Here at MarshLanes Pizzeria, our philosophy is that top-tier pizza is a result of top-tier dough. Having refined our recipe over thirty years, we're thrilled to disclose some insider tips. While our precise mixture is ours to keep, these guidelines will empower you to emulate pizzeria-grade pizza dough in your own kitchen.
Choosing the Right Flour
The cornerstone of any excellent pizza dough is premium flour. 00 flour is our top choice—a powdery Italian variety that's rich in protein, about 12%, ensuring a dough that's both robust and soft. Should 00 flour be unattainable, a decent second option is bread flour, albeit with a different feel.
Optimal Water Heat and Dough Moisture
Water's warmth is crucial; it dictates the dough's rising time and texture. Chillier water around 45°F (7°C) is ideal for a slow rise that enhances taste, while warmer water near 85°F (29°C) will quicken the process. Aim for a water-to-flour hydration rate of 60-70% for optimal results in domestic ovens.
Yeast Usage and Fermentation Duration
For richly flavored dough, a minute amount of yeast is key, coupled with extended fermentation. Only 0.2% fresh yeast related to the flour's mass is what we use for 24-48 hour fermentation periods. This prolonged duration cultivates a complex flavor profile and promotes easier digestion.
Salt's Structural Importance
Salt does more than enhance taste—it fortifies the gluten framework and moderates yeast activity. Fine sea salt is preferred, at a rate of 2.5-3% relative to the flour weight. Introduce salt while the flour and water are mixing to keep it from deactivating the yeast.
The Craft of Fermentation
Once mixed, let your dough rise in bulk at room temperature for two hours, then divide and shape into balls. Store them in sealed containers and refrigerate for one to three days. This period of cold fermentation is crucial, turning starches to sugars, and adds depth to the flavor and color of our crusts.
Gentle Dough Handling
When you're ready to bake, take the dough out of the fridge one to two hours beforehand. To preserve the hard-earned air bubbles, touch the dough lightly, pressing and stretching it with your fingers, avoiding rolling, which would collapse those bubbles.
Heat: The Essence of Transformation
Our wood-burning ovens soar to 850°F (454°C), but a home oven typically peaks at 550°F (288°C). To overcome this, preheat a pizza stone or steel for at least 60 minutes. This mimics the fierce base heat necessary to produce that desired crispy exterior and fluffy interior.
Perfecting pizza dough is a continuous learning experience. With each preparation, the craft is honed. Take notes, tweak the factors, and embrace the journey of finding what's perfect for your kitchen's conditions.
Interested in witnessing our dough creation process first-hand? Attend one of our monthly pizza-making classes where Chef Luca demonstrates these strategies thoroughly. For future dates, peek at our schedule of events!