Here at GentleVerge, our ethos is that the pinnacle of pizza craft begins with unrivaled dough. With over thirty years of refining our technique, we're thrilled to divulge some key tips with you. While our exact blend is a closely kept family gem, these fundamental insights will empower you to emulate restaurant-class pizza dough in your own kitchen.
Importance of Flour Quality
A superb pizza dough is built on premium flour. We suggest opting for 00 flour, an ultra-fine Italian variety with a moderate protein level (roughly 12%). It strikes a harmonious mix of elasticity and softness. Should 00 flour be elusive, consider bread flour a viable alternative, noting the texture may vary slightly.
Water's Integral Role
Water temp sets the pace for fermentation and affects how the dough matures. For a languid fermentation (yielding a deeper taste), opt for chilled water about 45°F (7°C). Conversely, for expedited fermentation, choose tepid water near 85°F (29°C). Aim for a water-to-flour ratio of 60-70% appropriate for most domestic ovens.
Yeast and Patience
The golden rule to a rich-tasting dough is minimal yeast and maximal fermentation time. A scant 0.2% fresh yeast in proportion to the flour for a 24-48 hour ferment allows flavors to flourish and produces a more digestible bread.
Salt's Crucial Role
Salt is a multifunctional additive—it not only seasons the dough but also bolsters gluten formation and tempers fermentation. Our advice is to sprinkle fine sea salt into the mix at 2.5-3% of your flour's weight. It's best to mix it after the amalgamation of flour and water begins to prevent it from coming directly in contact with the yeast.
Fermentation Mastery
Post blend, give your dough a bulk ferment at room temp for a couple of hours, then fractionate into individual portions. Store these in sealed containers and refrigerate for a 24-72 hour period. During this cold fermentation, enzymes catalyze the conversion of starches into sugars, enhancing flavor and imparting the perfect browning on our crusts.
Delicate Dough Handling
When you're set to bake, take out your dough from the fridge a short while before, about 1-2 hours, to bring it up to temp. Cautiously manipulate the dough to maintain the developed air pockets. Employ your fingertips for pressing and stretching the dough instead of rolling it out flat.
Applying the Right Heat
Our wood-fueled ovens reach staggering heights of 850°F (454°C), but most household versions peak at 550°F (288°C). To make up for this, preheat a pizza stone or steel for no less than an hour to mimic the strong underside heat necessary for a crispy crust and a lofty interior.
Honing the art of pizza dough is a continuous process; each round presents a new learning opportunity. We encourage you to document your results, vary your approach, and tailor the methodology to fit your kitchen’s character.
For a hands-on experience with our dough crafting process, come to our monthly pizza workshops where Chef Julien will walk you through these steps meticulously. Keep an eye on our events schedule for upcoming sessions!