Here at AlderHeath, we're convinced that the most scrumptious pizzas are built on a base of superior dough. With over 30 years spent refining our technique, we're thrilled to let you in on some of our dough-making knowledge. We're holding back our exact recipe (we do have to keep a few mysteries!), but these guidelines should assist you in replicating a restaurant-style pizza dough in the comfort of your kitchen.
Choosing the Right Flour
A critical ingredient for impeccable pizza dough is top-notch flour. 00 flour, known for its fine grind and moderate protein content (typically around 12%), strikes the right mix of elasticity and softness. In the absence of 00 flour, bread flour can be a viable alternative, though it may alter the dough's consistency somewhat.
The Influence of Water Temperature and Moisture Content
The water's temperature is key to controlling fermentation speed and the dough's structure. Opt for cooler water—about 45°F (7°C)—for lengthier fermentation that enhances taste, or warmer water—around 85°F (29°C)—for a faster rise. Aim for a hydration level, which is the water to flour ratio, of 60-70% suitable for typical household ovens.
Less Yeast, More Time
A crucial factor in achieving a richly flavored dough is minimizing yeast use and maximizing fermentation duration. Our recipes call for a scant 0.2% fresh yeast in comparison to the flour, with doughs fermenting for 24-48 hours. This prolonged period allows the flavors to mature and results in a dough that's more easily digestible.
The Dual Role of Salt
Salt serves to not only flavor the dough but also fortify gluten networks and regulate yeast activity. We suggest incorporating fine sea salt at a rate of 2.5-3% of the flour's mass, adding it once the flour and water have started amalgamating to avoid contact with the yeast.
Mastering Fermentation
Post-mixing, give your dough a bulk fermentation at room temperature for a couple of hours, then divide and form into balls. These should then be placed into lidded containers and refrigerated for a period ranging from 24 to 72 hours. It's during this cold fermentation that transformation occurs—enzymes convert starches to sugars, yielding flavors and contributing to the crust's signature golden hue.
Gentle Handling
When prep time arrives, take the dough out of the fridge 1-2 hours before you plan to bake, letting it reach room temperature. Take care to handle the dough with a light touch so as to maintain the air pockets that have formed. Press and stretch the dough with your fingertips, avoiding a rolling pin, which could deflate your dough.
Applying Adequate Heat
Although our specially designed ovens can reach a sizzling 850°F (454°C), most residential ovens top out closer to 550°F (288°C). To get around this limitation, use a pre-heated pizza stone or steel, and give it at least an hour to reach the right temperature. This mimics the intense heat needed to produce a perfectly crunchy crust and fluffy inside.
Perfecting your pizza dough is more about the journey than a final destination. Every batch is an opportunity to learn and better understand the craft. Document your results, make adjustments, and find the perfect balance for your specific kitchen setup.
For a hands-on demonstration of our dough crafting, consider attending one of our monthly pizza workshops led by Chef Lucca. You can find the schedule in our events section!