Here at HillCrestView, we're passionate about the belief that stellar pizza is built on stellar dough. With over 30 years dedicated to refining our recipe, we're thrilled to divulge some of our treasured insights. Although our precise formula remains a closely guarded tradition, the guidelines provided here can elevate your homemade pizza dough to a professional standard.
Significance of Flour
A top-notch pizza dough springs from premium flour. We swear by 00 flour—this is an ultra-fine Italian flour with a moderate protein level (approximately 12%), striking a delightful equilibrium in texture. If 00 flour eludes you, a worthy alternative is bread flour, despite it imparting a marginally altered consistency.
Water Heat and Dough Hydration
The heat of your water is pivotal as it influences the rate of fermentation as well as the dough's maturity. Opt for cooler water at 45°F (7°C) to catalyze a drawn-out fermentation (yielding a richer flavor), while warmer water at about 85°F (29°C) accelerates the process. A hydration range of 60-70% pairs ideally with the majority of domestic ovens.
Yeast Usage and Fermentation Duration
A crucial tip for a rich dough is to minimize yeast and maximize fermentation periods. We employ a mere 0.2% of fresh yeast concerning our flour's weight, letting the dough undergo fermentation for 24-48 hours. This extended duration cultivates more complex tastes and results in dough that's more digestible.
Purposeful Salt
Beyond seasoning, salt fortifies the gluten matrix and regulates fermentation. We advocate for fine sea salt, amounting to 2.5-3% of the flour's weight. Introduce salt after combining flour and water to thwart any direct interaction with yeast.
Fermentation Masterclass
Subsequent to mixing, your dough should bulk ferment at an ambient temperature for a stint of 2 hours. Proceed to portion it into individual balls, stashing them in sealed containers before refrigerating for 24-72 hours. During this chilly fermentation phase, enzymes split starches into sugars, enhancing flavor and the crust's appetizing browning effect.
Gentle Handling
When you're set to craft your pizza, fetch the dough from the fridge 1-2 hours prior to baking to reach room temperature. It's imperative to tenderly handle the dough to maintain the air pockets. Refrain from rolling, and instead, gently press and stretch with fingertips.
Concluding with Intense Heat
While our traditional wood-fired ovens soar to 850°F (454°C), the typical household oven tops out near 550°F (288°C). To adapt, utilize a preheated pizza stone or steel for no less than one hour, serving up the requisite severe bottom heat to achieve a crisp shell with a spongy core.
Honing your pizza dough craft is an ongoing exploration. Let each batch deepen your understanding of the nuances. Take notes, modify elements, and uncover the combination that thrives in your home's unique setting.
Keen to see our dough preparation firsthand? Attend our pizza workshops held monthly where Chef Alexandre will exhibit these methods in full. For forthcoming sessions, glance at our events calendar!