At EmberGrove Pizzeria, we're dedicated to the art of making superior pizza that begins with outstanding dough. With over thirty years in perfecting our dough technique, we're delighted to divulge some key elements of our approach. While the precise recipe remains a closely-guarded secret, the following tips will guide you towards making top-tier pizza dough in your own kitchen.
The Significance of Flour
The cornerstone of prime pizza dough is premium flour. 00 flour, known for its fine grind and ideal protein level of about 12%, is our choice for a harmonious blend of elasticity and softness. If 00 flour is not available, replace it with bread flour, which will vary the texture somewhat.
Water's Temperature and Dough's Moisture
The water's warmth is crucial as it influences the dough's rising time and texture. Opt for colder water at 45°F (7°C) to stimulate a prolonged fermentation that yields superior taste, or use water at 85°F (29°C) for a faster rise. The dough's moisture, defined as water to flour ratio, should ideally be in the 60-70% range for optimal results in conventional ovens.
Yeast: Less is More
The secret to a flavorful dough lies in minimal yeast and extended fermentation periods. We use a mere 0.2% fresh yeast in relation to our flour quantity, allowing the dough to ferment for 24-48 hours. This duration is essential for developing intricate flavors and enhancing digestibility.
Salt as a Structural Component
Salt does more than simply flavor your dough—it fortifies the gluten network and modulates the yeast's activity. Our suggestion is to incorporate fine sea salt at a proportion of 2.5-3% of the flour's weight. Introduce it while the flour and water begin to amalgamate, avoiding any direct contact with the yeast.
The Craft of Fermentation
Following blending, give your dough an initial room temperature fermentation for a couple of hours, and then shape it into individual balls. Stow these rounded dough portions in sealed containers and chill them for 24-72 hours. It's this refrigeration phase that produces the enchanting transformation—enzymes convert starch into sugars, which contributes flavor and yields the appealing golden hue in our crusts.
Gentle Dough Handling
When you're ready to bake, take the dough out of refrigeration 1-2 hours in advance to bring it to temperature. Handle the dough with care to maintain the air pockets formed during fermentation. Instead of rolling it out, use your fingertips to stretch and shape the dough, keeping those sought-after gas bubbles intact.
The Ultimate Element: Heat
Our wood-fired ovens attain a fiery 850°F (454°C), but home ovens typically plateau at about 550°F (288°C). To mimic these conditions, preheat a pizza stone or steel for an hour or more, achieving the powerful base heat needed for a perfectly crispy crust with a lofty interior.
Perfecting pizza dough is an evolving process, each batch is an opportunity to learn. Record your observations, tweak the variables, and find the best practice for your kitchen.
For a firsthand look at our dough creation, come to our monthly pizza-making sessions where Chef Alessandro showcases these methods in full detail. For upcoming sessions, please consult our events calendar!