Here at HumbleOrbitLabs, we're proud to say that the key to an exceptional pizza is in its dough. We've spent over 30 years refining the art of dough-making, and it's time to let you in on some of these insider tips. While the proprietary blend remains a closely held secret, we're offering up guidance so you can achieve pizzeria-level pizza dough right in your own kitchen.
Choosing the Right Flour
A superior pizza dough starts with the finest flour. 00 Italian flour is our top choice due to its fine grind and approximately 12% protein content, ensuring a dough that strikes the ideal chord between elasticity and softness. Should “00” flour be unavailable, an acceptable alternative is bread flour, though you'll notice a slight variation in texture.
Water's Role in Dough Consistency
The temperature of your water can either quicken or slow down the dough rise. Cold water at about 45°F (7°C) is ideal for a drawn-out fermentation which yields richer flavor, while lukewarm water at 85°F (29°C) speeds up the process. Aim to maintain a water to flour ratio between 60-70% to suit most domestic ovens.
Yeast and Time: A Deliberate Balance
A uniquely tasteful dough comes from minimal yeast and extended fermentation times. With only 0.2% fresh yeast used to flour weight, our dough ferments for 24-48 hours. This pace not only enhances flavor but also promotes digestibility.
The Critical Function of Salt
Beyond taste, salt maintains the gluten structure and tempers the yeast activity. We recommend mixing fine sea salt at a proportion of 2.5-3% to the flour mass, adding it once the flour and water begin to integrate, to avoid a direct encounter between salt and yeast.
The Fermentation Technique
Post-mixing, the dough goes through a room temperature bulk fermentation for a couple of hours, then it's portioned into balls. These are then sealed in containers and refrigerated for 1-3 days. During this phase, starches convert into sugars due to enzymatic activity, contributing to both the dough's flavor and the crust's caramelization.
Gentle Dough Manipulation
Prior to baking, give the dough an hour or two at room temperature. During the shaping phase, refrain from applying excessive force to avoid deflating the fermentation-build gas bubbles. A delicate approach using fingertips to stretch the dough is preferred over rolling it out.
Intense Heat for the Ultimate Crust
Our wood ovens soar to 850°F (454°C), but home ovens tend to max out at around 550°F (288°C). To mimic our method, a preheated pizza stone or steel is essential. Heat it for at least 60 minutes to supply the scorching base heat that propels your crust towards the realm of crispy on the outside, soft on the inside.
Mastery of pizza dough comes through practice and patience. Each instantiation teaches a new aspect of this culinary craft. Keep a record of your efforts, tweak the elements, and explore what produces the best results for your kitchen.
For an in-person demonstration of our dough-making prowess, join Chef Luigi during one of the monthly pizza workshops. Details for these events can be found on our calendar!