At HarborLumenPark, we hold the belief that extraordinary pizza is built upon extraordinary dough. With over 30 years spent refining our dough recipe, we are excited to divulge some of our dough-making wisdom with you. Although we cannot share our proprietary blend (we must honor certain traditions), these tips will assist you in crafting pizzeria-level pizza dough within your own home.
Flour: The Cornerstone
Premium flour is vital for outstanding pizza dough. We advocate for the use of 00 flour, which is a finely milled Italian flour known for its moderate protein concentration of approximately 12%, delivering an optimal mix of elasticity and softness. If 00 flour is not accessible, as a second option, bread flour can serve in its stead, albeit resulting in a slightly altered texture.
Water's Temp and Dough's Hydration
Water's warmth plays a key role in influencing the dough's fermentation time and the overall formation. Utilizing cold water at about 45°F (7°C) is conducive for a gradual fermentation, enriching the dough's taste. Conversely, tepid water around 85°F (29°C) is suited for quicker fermentation periods. Moreover, you should maintain the dough's hydration level—the water to flour ratio—within 60-70% for optimal baking in residential ovens.
Yeast Usage and Fermentation Duration
A critical insight into delectable dough is the minimal use of yeast matched with extended fermentation intervals. We employ a mere 0.2% of fresh yeast in relation to the flour we use, allowing the dough to ferment for 24-48 hours. This protracted duration fosters a development of sophisticated flavors and yields dough that's more easily digested.
Salt's Dual Function
Salt improves the dough not only with its seasoning capabilities but also by reinforcing the gluten matrix and moderating fermentation activities. We propose utilizing finely ground sea salt in an amount of 2.5-3% of your flour weight. It should be added once the flour and water begin to amalgamate, ensuring that it doesn’t make direct contact with the yeast.
Fermentation: A Craft
Post-mixing, the dough should be left to go through an initial bulk fermentation at average room temperature for about 2 hours before being divided into individual portions. Subsequently, place the portions in lidded containers and refrigerate them from 24-72 hours. Throughout this chill fermentation phase, enzymes methodically convert starches into sugars, yielding both the flavor and the attractive crust browning.
Delicate Handling
Preparing for pizza creation, the dough should be withdrawn from refrigeration 1-2 hours ahead of baking to warm up. Being gentle with the dough preserves the bubbles of gas that have formed. Instead of rolling which deflates these bubbles, use the tips of your fingers to press and stretch the dough out.
Concluding with Heat
While our pizza ovens soar to 850°F (454°C), standard home ovens usually have a maximum of 550°F (288°C). As a workaround, employ a preheated pizza stone or steel for a minimum of one hour, simulating the intense base heat needed to achieve a crisp crust and a light texture inside.
Perfecting pizza dough is a path of ongoing discovery. Each attempt is a learning opportunity regarding the craft. We suggest recording observations, tweaking the variables, and ascertaining the best method suited for the conditions of your kitchen.
For a hands-on experience of our dough fabrication, consider participating in our monthly pizza workshops where Chef Luca elucidates these methods in greater detail. Keep an eye on our events schedule for the upcoming sessions!