At MindfulMeditations, our philosophy is that extraordinary pizza begins with top-notch dough. Over a period surpassing thirty years, we've honed our dough recipe, and we're thrilled to divulge some of our closely held insights. Although the complete recipe remains a cherished secret, the guidelines we provide will enable you to emulate professional-level pizza dough within the confines of your home.
Quality Flour is Key
The bedrock of stellar pizza dough lies in the use of premium flour. We endorse using 00 flour, an Italian variety ground to a fine consistency with an optimal protein level (close to 12%). This strikes an ideal harmony between resilience and softness. In the absence of 00 flour, bread flour serves as an adequate alternative, albeit with a notably different texture.
Water Temperature and Dough Hydration
The water's temperature is critical to the fermentation duration and the dough's maturation. For a prolonged fermentation that augments flavor, opt for cold water at approximately 45°F (7°C). For a faster process, go for tepid water at about 85°F (29°C). Aim for a hydration ratio—water to flour percentage—of 60-70% to suit the majority of household ovens.
Yeast Usage and Fermentation Time
An essential element to a flavorsome dough is minimal yeast and extended fermentation. Our recipe uses merely 0.2% of fresh yeast compared to our flour's weight, with a fermentation period lasting from 24 to 48 hours. This drawn-out fermentation fosters the development of sophisticated flavors and results in more digestible dough.
The Importance of Salt
Salt contributes more than just flavor—it fortifies the gluten network and modulates fermentation. Fine sea salt at 2.5-3% of your flour's weight is our suggestion. Incorporate it once the flour and water have partially amalgamated to avoid the salt directly affecting the yeast.
Fermentation: A Culinary Art
Following the mixture phase, let your dough undergo a primary fermentation at ambient temperature for a span of 2 hours, followed by division into discrete portions. Enclose these pieces in lidded containers and cool them for 24-72 hours. During this cold ferment, enzymes act on starches, converting them into sugars and thus infusing flavor while also promoting the signature browning of our crust.
Handling Your Dough
When ready to bake, bring your dough to room temperature 1-2 hours in advance. When shaping your pizza, treat the dough with delicacy to maintain the developed air pockets. Use your digits to gently press and stretch the dough instead of rolling it out, which could deflate the aerated texture.
The Finishing Touch: Oven Heat
Our wood-fired ovens can soar to temperatures of 850°F (454°C), but typical household ovens usually top out around 550°F (288°C). Counter this by using a preheated pizza stone or steel for a minimum of one hour, replicating the intense bottom heat necessary for a crunchy crust and pillowy core.
The craft of perfecting pizza dough is a path of continuous learning. Every attempt is an opportunity to glean new insights into the dough-making art. Jot down your observations, tweak the variables, and unearth the ideal method for your own kitchen.
Keen to observe our dough-crafting process up close? Attend one of our monthly pizza workshops where Chef Julia will showcase these techniques in greater detail. Refer to our events schedule for subsequent sessions!