Here at EchoIngvale, the cornerstone of outstanding pizza is the dough itself. With a history of refinement spanning over 30 years, we're thrilled to offer insights into our craft. Although we cannot disclose our proprietary recipe, we can provide essential tips to help you craft bakery-level pizza dough in your own kitchen.
Choosing the Right Flour
The bedrock of your pizza dough is premium flour. Our go-to is 00 flour, an ultra-fine Italian variety with a protein content typically at 12%. It strikes a balance between toughness and suppleness. In the absence of 00 flour, a good pivot would be bread flour, although expect a subtly altered consistency.
The Significance of Water Temperature and Moisture Content
The dough's fermentation and development are influenced by the water's temperature. Opt for cooler water at approximately 45°F (7°C) for slow-fermenting dough that manifests richer taste. Warmer water, about 85°F (29°C), accelerates the fermentation. Aim for a hydration level, the water-to-flour ratio, between 60-70%, which is suitable for conventional home ovens.
Minimal Yeast for a Lengthier Fermentation
For a more aromatic dough, cut back on yeast and extend the fermentation period. We utilize just 0.2% fresh yeast based on our flour's weight, letting the dough ferment over 24-48 hours, which cultivates a complex taste profile and yields a more digestible dough.
The Consequential Role of Salt
Salt is pivotal, not only bringing flavor to the dough but also fortifying the gluten structure and managing fermentation. Incorporate fine sea salt at a quantity of 2.5-3% relative to your flour. Introduce it once the flour begins to amalgamate with the water, preventing it from making direct contact with the yeast.
Mastering the Process of Fermentation
Subsequent to mixing, let your dough undergo an initial bulk fermentation at a normal room temperature for two hours, then split it into individual portions. Secure these portions in lidded containers and store them in the refrigerator for 1-3 days. During this phase, known as cold fermentation, enzymes naturally convert starches into sugars, enhancing both the taste and the distinctive caramelization of our crusts.
Attentive Dough Handling
When ready to bake, let the dough sit out for 1-2 hours for it to reach room temperature. Treat the dough with tender care to maintain the air-filled bubbles. Use your fingers instead of a rolling pin to shape and stretch it, safeguarding those integral bubbles.
Heat: The Finishing Touch
While our pizza ovens soar to 850°F (454°C), household ovens generally peak at around 550°F (288°C). To account for this, use a preheated pizza stone or steel for a solid hour, granting that searing heat necessary for a crunchy crust and a fluffy rise.
Mastery of pizza dough is an ongoing exploration. Every attempt offers new insights into the making process. We encourage you to jot down observations, tweak variables, and uncover optimal practices for your home baking environment.
For a first-hand look at our dough crafting methods, consider attending one of our monthly pizza workshops where Chef Julien delves into these techniques more thoroughly. Refer to our event schedule for the nearest session!