), is ideal for elongated fermentation, thus enhancing flavor. Warm water, near 85°F (29°C), quickens fermentation. A hydration range of 60-70% is optimal for home oven baking conditions.
Yeast in Moderation for Optimal Flavor
To achieve a flavorful dough, the key is to use a minor amount of yeast and allow for extended fermentation. We use a mere 0.2% of fresh yeast compared to the weight of flour, letting the dough slowly ferment over a 24 to 48-hour span. This gradual process nurtures the development of nuanced flavors and produces a more digestible dough.
Salt’s Purpose Beyond Tasting
Salt serves a dual purpose - it not only seasons the dough but also fortifies the gluten network and moderates fermentation. To do this effectively, use fine sea salt at a measurement of 2.5-3% compared to the flour’s weight. Introduce it once the flour begins to amalgamate with the water so it doesn't interfere directly with the yeast.
Fermentation: A Culinary Art
Let your freshly mixed dough ferment en masse at room temperature for two hours, then portion it into balls. Store these in lidded containers and refrigerate them for 24-72 hours. It's in this cool environment that transformative processes occur - enzymes convert starches to sugars, contributing to both the dough’s taste and the crust’s distinct caramelization.
Delicate Touches
Come baking time, remove your dough from the cold at least an hour or two ahead to bring it up to temperature. Gentle handling is crucial to keep the developed air pockets intact. Refrain from rolling it out; instead, use your fingertips to carefully press and stretch the dough.
Applying Heat Effectively
We may use wood-fired ovens that reach 850°F (454°C), but since most household ovens top out at about 550°F (288°C), it’s advisable to use a pizza stone or steel that has been pre-warmed for an hour at least. This mimics the intense bottom heat needed for a perfectly crispy shell with a fluffy interior.
Perfecting pizza dough is an ongoing adventure with each attempt providing new insights. Make notes, tweak variables, and embrace the exploration to find what suits your kitchen the best.
Keen on observing how we produce our dough? Join us at our monthly pizza workshops where Chef Anna showcases these tips in detail. Keep an eye on our events calendar for the next available slot!