At AmberGrain, we’re convinced that extraordinary pizza is founded on superb dough. With over thirty years of refining our formula, we’re thrilled to divulge some of our dough-making wisdom. Our exact blend is a carefully guarded secret, but by adhering to these foundational principles, you can replicate pizzeria-caliber dough in your own kitchen.
Choosing the Right Flour
Superior pizza dough begins with premium flour. Our top pick is 00 flour, the ultra-fine Italian variety, which has a moderate protein percentage close to 12%, offering an ideal mix of pliability and structure. If you can't obtain 00 flour, a decent alternative is bread flour, which will alter the texture somewhat.
Water Temp and Dough Hydration
Your water's temperature can significantly impact the fermentation duration and dough texture. Opt for chilly water around 45°F (7°C) to encourage slow fermentation and better taste. For faster fermentation, warm water at around 85°F (29°C) is better. Your dough should maintain a hydration level, a water-to-flour ratio, of about 60-70%, especially for home oven baking conditions.
Fermentation: A Gentle Approach
To achieve a tasty dough, use a minimal amount of yeast and give it ample time to ferment. Our recipes use only 0.2% fresh yeast compared to our flour weight, allowing the dough a fermenting period of about 24-48 hours. This lengthy process cultivates a richer flavor profile and produces a more digestible dough.
Understanding Salt’s Role
Salt doesn't solely enhance flavor; it also fortifies gluten networks and regulates fermentation rates. We suggest fine sea salt at approximately 2.5-3% of the flour weight, to be added as the flour and water begin to blend, avoiding direct yeast contact.
Fermentation: The Craft
Post-mixing, let your dough bulk ferment at a standard room temperature for two hours, then break it up into individual portions. These portions should be placed into lidded containers and stored in a refrigerator for 24-72 hours. The cold fermentation is a pivotal phase; it's when enzymes decompose starch into sugars, imparting depth of flavor and contributing to the crust's characteristic browning.
Gentle Handling
Prior to baking, take the dough out of the fridge about 1-2 hours early. When it's time to shape your pizza, handle the dough with delicacy to preserve the gas that's accumulated. Instead of rolling it out, gently press and stretch the dough with your fingers to maintain those all-important air pockets.
Baking with Intense Heat
Although we bake with wood-fired ovens that can reach 850°F (454°C), home ovens usually max out at around 550°F (288°C). To mimic the effects, heat a pizza stone or steel in the oven beforehand for at least one hour. This will give the vital intense heat from below to achieve a perfectly crispy crust with a soft interior.
The path to mastering pizza dough is ongoing and always evolving. Each attempt is a learning experience. Document your process, tweak the variables, and discover what produces the best results in your kitchen.
Witness our dough crafting in action at our monthly pizza workshops, hosted by Chef Giovanni. For more details and dates, visit our events schedule!