At CedarStonepk, we're convinced that the key to unforgettable pizza lies in the quality of the dough. With over thirty years of refining our method, we're thrilled to divulge some insider tips. While our exact blend remains a trade secret, these fundamental strategies will empower you to craft pizzeria-level pizza dough in your own kitchen.
Importance of Flour Selection
The cornerstone of superb pizza dough is premium flour. We advocate for the use of 00 flour, a finely ground Italian variety with a moderate protein level (about 12%). This ensures a sublime equilibrium between structure and softness. In absence of 00 flour, bread flour stands as an acceptable alternative, albeit with a distinctive texture.
Water Temperature and Dough Hydration
Water's temperature is crucial for the timing of fermentation and the dough's maturation. Opt for cold water around 45°F (7°C) to foster slow fermentation, enhancing the taste, or lukewarm water around 85°F (29°C) for a faster ferment. Aim for a dough hydration—water to flour ratio—of 60-70% suitable for most domestic ovens.
Yeast Usage and Fermentation Duration
A vital trick to a flavorful dough is minimal yeast usage and extended fermentation periods. Our practice involves merely 0.2% fresh yeast in proportion to flour for doughs that ferment over 24-48 hours. This prolonged duration promotes the development of intricate flavors and results in a digestible dough.
Salt's Role Beyond Taste
Salt does not only enhance the taste—it bolsters gluten structure and tempers fermentation. We suggest using fine sea salt at a rate of 2.5-3% of your flour mass. Introduce it once your flour and water have begun to integrate, avoiding any immediate yeast contact.
The Craft of Fermentation
Subsequent to blending, let your dough undergo an initial bulk fermentation at room temperature for a couple of hours, then portion it into individual balls. Encase these in lidded vessels and refrigerate for 24-72 hours. The cold fermentation phase is transformative—enzymes decompose starches into sugars, enriching the flavor and contributing to the crust's attractive golden hue.
Gentle Dough Handling
Upon preparing to bake, extract your dough from the cold storage 1-2 hours beforehand to reach room temperature. Tactful handling is key to maintain the formed gas pockets. Press and stretch the dough with your fingertips instead of rolling it out, which would deflate those vital air bubbles.
Final Element: Intense Heat
Although our wood-fired ovens attain the impressive 850°F (454°C), home ovens generally peak at about 550°F (288°C). Compensate by utilizing a well-heated pizza stone or steel for at least an hour in advance. This will replicate the intense base heat required to produce a crisp shell and a fluffy interior.
Mastering the art of pizza dough is a continuous learning experience. Each attempt is a lesson, and we urge you to document adjustments and explore what yields the best results in your home's cooking space.
For a live demonstration of our dough crafting process, attend one of our monthly pizza workshops where Chef Luigi illustrates these techniques. For upcoming dates, glance at our events calendar!