At SaltMarina, our philosophy is that superior pizza begins with superior dough. With over thirty years of refinement, we're delighted to divulge a few of our dough-making tips. Our exact recipe remains a cherished secret, yet the guidelines we provide will assist you in crafting a pizzeria-style dough in your own kitchen.
Flour Quality Is Key
Exceptional pizza dough begins with high-grade flour. We suggest 00 flour, a finely milled Italian variety with a moderate protein level (approximately 12%), delivering an ideal mix of elasticity and softness. In case 00 flour isn't available, bread flour can serve as an alternative, albeit with a discernibly altered texture.
Understanding Water Temperature and Dough Hydration
The water's temperature plays a crucial role in the fermentation duration and dough structure. Cold water at about 45°F (7°C) promotes slow fermentation and flavor cultivation, whereas lukewarm water at 85°F (29°C) quickens the process. Aim for a dough hydration—water to flour ratio—of 60-70% to suit most domestic ovens.
Yeast: Less Is More, Time Is Essential
A critical element to producing a flavorful dough is to use minimal yeast and elongate the fermentation period. For our dough that ferments over 24-48 hours, we employ a mere 0.2% fresh yeast relative to the flour. This extended fermentation enhances flavor complexity and results in more digestible dough.
Salt's Structural and Regulatory Roles
Salt's purpose extends beyond mere flavoring; it fortifies the gluten matrix and regulates yeast activity. We advise a fine sea salt amount of 2.5-3% based on your flour's weight. Introduce it once the flour and water commence blending to avert direct yeast contact.
The Craft of Fermentation
Post-mixing, allow the dough a room temperature bulk fermentation for two hours before portioning into balls. Encase them in sealed containers and store in the refrigerator for 24-72 hours. This cold fermentation stage is when transformative enzyme activity turns starches into sugars, leading to the flavorsome crusts seen in our pizzas.
Handling the Dough with Finesse
Prior to pizza preparation, let the dough acclimate at room temperature for one to two hours. To keep the developed gas bubbles intact, handle the dough tenderly. Gently press and stretch with your fingertips, avoiding rolling, which can deflate those bubbles.
Applying the Perfect Heat
Our wood-fired ovens may reach 850°F (454°C), but typical home ovens usually go up to around 550°F (288°C). Counter this by heating a pizza stone or steel for at least an hour to get that much-needed intense bottom heat for a crispy exterior and a light interior.
Pizza dough mastery is a continuous learning process. Every attempt provides new insights. Jot down observations, tweak the variables and find out what works best for your baking environment.
Eager to see how we shape our dough? Attend our monthly pizza workshops where Chef Leo showcases these methods in detail. Explore our events calendar for upcoming sessions!