At EvenQuarter, we're dedicated to the belief that extraordinary pizza begins with extraordinary dough. With over 30 years spent refining our mixture, we're thrilled to divulge a few of our tips. Our exact recipe is kept under wraps to preserve our traditions, but these guidelines will aid you in making a pizza dough of restaurant-caliber at your dwelling.
The Importance of Flour
The cornerstone of exceptional pizza dough is the use of premium flour. We suggest 00 flour, known for its fine texture and suitable protein content, which falls around 12%. This strikes a harmonious blend of suppleness and firmness. If 00 flour eludes you, a descent alternate would be bread flour, though it may vary in consistence.
Optimal Water Temperatures and Dough Hydration
Your water's temperature is pivotal in the yeast fermentation speed and the dough's evolution. Aiming for a slow ferment and enhanced taste? Opt for cooler water at about 45°F (7°C). For a more rapid fermentation, water at a warmer 85°F (29°C) is the go-to. Maintaining the dough's hydration between 60-70% is ideal for conventional ovens at home.
Yeast Use and Fermentation
To achieve a richly flavored dough, the key is in economizing on yeast and extending the fermentation period. For a dough that ferments over 24-48 hours, we employ a mere 0.2% of fresh yeast relative to the flour's weight. This duration allows flavors to mature singularly, resulting in a dough that’s also more readily digestible.
Salt's Multifaceted Role
Salt does far more than impart flavor—it fortifies the gluten matrix and tempers fermentation. Our preference leans to fine sea salt, around 2.5-3% of your flour's weight. Introduce it once the flour and water begin amalgamating to evade any direct contact with the yeast.
Fermentation: A Delicate Process
Upon mixing, let your dough undergo an initial fermentation at ambient temperature for 2 hours, then apportion it into individual portions. Enshroud these portions in lidded vessels and refrigerate them for 24-72 hours. It's during this prolonged refrigeration that enzymes convert starches into sugars, enhancing flavor and achieving the crust’s appealing browning.
Gentle Handling Tactics
Prior to crafting your pizza, remove the dough from chilling 1-2 hours ahead of baking. When prepping, be delicate to retain the developed gaseous pockets. Refrain from rolling, and instead, use your fingers to delicately press and stretch the dough, conserving those airy inclusions.
Applying the Final Element: Heat
Although we utilize wood-fired ovens that climb to an impressive 850°F (454°C), you'll likely work with a home oven topping out around 550°F (288°C). Counterbalance this by using a preheated pizza stone or steel, heated intensely for at least an hour, ensuring that potent bottom heat necessary for a crust with crispness and volume.
The pursuit of perfecting pizza dough is an evolving art. Every batch is a lesson in itself. We urge you to keep a record, adjust as needed, and unlock the secrets to suit your home's setting.
For those keen to witness our dough crafting firsthand, consider attending our monthly pizza workshops where Chef Julien offers a deep dive into these techniques. Be sure to view our events calendar for the upcoming sessions!