At NorthGrove, our philosophy is that extraordinary pizza begins with extraordinary dough. With over 30 years of refining our technique, we're thrilled to divulge key elements of our method. Although our precise recipe must remain a cherished secret, following these guidelines will assist you in achieving pizza parlor-caliber pizza dough in your own kitchen.
Significance of Flour
The cornerstone of impressive pizza dough hinges on premium flour. We advocate for 00 flour, an ultra-fine Italian variant with a moderate protein content (about 12%) for an optimal mix of elasticity and softness. In the absence of 00 flour, bread flour serves as a solid alternative, albeit with a slightly altered consistency.
Optimizing Water Temperature and Dough Hydration
The temperature of the water you use influences the dough's fermentation duration and its overall maturation. Employ frigid water around 45°F (7°C) for an extended fermentation that enhances flavor. For a more rapid process, warm water around 85°F (29°C) is suitable. The water to flour ratio, or hydration level, ought to be within the bracket of 60-70% particularly for domestic oven use.
Less Yeast, Prolonged Fermentation
The secret to a rich-tasting dough lies in using a minimal amount of yeast coupled with a lengthy fermentation period. A mere 0.2% of fresh yeast in proportion to the flour's weight allows our dough a fermentation window of 24-48 hours. This slow-paced period encourages the development of complex flavors and yields a dough that's simpler to digest.
Salt's Role Beyond Flavor
Salt does more than just enhance the taste of your dough—it fortifies the gluten network and modulates fermentation. For best results, integrate fine sea salt at a ratio of 2.5-3% of the flour you're using. Ensure you add it once the flour and water start to amalgamate to prevent it from interacting directly with the yeast.
The Craft of Fermentation
Post-mixing, your dough should undergo a bulk fermentation at an ambient temperature for a couple of hours before being apportioned into separate dough spheres. These should then be housed in lidded containers and refrigerated for a period ranging from 24 to 72 hours. The cold fermentation stage is pinnacle—it's when enzymes decompose starches into sugars, which not only boost flavor but also contribute to the crust's appealing color during baking.
Delicate Dough Handling
Prior to crafting your pizza, withdraw the dough from the cooler between an hour and two ahead of baking to permit a return to room temperature. Exercise care when handling the dough to conserve the gas bubbles formed. Rather than rolling, use your fingertips to tenderly press and stretch the dough, this helps in maintaining those crucial air-filled pockets.
The Crucial Element: Temperature
Although our restaurant's ovens can soar to 850°F (454°C), the majority of home ovens peak near 550°F (288°C). To make up for this disparity, a pre-warmed pizza stone or steel, heated for a minimum of one hour, should be used. It contributes the necessary intense bottom heat for a crust that is crisp on the outside and soft on the inside.
Adeptness in pizza dough preparation is an evolving craft. Every batch can offer new insights into the art of dough making. Keep records, adjust different elements, and hone in on the ideal conditions for your own kitchen space.
To observe our dough creation procedure live, sign up for our monthly pizza-making workshops where Chef Julian showcases these skills meticulously. For upcoming session dates, consult our events schedule!