Here at GreenLeafSalad, our philosophy is that extraordinary pizza is built on the foundation of outstanding dough. With over 30 years dedicated to refining our method, we're thrilled to impart a few of our coveted techniques. While our complete formula remains a closely-held secret, the following key points will aid you in achieving an elite level pizza dough in your own kitchen.
Flour Quality Counts
A crucial component of superb pizza dough is the use of premium flour. 00 flour, an ultra-fine Italian variety with mid-range protein content (typical of about 12%), is our flour of choice as it strikes a balance between chewiness and delicacy. Substitute with bread flour if 00 flour is unavailable, though this may alter the final texture.
Watch Your Water
Water's temperature plays a significant role in the fermentation duration and the behavior of the dough. Utilize chilly water approximately 45°F (7°C) for a lengthier, flavor-enhancing fermentation process, and lukewarm water around 85°F (29°C) for expedited fermentation. Aim for a hydration ratio—water to flour—of 60-70%, especially for home kitchen ovens.
The Yeast Equation
A low yeast quantity and ample fermentation time are critical to a tasty dough. Using just 0.2% of fresh yeast in proportion to the flour and fermenting the mixture for 24-48 hours fosters a full-flavored dough that's more digestible.
Salt's Structural Role
Adding just the right amount of fine sea salt, about 2.5-3% related to the flour weight, is essential not only for taste but also to support gluten development and fermentation regulation. Introduce the salt after beginning to mix the water and flour to avoid direct yeast contact.
Fermentation Artistry
Post-mixing, let your dough go through a bulk fermentation at room temperature for a couple of hours, then portion it into balls. Encase these in lidded containers and refrigerate for 24-72 hours. In this stage, cold fermentation works its magic by changing starches into sugars which lends the crust both its flavor and appetizing coloration.
Gentle Handling
Take out your dough from the fridge 1-2 hours ahead of baking to let it reach room temperature. Manage the dough with care to maintain the developed air bubbles intact. Preferably, stretch and press the dough using your fingers instead of rolling it, which might deflate those essential pockets of air.
Crucial Heat
Although we reach blistering temperatures of 850°F (454°C) in our wood-fired ovens, typical home ovens top off at about 550°F (288°C). Bridge this gap by preheating a pizza stone or steel for a minimum of one hour, offering that powerful base heat necessary for a crisp crust with a light interior.
Honing your pizza dough is an ongoing adventure, with each attempt offering new insights. Keep a record of your experiments, tweaking variables to pinpoint what optimizes the outcome in the context of your specific kitchen.
Interested in witnessing our dough crafting firsthand? Drop in at one of our monthly pizza-making classes where Chef Alex demonstrates these methods in great detail. For upcoming sessions, refer to our event schedule!