At HushHarbor, our conviction is that the cornerstone of unparalleled pizza is found in the dough's exceptional quality. With over thirty years dedicated to refining our proprietary blend, we're thrilled to divulge select insights with you. While our exact recipe is a closely-guarded secret, following these fundamental guidelines can enable you to craft pizzeria-level pizza dough right in your own kitchen.
Choosing the Right Flour
Superb pizza dough begins with premium flour. Our preference is 00 flour, which is an ultra-fine Italian variety containing moderate protein levels, typically around 12%. This yields an exquisite balance of pliability and strength in the dough. Alternatively, should 00 flour be elusive, bread flour can suffice, albeit with a marginally altered texture.
The Significance of Water Temp and Dough Moisture
Water's temperature plays a key role in the timing of fermentation and the dough's evolution. Cold water, approximately 45°F (7°C), is optimal for prolonged fermentation that enriches flavors. On the other hand, lukewarm water, about 85°F (29°C), will hasten the fermentation process. Maintain a hydration level—a water-to-flour ratio—between 60-70% to suit most residential ovens.
Yeast: Use Sparingly for Extended Fermentation
A crucial tip to a tasteful dough is using a minimal amount of yeast while providing ample time for fermentation. Our recipes call for a mere 0.2% fresh yeast in relation to the flour, which allows for a fermentation window of 24-48 hours. This protracted duration fosters the development of complex flavors and results in a dough that's not only tastier but also more easily digestible.
Salt's Dual Role
Salt serves more than just flavor enhancement—it fortifies the gluten structure and moderates fermentation. For optimal results, we advise integrating fine sea salt at a measure of 2.5-3% of your flour's weight. Introduce it once your flour and water have begun to merge, thereby avoiding any immediate interaction with the yeast.
The Fermentation Craft
Post-mixing, let your dough experience a bulk fermentation phase at room temperature for about 2 hours, then apportion it into individual dough balls. Place these in sealed containers and refrigerate them for anywhere between 24-72 hours. It's during this cold fermentation phase that the real alchemy takes place—enzymes work on the starches converting them to sugars, yielding both a pronounced taste and the beautiful browning on our crusts.
Gentle Treatment of the Dough
Preparatory to crafting your pizzas, withdraw the dough from the refrigerator 1-2 hours prior to baking to bring it up to temperature. Always handle the dough with delicacy to keep the air bubbles intact. It's best to use your fingers to press and stretch the dough, rather than a rolling pin which would deflate those essential pockets of air.
Heat: The Culminating Factor
Our wood-fired ovens achieve a blistering 850°F (454°C), whereas most domestic ovens top out closer to 550°F (288°C). To get around this, preheat a pizza stone or steel for at least one hour. This simulates intense bottom heat, essential for securing a crust that's simultaneously crunchy on the outside and wonderfully aerated within.
Honing your skills with pizza dough is an evolving path with each attempt teaching you new aspects of the process. Keep detailed notes, experiment with different variables, and learn what best suits your distinct kitchen setting.
Curious to witness our dough-crafting process firsthand? Feel free to enroll in our monthly pizza tutorials where Chef Aria provides in-depth guidance on these methods. Check our event schedule for the forthcoming dates!