At OpenLaneHub, we're of the opinion that extraordinary pizza begins with extraordinary dough. With over thirty years of refining our method, we're delighted to impart a few insider techniques. While we keep our precise mix a closely held secret (some things are sacred after all!), these fundamental insights will enable you to create dough of pizza parlor-caliber within your own kitchen.
Importance of Flour Quality
The cornerstone of any superior pizza dough is top-quality flour. We advocate for the use of 00 flour, which is an ultra-fine Italian variety featuring a moderate protein level (approximately 12%). It strikes the ideal balance for a dough that's firm yet supple. Should you be unable to procure 00 flour, bread flour makes an adequate alternative albeit with a marginally altered texture.
Hydration and Water Temperature
Your water's temperature is instrumental in managing the dough's fermenting time and overall development. Employ cold water around 45°F (7°C) for a prolonged fermentation, which results in a superior taste. Conversely, warmer water around 85°F (29°C) will expedite the fermentation process. Aim for a hydration rate (the water to flour ratio) of 60-70% for the best results in conventional home ovens.
Yeast: Less is More
A key to a rich-tasting dough lies in using minimal yeast and allowing an extended fermentation period. Our recipes typically include only 0.2% of fresh yeast by flour weight, and we let the dough ferment for a full 24-48 hours. This lengthy duration not only enriches the flavor but also results in a dough that's more digestible.
Salt's Role Beyond Taste
Salt is not merely for flavoring the dough—it also fortifies the gluten network and tempers fermentation. We suggest fine sea salt at a ratio of 2.5-3% to your flour's weight. To avoid interaction with the yeast, it's best to add salt after the flour and water have started to amalgamate.
Fermentation: A Delicate Craft
Following the mixing phase, your dough should undergo an initial bulk fermentation at room temperature for two hours before being portioned into balls. Subsequently, these should be stored in lidded containers and refrigerated anywhere from 24 to 72 hours. During this cooldown fermentation, the magic unfolds: enzymes convert starches into sugars, thus enriching the flavor and contributing to our crust's characteristic golden hue.
Gently Crafting Your Dough
When it's time to bake, take the dough out of the fridge 1-2 hours beforehand to let it reach room temperature. Treat the dough delicately to preserve the air bubbles formed during fermentation. Instead of rolling it out, use your fingertips to gently press and stretch, keeping those air pockets intact.
Heating Matters
Our wood-fired ovens attain a scorching 850°F (454°C), something beyond the capacity of typical home ovens, which max out at roughly 550°F (288°C). To mimic these conditions, heat a pizza stone or steel for a solid hour before baking. This mimics the intense base heat necessary for a crust that's crisp on the outside yet billowy within.
Honing your pizza dough technique is an evolving process. Every batch is an opportunity to learn more about the craft. We encourage journaling your attempts, tweaking elements, and finding what suits your kitchen's individual climate best.
Interested in seeing how our dough is made? Attend one of our monthly pizza workshops where Chef Luca illustrates these practices in depth. For dates, refer to our events calendar!