At AmberCrest, our stance is that superior pizza is built upon superior dough. Having honed our dough to perfection over the course of thirty-plus years, we are thrilled to part with some of our highly-regarded secrets. Our precise recipe remains a closely-held tradition, but these guidelines will aid you in crafting pizzeria-grade pizza dough within the comfort of your own kitchen.
Significance of Flour Quality
Outstanding pizza dough begins with premium flour. 00 flour is our top pick, representing a fine Italian variety with a moderate protein level of about 12%, creating an optimal mix of elasticity and suppleness. In the absence of 00 flour, bread flour stands in well, though expect a minor change in texture.
Water's Heat and Dough's Moisture
The warmth of the water is crucial for timing the fermentation and maturing the dough. Opt for cool water around 45°F (7°C) for a drawn-out fermentation, which enhances taste, or lukewarm water near 85°F (29°C) for a hastened process. Maintain a water to flour ratio between 60-70% suitable for conventional home ovens.
Yeast Usage and Fermentation Span
For a truly flavorsome dough, a minimal quantity of yeast and extended fermentation time is key. A mere 0.2% of fresh yeast in proportion to the flour, allowing the dough to ferment over 24 to 48 hours, leads to complex taste profiles and a more easily digestible dough.
The Role of Salt
Salt not only seasons your dough but also reinforces the gluten framework and moderates fermentation. A fine sea salt is recommended at about 2.5-3% of the flour's weight. Incorporate the salt once the flour and water begin to merge, which helps avoid direct contact with the yeast.
Fermentation: An Art Form
Post-mixing, let your dough go through initial bulk fermentation at room temperature for a duration of 2 hours, after which it should be portioned into balls. Encapsulate these in lidded containers and allow them to cold ferment in the refrigerator for a period ranging from 24 to 72 hours. It's during this phase that enzymes help in the breakdown of starches into sugars, imparting flavor and giving the crust its characteristic browning.
Gentle Dough Management
As baking time approaches, remove the dough from the chilling environment 1 to 2 hours beforehand. Managing the dough with a light touch is crucial for preserving the developed bubbles. Press and stretch the dough using your fingertips instead of rolling it out, to maintain those vital air pockets.
Concluding with High Heat
While we achieve temperatures of 850°F (454°C) in our wood-fired ovens, a home oven often tops out nearer to 550°F (288°C). Balance this by employing a preheated pizza stone or steel for no less than an hour. This emulates the fierce bottom heat necessary for a crunchy crust and a soft interior.
Perfecting pizza dough is a continuous learning experience; each preparation offers new insights. Keep a record, tweak the factors involved, and determine what yields the best results in the context of your particular kitchen.
Eager to observe our dough-preparation firsthand? Attend one of our recurring pizza workshops to watch Chef Julian detail these practices. Refer to our event schedule for the upcoming dates!