Here at OpenFieldBay, we hold the conviction that extraordinary pizza is built on the foundation of superb dough. With over thirty years spent refining our method, we are thrilled to unveil a few of our doughcraft secrets. While we must keep our precise composition confidential (some recipes are meant to be cherished!), these guidelines will aid you in crafting pizzeria-grade pizza dough within your own residence.
Choosing the Right Flour
The cornerstone of superior pizza dough is the utilization of premium flour. 00 flour, an Italian variety milled to a fine consistency with a moderate protein content of approximately 12%, is our suggestion. This yields an ideal mix of elasticity and softness. Should 00 flour be beyond reach, a viable alternative is bread flour, although it will result in a change in texture.
Water's Temperature and Its Role in Hydration
The water’s temperature is instrumental in determining the fermentation duration and the evolution of the dough. For a prolonged fermentation that enhances taste, opt for cold water at about 45°F (7°C). Conversely, for an expedited fermentation period, lukewarm water at roughly 85°F (29°C) is recommended. Aim for a hydration level—proportion of water to flour—of 60-70% for optimization in typical household ovens.
Yeast Quantity and Fermentation Duration
A critical aspect of flavorful dough is the sparing use of yeast combined with extended fermentation times. We use a mere 0.2% of fresh yeast compared to the weight of the flour for doughs that ferment over a span of 24-48 hours. This gradual fermentation permits the development of rich flavors while yielding a dough that’s gentler on digestion.
Salt’s Role Extends Beyond Taste
Salt is integral for more than just taste—it reinforces the gluten matrix and regulates fermentation. Fine sea salt is what we recommend, at a ratio of 2.5-3% to the weight of your flour. Introduce it after the flour and water have begun to merge, to avoid direct yeast contact, which can be detrimental.
The Craft of Fermentation
Post-mixing, your dough should undergo an initial fermentation at ambient temperature for two hours, followed by its division into separate portions. Place these portions in lidded containers and store in the refrigerator for 24-72 hours. During this cold fermentation stage, enzymes decompose starches into simpler sugars, yielding both a depth of flavor and the characteristic crust browning witnessed in our pizzas.
Gentle Dough Handling
When it’s time to prepare your pizzas, take the dough out of the refrigerator roughly 1-2 hours before baking to bring it back to temperature. When handling the dough, do so with a light touch to maintain the built-up air pockets. Preferably use your fingers to press and spread the dough, rather than rolling it out, which might deflate these essential bubbles.
Heat: The Quintessential Finish
While our pizzas are baked in wood-fired ovens that rocket to 850°F (454°C), standard home ovens typically peak at around 550°F (288°C). To bridge this gap, preheat a pizza stone or steel for a solid hour to mimic the intense floor heat necessary for a crisp bottom crust and a light, airy interior.
The pursuit of mastering pizza dough is a continuous learning process. Each attempt can teach you something about the intricacies involved. We urge you to jot down notes, tweak settings, and experiment to find what works best in your kitchen's conditions.
To witness our dough-preparation technique firsthand, we invite you to partake in our monthly pizza-making workshops, where Chef Luigi imparts his knowledge. Refer to our events calendar for forthcoming dates!