At CabinOrchidWay, we're convinced that the cornerstone of extraordinary pizza is extraordinary dough. With over three decades dedicated to refining our recipe, we're thrilled to divulge a few of our closely guarded insights. While our precise mixture remains a trade secret (some customs are too sacred!), the following guidelines will assist you in crafting pizzeria-worthy pizza dough within the comfort of your home.
Choosing the Right Flour
The bedrock of outstanding pizza dough is top-notch flour. Our top recommendation is 00 flour, an ultra-fine Italian flour with a moderate protein composition (about 12%), which achieves an optimal mix of elasticity and softness. In the absence of 00 flour, a decent alternative is bread flour, although the end result will have a slightly altered consistency.
Water's Temperature and Its Role in Hydration
The warmth of your water has a direct impact on dough maturation and yeast activity. Utilize cold water near 45°F (7°C) for extended fermentation, yielding a superior flavor; or, for a hastened fermentation process, opt for warm water around 85°F (29°C). The hydration ratio—that is, the proportion of water to flour—should rest within the 60-70% range for optimal results in most residential ovens.
Use Less Yeast for More Time
A critical secret to savory dough lies in minimal yeast use and protracted fermentation periods. A mere 0.2% fresh yeast in relation to our flour weight is all that's needed for our doughs, which ferment over 24-48 hours. This gentle process permits the development of complex flavors and produces a dough that's more gentle on the digestive system.
Salt's Purpose Beyond Seasoning
While salt surely adds taste to your dough, it also bolsters the gluten network and moderates yeast activity. We advise a fine sea salt usage at a rate of 2.5-3% of the flour weight, introducing it once the flour and water have initiated their confluence, thus protecting the yeast from direct exposure to the salt.
The Fine Art of Fermentation
Post-mixing, let your dough undergo primary fermentation at room temperature for a span of 2 hours; thereafter, break it down into individual units. Stow these in covered containers and refrigerate for a timeframe ranging from 24-72 hours. During this chilled fermentation, enzymatic actions convert starches into sugars, thereby imbuing flavor and achieving the golden-brown crust hue we cherish in our pizza.
Handling with Finesse
When it's time to bake pizza, take out the dough from the refrigerator 1-2 hours in advance to let it attain room temperature. When working the dough, be gentle to keep the developed gas bubbles intact. Rather than using a rolling pin, which compacts the air pockets, delicately press and stretch the dough with your fingers.
The Culmination: Applying Heat
Our professional wood-fired ovens attain the intense heat of 850°F (454°C), a temperature out of reach for most home ovens, which usually top out at about 550°F (288°C). To make up for this, put a pre-heated pizza stone or steel to use for at least one hour before. This will furnish the intense bottom heat crucial for a crispy crust and a fluffy interior.
The pursuit of mastering pizza dough is ongoing, each iteration teaching you more about the intricacies of the process. We invite you to document your experience, tweak various elements, and unearth the optimal approach for your own kitchen.
For those eager to watch our dough-crafting in action, consider joining us at a monthly pizza workshop led by Chef Julien. Keep an eye on our events calendar for forthcoming sessions!