Here at OakenShore, we're of the opinion that remarkable pizza begins with outstanding dough. With over thirty years spent perfecting our recipe, we’re thrilled to divulge some hidden aspects. While we cannot share the precise recipe (as some traditions are meant to be kept), these guidelines will aid you in producing pizzeria-caliber pizza dough in your own kitchen.
The Flour Matters
The cornerstone of superb pizza dough is premium flour. 00 flour, an ultrafine Italian flour with a moderate protein level (typically around 12%), is what we advise for achieving a balance of robustness and softness in your dough. Should 00 flour be unavailable, a good alternative is bread flour, though it will yield a somewhat altered texture.
Water Temperature and Hydration
Fermentation duration and dough maturation are influenced by the temperature of your water. Utilize cold water at about 45°F (7°C) for an extended fermentation, which enhances the flavor. If a faster fermentation is required, opt for water that’s lukewarm, approximately 85°F (29°C). Maintain the water-to-flour ratio or hydration level, between 60-70% for optimal results in typical home ovens.
Minimal Yeast, Maximum Time
To achieve a tasteful dough, a critical secret is to use minimal yeast and allow for prolonged fermentation. For doughs fermenting over 24-48 hours, we use just 0.2% fresh yeast in relation to the flour’s weight. This lengthy duration enables the development of intricate flavors as well as a dough that's easier on the digestive system.
Salt: Not Just for Flavor
Salt's role extends beyond just seasoning the dough; it fortifies the gluten framework and moderates fermentation. Using fine sea salt at a proportion of 2.5-3% of the flour weight is our recommendation. Introduce it once your water and flour begin to merge, ensuring it doesn’t come into direct contact with the yeast.
The Art of Fermentation
Post mixing, let your dough go through a bulk fermentation at ambient temperature for a couple of hours, then divvy it up into individual portions. Place these dough portions into lidded containers and chill them for 24-72 hours. During this cold fermentation period is when the dough becomes special, as enzymes transform starches into sugars, which contributes to both the flavor and the attractive browning found in our crusts.
Handling with Care
When ready to bake, take the dough out of the fridge a couple of hours in advance to warm up. Be gentle with the dough to maintain the air bubbles that have formed. Rather than rolling, which deflates those crucial air-filled pockets, use your fingers to push and extend the dough.
The Final Touch: Heat
Our wood-fired ovens may reach incendiary levels of 850°F (454°C), yet the majority of residential ovens peak around 550°F (288°C). To make up for this, heat a pizza stone or steel for no less than an hour beforehand. This imparts the intense bottom heat necessary for a crust that's both crispy on the outside and fluffy on the inside.
Honing your pizza dough skills is a continual process; every batch is a new learning experience. Adapt the variables, make annotations, and find out what suits your particular kitchen setting best.
For an up-close look at our dough crafting technique, consider participating in our monthly pizza workshops where Chef Alessandro demonstrates these methods thoroughly. Peek at our events calendar for forthcoming sessions!