MellowSpace Pizzeria is committed to the belief that the cornerstone of an outstanding pizza is its dough. With over 30 years of refinement, we're thrilled to unveil some insider tips for making top-tier pizza dough—even though our precise blend remains a closely held tradition. Apply these strategies to produce pizzeria-caliber pizza dough in your own kitchen.
Choosing the Right Flour
Essential to creating an excellent pizza dough is selecting premium flour. We advocate for using 00 flour, an ultra-fine Italian variety known for its medium protein level (typically about 12%), offering an ideal mix of doughy strength and softness. If 00 flour isn't available, bread flour can make a decent alternative, albeit with a marginally altered texture.
Importance of Water Temperature and Dough Hydration
The warmth of the water plays a pivotal role in your dough's rising period and its structural development. To encourage a slow rise and more robust flavor, use cold water at about 45°F (7°C). For speedier dough rising, warm water around 85°F (29°C) is suitable. Aiming for a hydration ratio between 60-70% is typically suitable for conventional home ovens.
Yeast Quantity and Fermentation Duration
A refined dough famously emerges from using minimal yeast combined with extended fermentation time. For example, we use a mere 0.2% of fresh yeast in relation to the weight of the flour for dough that rests 24-48 hours. This lengthened fermentation process enriches flavor profiles and results in a dough that's more digestible.
The Role of Salt
Salt does more than just flavor your dough; it's instrumental in fortifying the gluten network and modulating fermentation. We recommend a fine sea salt at a proportion of 2.5-3% to the weight of your flour. Incorporate it once the flour and water begin to blend to prevent the salt from immediately impacting the yeast.
Fermentation's Craft
Once mixed, let your dough undergo initial room-temperature fermentation for 2 hours. Next, divide it into individual portions and store each in a lidded container, then refrigerate it for 24-72 hours. During this cool fermentation phase, enzymes transform starches to sugars not only enhancing the flavor but also contributing to the crust's golden color when baked.
Handling the Dough
When it's the right time to craft your pizza, bring the dough out of the fridge 1-2 hours prior to baking, letting it reach room temperature. Treat the dough delicately to maintain the gas bubbles formed during fermentation. Instead of rolling, gently press and stretch the dough using your fingertips.
Final Steps: Baking Heat
Your average household oven may top out around 550°F (288°C), unlike our high-caliber wood-fired ovens that can reach 850°F (454°C). To bridge this gap, we recommend utilizing a pizza stone or steel, heated at least one hour beforehand, to achieve the intense heat necessary for a crispy crust and airy middle.
Mastering the art of pizza dough is an ongoing process, with every batch providing new insights. We encourage you to experiment, adjusting different variables and documenting your findings to fine-tune what produces the best results in your own kitchen.
To witness our dough preparation firsthand, consider attending one of our pizza-making classes led by Chef Luca, held monthly. Visit our schedule of events for the latest session dates!