At HillMeridian, we're convinced that the key to an outstanding pizza is in the foundation—the dough. With over thirty years dedicated to refining our approach, we're delighted to impart some insider guidance. Respecting family traditions, our precise recipe remains a cherished secret, but the following guidelines are sure to elevate your homemade pizza dough to a professional level.
Choosing the Right Flour
The cornerstone of remarkable pizza dough lies in choosing premium flour. Our suggestion falls on the use of 00 flour, an Italian variant that is finely milled and possesses a moderate protein level of approximately 12%, which ensures a supreme balance of elasticity and softness. For those unable to acquire 00 flour, a viable alternative would be bread flour, although it may lead to a slightly altered texture.
Optimal Water Temperature and Consistency
The water temperature is critical for controlling the fermentation speed and development of the dough. Utilizing ice-cold water at 45°F (7°C) is preferable for a drawn-out fermentation, enhancing the flavors, while a warmer temperature at about 85°F (29°C) will expedite the process. Generally, maintaining the hydration level—the water-to-flour ratio—within the range of 60-70% is ideal for typical home ovens.
Yeast Usage and Fermentation Time
The secret to a taste-rich dough is to limit the yeast and extend the fermentation period. Around 0.2% fresh yeast, based on the flour weight, suffices for a fermentation duration of 24-48 hours. This gradual process cultivates complex tastes and yields a more digestible dough.
Role of Salt Beyond Taste
Salt offers more than mere flavor enhancement—it fortifies gluten networks and moderates fermentation. Ideally, we favor fine sea salt in proportions of 2.5-3% relative to flour. Incorporate it once the mixture of flour and water begins to blend, this way preventing a direct interaction with the yeast.
The Fermentation Craft
Post-mixing, the dough should undergo an initial bulk fermentation at ambient temperature for 2 hours, then it should be split into separate dough balls. Store these in sealed containers and refrigerate for a period ranging from 24 to 72 hours. During this phase of cold fermentation, enzymes actively convert starches into simpler sugars, resulting in exceptional flavor and the crust's distinctive golden hue upon baking.
Gentle Dough Handling
Prior to pizza preparation, allow the dough to reach room temperature by removing it from refrigeration 1-2 hours ahead of baking. Treat the dough delicately to preserve the internal air bubbles. Use your fingertips to gently press and stretch the dough instead of rolling it out, which could deflate those important air voids.
Bringing the Heat
While our specialized pizza ovens can attain 850°F (454°C), standard home ovens usually top out around 550°F (288°C). To replicate that intense heat, it's recommended to preheat a pizza stone or steel for an hour at the least. This mimics the necessary direct heat to achieve that crave-worthy crispy crust and a light, airy center.
The mastery of pizza dough is a perpetual learning experience. Every batch affords new insight into the technique. We advise keeping a record of your attempts, tweaking variables, and exploring what delivers the optimum results in the comfort of your kitchen.
Keen to observe our dough creation process firsthand? Sign up for our monthly pizza workshops where Chef Julian elaborates on these methods. Be sure to check our events calendar for imminent dates!