Here at ThatchField, it's our belief that extraordinary pizza begins with the dough. With over 30 years dedicated to refining our dough recipe, we're thrilled to divulge a few of our well-kept tips. While the exact recipe remains our little secret, follow these guidelines to produce a pizzeria-caliber pizza dough in your own kitchen.
The Significance of Flour
The secret to excellent pizza dough lies in the use of premium flour. 00 flour, the Italian variety known for its fine grind and moderate protein level of roughly 12%, is our top recommendation. It strikes a delicate balance between elasticity and softness—essential for the perfect dough. If 00 flour is nowhere to be found, opting for bread flour can work, but anticipate a subtle change in texture.
Hydration and Water Temperature
The dough development and the speed of fermentation hinge on the water's temperature. Utilize chilly water at approximately 45°F (7°C) for a slower fermentation that enhances flavor, or warm water nearing 85°F (29°C) for faster fermentation. The ideal hydration, which is the water to flour ratio, should sit between 60% and 70% for typical home ovens.
Less Yeast, More Time
To cultivate a rich-tasting dough, minimize yeast and increase fermentation time. Our formula incorporates a mere 0.2% of fresh yeast in relation to the flour, and we let it ferment over a span of 24-48 hours. This patience allows for a more complex flavor profile and results in a dough that's more digestible.
Salt's Role Beyond Taste
Salt serves a greater purpose than merely seasoning the dough—it bolsters the gluten framework and moderates fermentation. The ideal amount is 2.5-3% of your flour's weight. Introduce it as the water and flour begin to mix, making sure it doesn't come in direct contact with the yeast.
Fermentation as an Art
Post-mixing, the dough should undergo a bulk fermentation at room temperature for 2 hours, then divided into individual portions for balls. Put these in sealed containers and place in the refrigerator for a period ranging from 24 up to 72 hours. This extended cold fermentation period allows enzymes to transform starches into sugars, providing a depth of flavor and the dough's attractive browning characteristic.
Gentle Handling
When you're ready to bake, take the dough out of the fridge 1–2 hours beforehand. To maintain the carbon dioxide bubbles formed during fermentation, handle the dough with care. Rather than rolling, use your fingertips to gently press and stretch it.
Heat: The Finishing Element
Our wood-fired ovens soar to 850°F (454°C), but most household ovens peak at about 550°F (288°C). Make up for this difference by preheating a pizza stone or steel for a minimum of one hour before baking for that crisp shell and fluffy middle.
Perfecting the craft of pizza dough involves ongoing learning. Each attempt can teach you more about the process. We suggest taking notes, tweaking variables, and finding what yields the best results in your cooking space.
To witness our dough crafting firsthand, attend one of our monthly pizza workshops where Chef Alessandro showcases these techniques. For upcoming sessions, take a look at our event schedule!