Here at HarborCommons, we're of the opinion that extraordinary pizza is built on the foundation of extraordinary dough. Having honed our recipe for over thirty years, we're thrilled to impart a few cherished secrets. While our precise recipe is a coveted secret, the guiding principles we're disclosing will assist you in achieving pizza dough comparable to that of a fine restaurant in your kitchen.
The Importance of Flour Quality
The basis of excellent pizza dough is undoubtedly premium flour. 00 flour is our top recommendation—a finely milled Italian flour with a moderate protein content, typically around 12%, to yield dough that is both robust and tender. In the absence of 00 flour, bread flour is a notable alternative, although with a discernibly different texture.
The Role of Water: Temperature and Moisture Content
Your water's temperature plays a pivotal role in the duration of fermentation and the maturation of the dough. To favor a slower fermentation—a superior method for taste enhancement—opt for cold water at about 45°F (7°C). Warmer water around 85°F (29°C) will expedite fermentation. Aim for a dough hydration level, which is the flour to water ratio, of 60-70% to suit most residential ovens.
Yeast: Less is More With Time
An essential tip for a flavorful dough is to minimize yeast and maximize fermentation time. For doughs that ferment from 24-48 hours, we utilize a mere 0.2% fresh yeast in proportion to the flour. This extended process cultivates a complexity in taste and produces a dough that's easier on the stomach.
Salt's Multi-Functional Role
Salt does more than just add flavor to your dough; it fortifies the gluten network and regulates fermentation. We advise using fine sea salt at a ratio of 2.5-3% of the flour used. Introduce it once your flour and water are beginning to merge to avert any direct contact with the yeast.
Fermentation: A Culinary Art
Upon mixing your ingredients, the dough should undergo bulk fermentation at ambient temperature for a couple of hours before being divided into individual portions. Subsequently, store these dough segments in lidded containers and place them in the refrigerator for 24-72 hours. It's during this cold fermentation that the magic truly unfurls—with enzymes breaking down starch into sugars that not only enhance flavor but also contribute to the appealing browning of the crust.
Handling With Finesse
When you're ready to craft your pizza, take your dough out of the fridge 1-2 hours prior to baking to allow it to reach room temperature. Gently manipulate the dough to keep the air bubbles intact, favoring a delicate stretch with your fingertips rather than rolling, which could deflate the dough.
The Finishing Stroke: Intense Heat
Although our wood-fired ovens can soar to an astounding 850°F (454°C), most standard ovens top out around 550°F (288°C). To make up for this, employ a pizza stone or steel, preheated for a substantial duration—at least one hour—to deliver the strong bottom heat necessary for a crunchy crust and a light airy middle.
Perfecting pizza dough is an ongoing process, rich in learning with each attempt. We encourage you to document your experiences, fine-tune the variables, and unearth what yields the best results in your kitchen's conditions.
For a live demo of our technique, consider attending one of our pizza-making classes led by Chef Elena. Look to our events schedule for future sessions!