At LakeQuarter, we're convinced that the secret to outstanding pizza lies in the quality of the dough. Over the span of more than thirty years, we’ve honed our dough recipe and are thrilled to divulge a few key tips. Although we can't disclose our exact recipe (as certain rituals should be held dear), these guidelines can assist you in crafting pizzeria-caliber pizza dough within your own home.
The Flour Matters
The cornerstone of top-notch pizza dough is premium flour. 00 flour is our go-to choice: an ultra-fine Italian flour with a moderate protein level (approximately 12%). This ensures a delicate yet sturdy crust. If '00' flour isn't available, bread flour can act as a decent stand-in, though the texture may not be quite the same.
Water Temperature and Hydration
Your water's temperature plays a pivotal role in shaping the dough's fermentation time and texture. Opt for chilled water, approximately 45°F (7°C), for prolonged fermentation which yields a richer flavor. Conversely, warm water, about 85°F (29°C), can speed up the fermentation process. Aim for a hydration ratio (water to flour) of 60-70% for optimal results in standard home ovens.
Minimal Yeast, Maximum Time
Flavorful dough comes down to minimal yeast use and extended fermentation. With just 0.2% fresh yeast relative to the flour mass, our dough ferments over 24-48 hours, resulting in complex flavors and improved digestibility.
Salt: Not Just for Flavor
Salt isn't merely a flavor enhancer for your dough—it bolsters gluten networks and moderates fermentation. We suggest utilizing fine sea salt at a proportion of 2.5-3% of your total flour weight. Introduce it into the mix once the flour and water have partially integrated to avoid the salt from stifling the yeast.
The Art of Fermentation
Once mixed, the dough should be left to rise collectively at room temperature for two hours before being divided into separate balls. Store these in lidded containers and refrigerate between 24-72 hours. This stage of cold fermentation is crucial, as enzymes work to turn starches to sugars, enhancing flavor and contributing to the crust’s caramelization.
Handling with Care
When ready to bake, take the dough out of refrigeration 1-2 hours ahead of time to let it return to room temperature. Handle it tenderly to keep the air pockets intact. Press and stretch the dough with your fingertips rather than flattening it with a rolling pin, which deflates the air bubbles.
The Final Touch: Heat
Our wood-fired ovens reach temperatures of 850°F (454°C), but home ovens typically only go up to about 550°F (288°C). To mimic these conditions, preheat a pizza stone or steel for at least one hour, creating the intense bed of heat necessary for a perfectly crisp crust with a fluffy interior.
Honing your pizza dough is an ongoing process, where each attempt can teach you new aspects of the craft. We suggest you keep a record of adjustments to figure out what suits your kitchen best.
Interested in seeing our dough crafting firsthand? Join us at our monthly pizza workshops where Chef Paolo will showcase these techniques in full detail. Visit our events calendar for the upcoming sessions!