Here at BasilMeadow, we're of the conviction that extraordinary pizza is the result of extraordinary dough. With over thirty years of refining our recipe, we're thrilled to divulge some insider knowledge. Although our precise recipe remains a guarded classic, these guidelines will aid you in crafting pizza dough that rivals that of a professional pizzeria, right from your home.
Choosing the Right Flour
The pillar of magnificent pizza dough is premium flour. 00 flour, an ultra-fine Italian variety with a moderate protein percentage (approximately 12%), is our flour of choice for its balance of structure and softness. If 00 flour is unavailable, a decent alternative is bread flour, but expect a minor difference in texture.
Optimizing Water Temperature and Dough Hydration
Fermentation speed and dough development are both influenced by water temperature. Use cooler water near 45°F (7°C) for extended fermentation, enhancing taste, or warmer water near 85°F (29°C) for faster fermentation. Your dough's hydration rate, or the water-to-flour ratio, should be around 60-70% for standard domestic ovens.
Yeast Usage and Fermentation Duration
A top tip for tasteful dough is minimizing yeast usage while maximizing fermentation duration. We employ a mere 0.2% of fresh yeast in proportion to our flour for doughs that ferment over 24-48 hours. A lengthy fermentation period unfolds complex flavors and results in a dough that's more digestible.
Salt's Role Beyond Taste
Salt serves a dual purpose: seasoning the dough and fortifying the gluten framework while regulating fermentation. Employ fine sea salt at a ratio of 2.5-3% of the flour's weight, adding it once the dough starts amalgamating to keep it away from the yeast.
The Craft of Fermentation
Post-mixing, let your dough go through bulk fermentation at ambient temperature for about two hours, then split it into separate portions. Stow these pieces in covered containers and refrigerate for 24-72 hours—the cold fermentation period is when flavor complexity and crust browning potentials are truly enhanced.
Delicate Dough Handling
Prior to baking pizza, extract the dough from the fridge 1-2 hours in advance for it to reach room temp. When molding your dough, being delicate is key to maintaining the gas bubbles inside. Pressing and stretching with your fingertips is preferred as opposed to rolling, which can deflate essential air pockets.
A Crucial Element: Heat
Although we utilize wood-fired ovens that can reach 850°F (454°C), most home ovens top out at around 550°F (288°C). To compensate, employ a pizza stone or steel, preheated extensively for an hour at least, to provide that much-needed bottom heat for a crisp exterior and a light interior.
Perfection in pizza dough is a continuous pursuit; every batch offering fresh insights. Keep notes, tweak parameters, and find what best suits your culinary space.
For a closer look at our approach to dough crafting, join us at our monthly pizza workshops where Chef Anna offers a detailed demonstration of these methods. Peek at our event schedule for future sessions!