Here at OpenOrchard, we passionately believe that the starting point for marvelous pizza is the dough itself. With over 30 years refining our recipe, we are thrilled to offer you insight into some of the coveted techniques that go into our dough. Our proprietary formula remains a closely guarded secret, but these tips will enable you to produce pizzeria-standard pizza dough in the comfort of your own kitchen.
Importance of Flour Selection
Great pizza dough rises with superior flour. 00 flour is our top pick—a finely milled Italian variety with a medium protein content, approximately 12%, ensuring a delicate yet robust dough. In the absence of 00 flour, bread flour will suffice, though it delivers a marginally altered consistency.
Adjust Water Temperature for Dough Formation
The temperature of the water used in dough preparation is crucial for regulating fermentation duration and influencing the dough's texture. Cooler water around 45°F (7°C) is suited for prolonged fermentation, enhancing the taste, while warmer water around 85°F (29°C) hastens the process. Aim for a hydration level (the water to flour ratio) of 60-70% to suit most domestic ovens.
Yeast Quantities and Fermenting Time
A key to tasteful dough lies in using minimal yeast and granting the dough ample fermentation time. We deploy a scant 0.2% fresh yeast based on the flour weight for our dough that ferments for anywhere between 24 to 48 hours, thus allowing flavors to mature and resulting in a more digestible dough.
The Role of Salt
Salt does more than just enhance taste—it fortifies gluten structures and moderates fermentation. A proportion of fine sea salt between 2.5-3% relative to the flour weight is our suggestion. Integrate the salt after the flour and water start to amalgamate, ensuring it doesn’t directly interact with the yeast.
Fermentation Craftsmanship
Post-mixing, give your dough a primary bulk fermentation at ambient temperature for 2 hours. Proceed by apportioning it into separate dough balls. Stow these in sealed containers and refrigerate for 24-72 hours. During this cold fermentation phase, enzyme activity converts starches into sugars, helping develop taste and contributing to the crust's attractive browning.
Delicate Dough Handling
Preceding pizza preparation, extract the dough from cold storage 1-2 hours before baking to reach room temperature. Treating the dough carefully preserves the developed gas bubbles; rather than rolling out the dough, use your fingertips to stretch it, which maintains the built-up airiness.
Concluding with the Right Heat
Our traditional wood-fired ovens can obtain temperatures up to 850°F (454°C). However, residential ovens generally top out at about 550°F (288°C). To mimic these higher temperatures, use a preheated pizza stone or steel for at least one hour to ensure the desired bottom heat for a crunchy exterior and fluffy interior.
Perfecting pizza dough is a continual process with each attempt teaching new insights. We urge you to keep a record, tweak aspects, and ascertain the methodologies that work best within your own kitchen arena.
We welcome you to visit our shop for our monthly pizza-making classes, where Chef Leonardo will offer a detailed walkthrough of these techniques. For schedule information, be sure to examine our events calendar!