Here at EmberGlowHaven, we're committed to the notion that extraordinary pizza is built on extraordinary dough. With over thirty years refining our method, we're thrilled to divulge a few of our cherished tricks. We hold back on sharing our proprietary blend (certain traditions are best kept secret), yet the tips we provide should set you on the path to achieving professional-grade pizza dough in your own kitchen.
Choosing the Right Flour
The cornerstone of impeccable pizza dough lies in the use of premium flour. 00 flour, a finely milled Italian variety with a protein content of approximately 12%, is our go-to for its perfect equilibrium of robustness and suppleness. Should 00 flour remain elusive, substituting with bread flour can work, but it might slightly alter the texture.
Optimizing Water Temperature and Moisture
The warmth of your water is critical for influencing fermentation duration and dough maturation. Utilize chilly water around 45°F (7°C) for a prolonged fermentation that enhances flavor, or lukewarm water approximately 85°F (29°C) for a hastened process. Aim for a hydration level – the water-to-flour ratio – of about 60-70% to suit most typical ovens.
Fermentation: The Slower the Better
One of the most crucial components of a savory dough is limiting yeast and extending fermentation. A mere 0.2% of fresh yeast to the weight of the flour allows for a fermentation period of 24-48 hours. This unhurried fermentation fosters complex flavor profiles and a dough that is more digestible.
Salt's Role Beyond Taste
The role of salt transcends flavoring; it reinforces the gluten infrastructure and moderates fermentation. We suggest using fine sea salt at a measure of 2.5-3% relative to your flour weight, introducing it once your flour and water begin to merge so as to avoid immediate yeast contact.
Fermentation: The Artful Process
Post-mixing, let your dough undergo an initial, room temperature bulk fermentation for two hours, then separate it into portions for individual balls. Enclose these in lidded containers and refrigerate for a span of 24-72 hours. During this period of cold fermentation, flavors enrich and starches convert to sugars, which are the key to that caramelized crust our slices are renowned for.
Gentle Handling
When you're ready to bake, take the dough out of the fridge 1-2 hours in advance to bring it to room temperature. Treat it with a light touch to maintain the gas bubbles that formed. Rather than rolling, use your fingertips to gently press and expand the dough, preserving the coveted airiness.
Concluding with Intense Heat
A fierce heat is pivotal for the final outcome; our wood-fired ovens reach up to 850°F (454°C), but a standard home oven usually doesn't surpass 550°F (288°C). Use a pre-heated pizza stone or steel for a minimum of one hour to recreate that robust bottom heat and secure a crust with crunch and a pillowy core.
Honing the art of pizza dough is an ongoing exploration. Each preparation session is an opportunity to uncover more about the craft. Record your findings, tinker with different variables, and discern what yields the best results in your distinctive cooking space.
To witness our dough-preparation spectacle firsthand, take part in our monthly pizza-making workshops where Chef Luca provides an in-depth showcase of these methodologies. For forthcoming sessions, consult our events schedule!