Here at CitrusGrove, we're under the impression that making an extraordinary pizza is rooted in using extraordinary dough. With over thirty years refining our recipe, we're thrilled to impart a few insights. Our exact recipe remains a closely guarded treasure, though we can offer guidance to produce pizzeria-grade dough inside your own kitchen.
Choosing the Right Flour
Quality flour is the cornerstone of top-notch pizza dough. 00 flour is our recommendation, an Italian milled flour with a medium protein concentration (about 12%), achieving an ideal equilibrium of pliancy and firmness. Should 00 flour elude you, opting for bread flour can work as well, even though the outcome will differ marginally in texture.
Water's Temperature and Dough Hydration
Water's warmth is a determinant for the dough's fermentation period and its overall development. For extended fermentation, which accrues superior flavor, cold water near 45°F (7°C) is best. If speedier fermentation is desired, warmer water around 85°F (29°C) will hasten the process. Aim for a hydration range of 60-70% to suit most domestic ovens.
Yeast: Less is More
To enhance your dough's taste, miniscule amounts of yeast and an extended fermentation period are key. A small proportion of 0.2% fresh yeast relative to the flour you use, fermenting for a span of 24-48 hours, enables a more complex taste profile and results in a dough that's easier on the stomach.
Salt’s Dual Role
Salt is crucial not merely for taste; it fortifies the gluten network and moderates fermentation. A fine sea salt usage, equating to 2.5-3% of your flour's weight, is advisable. Introduce it when your flour and water begin to amalgamate, thus averting a direct encounter with the yeast.
The Fermentation Process
Once mixed, let your dough undergo an initial bulk fermentation at room temperature for a couple of hours, and then proceed to segregate it into distinct dough portions. Stow these in sealed containers and refrigerate anywhere from 24 to 72 hours. During this chilled fermentation, enzymes convert starches into sugars, crafting the notable flavors and the crust's aesthetically pleasing browning.
Gentle Treatment
Proceed to ready your pizza by withdrawing the dough from refrigeration 1-2 hours beforehand, permitting it to come to room temperature. Delicately handle the dough to keep the gas bubbles intact. Rather than rolling, employ your fingertips to press and stretch the dough, conserving the air pockets you've cultivated.
Optimal Heating
Unlike our high-temperature wood-fired ovens, which soar to 850°F (454°C), common household ovens have a maximum temperature around 550°F (288°C). To reconcile this, utilize a pizza stone or steel that's been preheated for at least an hour, ensuring that much-needed intense heat from below, fundamental for a crispy shell and a light, puffing heart.
The art of pizza dough mastery is an evolving experience. Each preparation is an opportunity to learn more about the art form. We advocate notetaking, tweaking variables, and experimenting to pinpoint the ideal methods for your cooking space.
Should you be interested in witnessing the craft of our dough creation firsthand, attend one of our monthly pizza-making classes, where Chef Julian delineates these techniques with more depth. Peruse our events calendar for upcoming sessions!