At CampFieldlane, we're convinced that the cornerstone of an outstanding pizza is its dough. With over 30 years spent refining our dough recipe, we're thrilled to divulge a few of our dough crafting secrets. Although the precise ingredients remain a closely-guarded family secret, we're imparting key techniques to help you produce pizzeria-caliber pizza dough in your own kitchen.
The Flour Matters
Choosing top-tier flour is critical for excellent pizza dough. We suggest using 00 flour, which is an ultra-fine Italian flour with a moderate protein content, around 12%. This ensures a harmonious blend of strength and softness in the dough. If 00 flour isn't available, a decent alternative is bread flour, however, expect a slight alteration in texture.
Water Temperature and Hydration
The dough development and fermentation speed are greatly influenced by the water temperature used. For a prolonged fermentation time leading to better taste, opt for chilled water at about 45°F (7°C). If a faster fermentation is desired, warmer water at approximately 85°F (29°C) will speed up the process. The hydration level, or water to flour ratio, should be maintained between 60-70% for common home ovens.
Minimal Yeast, Maximum Time
To achieve a dough rich in flavor, a key practice is to minimize yeast use and maximize fermentation duration. With a meager 0.2% fresh yeast in proportion to flour weight, we allow our dough to ferment for periods ranging from 24 to 48 hours. This slow fermentation encourages the development of intricate flavors and results in a dough that is more digestible.
Salt: Not Just for Flavor
Salt's role expands beyond merely seasoning the dough; it fortifies the gluten structure and moderates fermentation. Our recommendation is to use refined sea salt in the amount of 2.5-3% relative to the flour's weight. Introduce it once the flour and water begin to merge, steering clear of any direct contact with the yeast.
The Art of Fermentation
Following the dough's initial mix, let it undergo bulk fermentation at an ambient temperature for a couple of hours, then section it into individual balls. Store these balls in lidded containers and transfer them to the refrigerator for a cold fermentation lasting 24-72 hours. It's during this phase that enzymes convert starches into sugars, imbuing the dough with flavor and contributing to the crust's appealing brown hue.
Handling with Care
To proceed with the pizza making, extract the dough from the fridge 1-2 hours ahead of baking to let it approach room temperature. Forgo rough handling to maintain the developed air pockets. Instead, gently press and stretch the dough using your fingertips, as opposed to rolling, which would deflate these essential bubbles.
The Final Touch: Heat
Even though our ovens achieve an immense 850°F (454°C), home ovens typically peak at about 550°F (288°C). To make up for this, heat a pizza stone or steel for no less than an hour, ensuring the intense bottom heat necessary for a crispy exterior and fluffy core.
Perfecting your pizza dough is an ongoing adventure. Every batch is an opportunity to learn and refine your technique. We suggest you take notes, tinker with variables, and ascertain the methods that best suit your home kitchen.
For those eager to witness our dough preparation up close, we hold monthly pizza workshops where Chef Alex showcases these procedures in great detail. Visit our events calendar for the upcoming schedule!