Here at PlainHaven Pizzeria, the cornerstone of an amazing pizza lies within the dough. Boasting over 30 years of refinement, we're thrilled to offer a glimpse into our dough crafting techniques. While the true formula remains a proprietary gem, the tenets we're divulging ensure you too can replicate an artisan pizza crust in the confines of your kitchen.
Choice of Flour is Key
A superior pizza dough calls for premium flour. 00 flour, Italy's prized finely milled flour with a 12% protein range, strikes a delicate balance between chewiness and softness. In the absence of 00 flour, bread flour can be used, though your dough's texture will be notably altered.
The Nuances of Water Temperature and Dough Hydration
Fermentation speed and dough quality are influenced by water temperature. Opt for a cool 45°F (7°C) water for a lengthy fermentation that leads to enhanced taste. Warm water at about 85°F (29°C) caters to faster fermentation. Aim for a dough hydration level between 60-70%, especially if using a standard home oven.
Yeast Usage and Time: A Dance of Patience
A savory dough is often achieved with minimal yeast and extended fermentation. Our signature uses a mere 0.2% of fresh yeast by flour weight, coupled with a fermentation period ranging from 24 to 48 hours. Such a protracted timeline breeds a spectrum of rich flavors and a digestible final product.
Salt's Purpose Beyond Taste
Salt serves not only to season but to strengthen your dough's gluten network and regulate fermentation. We suggest a fine sea salt at a ratio of 2.5-3% to your flour weight, introducing it once the flour and water begin to integrate, thus protecting the yeast from direct contact with the salt.
Fermentation: The Craft
Post mixing, give your dough a room temperature bulk fermentation of no less than 2 hours, thereafter divvying it into balls. Store these in sealed containers and chill for 24-72 hours. It's within this cold fermentation period the dough undergoes a transformative process, converting starches to sugars, resulting in a flavorful base with an enticingly browned crust.
Gentle Dough Handling
Prior to oven entry, let your dough transition to ambient temperature 1-2 hours beforehand. Treat your dough with a delicate touch, sustaining the gas bubbles. Instead of rolling, employ your fingertips to nudge and expand the dough, safeguarding the airy texture.
Applying Heat: The Final Act
Our wood-fired ovens soar to 850°F (454°C), but your residential oven likely caps at 550°F (288°C). To mimic our environment, heat a pizza stone or steel for at least one hour before baking. This process ensures the essential searing heat for a sublimely crisp crust and a puffier core.
Perfecting the art of pizza dough is an evolving voyage of discovery. Every batch is an opportunity to learn and adapt. We suggest keeping a record, fine-tuning proportions, and exploring what achieves the best results in your own culinary space.
For an up-close look at our dough preparation, partake in our monthly pizza crafting sessions with Chef Luca. Dates are available on our event calendar!