Here at CoastalSandDune, our conviction is that extraordinary pizza begins with first-class dough. With over thirty years of refining our technique, we’re thrilled to unveil some of our dough crafting wisdom. Though the complete recipe is a closely-held tradition, these foundational tips will allow you to produce pizzeria-caliber pizza dough in your own kitchen.
Quality of Flour is Key
The basis for exemplary pizza dough lies in premium flour. 00 flour is recommended, which is an ultra-fine Italian flour with a moderate protein level (about 12%), yielding the ideal mix of elasticity and softness. If 00 flour is not available, a viable alternative is bread flour, which will affect the final dough's texture somewhat.
Water Temperature and Dough Hydration
Water's temperature is critical for proper dough fermentation and texture. Utilize cold water around 45°F (7°C) for a prolonged fermentation that enhances taste. Use warmer water near 85°F (29°C) to speed up the process. For ideal dough in standard household ovens, aim for a hydration level that is between 60-70%.
Use Less Yeast, Allow More Time
Key to a rich-tasting dough is minimal yeast with extended fermentation. To achieve this, we use a mere 0.2% of fresh yeast compared to our flour's weight, letting the dough ferment for a span of 24 to 48 hours. This elongated period cultivates a complex flavor profile and results in more digestible dough.
Salt's Role Beyond Taste
Salt not only enhances taste—it also fortifies the gluten matrix and tempers the fermentation pace. Finely ground sea salt at a rate of 2.5-3% of your flour's weight is suggested. Introduce salt once the flour and water commences blending, avoiding direct yeast contact.
Mastering Fermentation
Following mixing, let your dough undergo a primary fermentation at ambient temperature for two hours, then apportion it into balls. Store these in lidded containers and chill them for 24 to 72 hours. It’s during this cold fermentation stage that starches convert to sugars, giving rise to rich flavor and the crust's captivating browning.
Gentle Handling
When ready to craft pizza, bring your dough out of the refrigerator 1 to 2 hours before baking to reach room temperature. Be delicate when handling the dough to maintain the gas bubbles that formed during fermentation. Rather than using a rolling pin, which deflates the air pockets, stretch the dough with your fingertips.
Importance of Heat
While our brick ovens can attain an impressive 850°F (454°C), typical home ovens can usually go up to 550°F (288°C). To mimic our results, preheat a pizza stone or steel for a minimum of one hour, providing the needed intense bottom heat to get a crunchy exterior and a light interior.
Perfecting pizza dough is an evolving quest, every attempt teaches you more about the craft. We encourage you to document your findings, tweak variables, and figure out the best approach for your specific kitchen conditions.
To observe our technique of drafting dough firsthand, consider participating in our monthly pizza workshops where Culinary Expert Giuseppe demonstrates these methods thoroughly. See our event schedule for the next session!