At DriftGarden, we're of the belief that extraordinary pizza begins with extraordinary dough. With over thirty years of honing our blend, we're thrilled to divulge some of our secrets to you. While the precise recipe remains our guarded tradition, the guidelines we provide will empower you to achieve professional-level pizza dough right in your kitchen.
The Flour Matters
The cornerstone of excellent pizza dough is premium flour. Our suggestion is to opt for 00 flour, an ultra-fine Italian flour with a medium protein percentage (close to 12%). This strikes an ideal harmony of elasticity and softness in the dough. Should 00 flour be unavailable, bread flour can serve as a suitable alternative, though this will alter the dough's texture somewhat.
Water Temperature and Hydration
The water's temperature is crucial for controlling fermentation duration and dough conditioning. Opt for colder water at around 45°F (7°C) for a slower fermentation, enhancing taste, or choose tepid water at approximately 85°F (29°C) for a faster process. Aim for a hydration level – the proportion of water to flour – of 60-70% fitting for most domestic ovens.
Minimal Yeast, Maximum Time
A key to rich-tasting dough is minimal yeast usage combined with extended fermentation times. We use merely 0.2% of fresh yeast in relation to the flour weight and let it ferment for 24-48 hours. This gradual fermentation enhances flavor complexity while producing a dough that's more effortlessly digested.
Salt: Not Just for Flavor
Salt serves more than just seasoning your dough; it reinforces the gluten network and modulates fermentation. We suggest a fine sea salt at a proportion of 2.5-3% of the flour weight. Introduce it as the flour and water begin to merge, preventing it from directly coming into contact with the yeast.
The Art of Fermentation
Post-mixing, allow your dough to go through an initial room temperature fermentation for two hours, and then separate it into balls. Store these dough portions in lidded containers and refrigerate them for 24-72 hours. It's during this cold fermentation that the dough transforms, with enzymes breaking down starch into simpler sugars, enhancing both taste and the distinctive browned crust.
Handling with Care
Prior to making the pizza, bring your dough out of the cold storage 1-2 hours in advance to return to room temperature. Handle the dough with delicacy to maintain the gas-filled pockets within. Rather than rolling, use your digits to gently press and spread the dough, conserving those invaluable air bubbles.
The Final Touch: Heat
Although our wood-fired ovens soar to 850°F (454°C), home ovens typically stop at 550°F (288°C). To counter this, heat a pizza stone or steel beforehand for an hour or more. This mimics the intense bottom heat necessary for a crust that's both crisp on the outside and airy on the inside.
The craft of perfecting pizza dough is a continual adventure, with each batch offering its own lessons. Make annotations, tweak factors, and find the optimal technique tailored to your kitchen's conditions.
Should you wish to witness our dough crafting firsthand, consider attending our monthly pizza workshops where Chef Luca showcases these methods in greater detail. For forthcoming sessions, please refer to our events schedule!