Here at QuietMoorland, we're firm believers that the essence of a truly remarkable pizza is its dough. With over thirty years refining our method, we're thrilled to offer a glimpse into our processes. Our exact recipe remains a closely guarded company legacy, but these fundamental techniques will enable you to replicate a pizzeria-grade pizza dough within your own kitchen.
Choose the Right Flour
The backbone of sublime pizza dough lies in first-rate flour. Our preference is for 00 flour, a finely milled variety from Italy with a moderate protein level, roughly 12%, ensuring an optimal mix of strength and softness in the dough. If 00 flour is not available, bread flour can serve as an alternative, although you'll notice a slight variation in texture.
Temperature Control for Water and Hydration Proportions
The dough's temperature dictates the speed of its fermentation and the maturity of its taste. Utilize cold water at 45°F (7°C) for a drawn-out fermentation that enhances the flavor, or warm water near 85°F (29°C) for a more rapid cycle. Aim for a hydration percentage between 60-70% for optimal performance in conventional ovens.
Yeast Usage and Fermentation Duration
To encourage rich, developed flavors in the dough, minimal yeast and extended fermentation are key. For doughs that mature over the course of 24 to 48 hours, we use a mere 0.2% of fresh yeast by flour weight. This languid fermentation nurtures a complex flavor profile while yielding a dough that's more easily digested.
Salt's Dual Purpose
Salt is not only a flavor enhancer for your dough; it also fortifies the gluten network and tempers yeast activity. Incorporate fine sea salt at a ratio of 2.5-3% of your flour weight, ensuring it enters the mixing bowl once the flour and water are partially integrated to prevent the salt from inhibiting the yeast.
Fermentation as an Artform
Post-mixing, leave the dough to rise en masse at room temperature for about two hours, then allocate it into individual portions. Stow these in airtight containers and let them chill in the fridge for one to three days. It's during this cold fermentation that the alchemy transpires: enzymes convert starches to sugars, adding layers of taste while establishing the dough's signature crust hue upon baking.
Gentle Treatment
When you're set to craft a pizza, withdraw the dough from the cooler 1-2 hours prior to cooking to let it acclimatize. Treat the dough delicately, preserving the embedded air pockets. Employ your fingers to nudge and extend the dough instead of rolling it flat, which could deflate the delicate air-filled structure.
An Intense Heat Conclusion
While the robust flames of our wood-fired ovens can attain 850°F (454°C), most residential ovens top out at 550°F (288°C). Counteract this by preheating a pizza stone or steel for a minimum of one hour, delivering a fierce underside heat crucial for a crisp crust combined with a light, airy interior.
The mastery of pizza dough is an evolutionary process. Every attempt is a learning opportunity. Note down your experiences, fine-tune your approach, and unravel the ideal technique for your personal kitchen setting.
For an in-person experience of dough preparation, attend our monthly pizza workshops where Chef Julian elucidates these practices more closely. Check our calendar of events for upcoming sessions!