Here at MarshPassage, our philosophy is that outstanding pizza begins with outstanding dough. With over thirty years dedicated to refining our recipe, we're thrilled to unveil some of our trade secrets. Although our exact mixture remains a closely guarded legacy, these foundational tips should guide you to producing pizzeria-grade pizza dough within the confines of your home.
The Significance of Flour
The bedrock of any superior pizza dough lies in the use of top-tier flour. Our suggestion is to opt for 00 flour, an Italian variety milled to a fine consistency with medium protein content (typically around 12%), offering an optimal mix of elasticity and softness. If 00 flour isn't accessible, bread flour can serve as a decent replacement, albeit with a distinct textural outcome.
Optimizing Water Temperature and Dough Moisture
The water's temperature plays a pivotal role in dough fermentation and its development. You may aim for extended fermentation and enhanced flavor using chilled water close to 45°F (7°C), or for expedited fermentation, select a tepid water close to 85°F (29°C). The dough's moisture content, which is the proportion of water to flour, should fall in the range of 60-70% to suit most household ovens.
Patience and Yeast
The secret to a rich-tasting dough is a lesser amount of yeast and an extended fermentation period. We employ merely 0.2% of fresh yeast relative to the flour's weight for dough that ferments over 24 to 48 hours, allowing flavors to unfold fully and producing a dough that's more digestible.
Salt's Dual Role
Salt's function surpasses mere taste enhancement; it fortifies the gluten network and regulates yeast activity. We advise a use of fine sea salt amounting to 2.5-3% of the flour's weight. Introduce it while flour and water begin to amalgamate, avoiding direct yeast contact.
Fermentation Mastery
Post mixing, allow your dough to undergo primary fermentation at ambient temperature for a couple of hours, then proceed to divvy it up into individual portions. Store these in lidded containers and refrigerate for a duration stretching from 24 to 72 hours. It is in this phase of cold fermentation that the transformation occurs, with enzymes shattering starches into sugars, laying the groundwork for both a rich taste and the striking crust browning we're known for.
Delicate Handling
When it’s time to craft your pizza, bring your dough out of the cold storage 1-2 hours before you intend to bake it, permitting it to reach room temperature. When reshaping your dough, it's critical to handle it with care to maintain the air pockets that have formed. Rather than rolling, lightly depress and unfold the dough with your fingertips.
The Heat Element
Our wood-fired ovens can reach a sweltering 850°F (454°C), but typical home ovens usually only get as hot as 550°F (288°C). To bridge this gap, make use of a preheated pizza stone or steel for a minimum of one hour. This will give you the high-intensity bottom heat necessary for a crust that is at once crunchy and light on the inside.
The path to perfecting pizza dough is ongoing, and each iteration is an opportunity to learn and refine. Take detailed notes, tweak the variables, and find the ideal settings for your specific kitchen conditions.
For an in-person demonstration of our dough preparation, consider attending one of our monthly pizza workshops where Chef Luca walks you through these methods step-by-step. To sign up, refer to our events schedule!