At OakenHighland, our philosophy is that incomparable pizza begins with the dough. With our recipe refined over thirty years, we're thrilled to let you in on some of our dough secrets. While we keep our exact recipe hush-hush (traditions are to be respected!), we'll guide you on how to produce a pizzeria-style pizza base in your own kitchen.
Choosing the Right Flour
Outstanding pizza dough begins with premium-quality flour. Using 00 flour is what we advise, which is a finely milled Italian flour featuring a moderate protein content (typically about 12%), to achieve a mix of resilience and softness. In the absence of 00 flour, an acceptable stand-in is bread flour, although it might give a marginally different feel.
Water Temperature and Dough Moisture
Heat of your water is pivotal as it dictates the timing of dough fermentation and influences its maturity. Utilize cool water at 45°F (7°C) for an extended fermentation period to enhance taste, or warm water at 85°F (29°C) for a swifter result. Target a hydration percentage for your dough—water-to-flour proportion—in the vicinity of 60-70%, which suits well within the constraints of domestic ovens.
Use Less Yeast for Enhanced Fermentation Time
To achieve a dough rich in taste, we minimize yeast usage and extend fermentation time. Our method includes just 0.2% fresh yeast compared with the flour's weight, letting the dough rise for anywhere between 24-48 hours. This slow process develops intricate flavors and produces a more digestible dough.
The Role of Salt
Salt flavors your dough and plays a key role in fortifying the gluten network and keeping yeast activity in check. When flour and water are partly blended, add fine sea salt at a ratio of 2.5-3% relative to flour weight, to avoid direct yeast contact with salt.
The Craft of Fermentation
Let your dough rest after combining the ingredients to ferment collectively at an average room temperature for a couple of hours, then split into separate dough portions. Store these orbs in lidded containers in your fridge for a duration spanning from 24 to 72 hours. During this cold fermentation stretch, enzymes work on the starch changing it into sugars, which not only tastes delightful but leads to the appealing caramelization of our crusts.
Gentle Dough Handling
Prior to pie creation, take out the dough from the fridge 1-2 hours ahead of time to allow for temperature acclimatization. Tread lightly on the dough to preserve formed air pockets. Press and expand the dough gently using your fingers instead of compressing it with a rolling pin, which would deflate the gas pockets.
Heat Is Crucial
Comparatively, our wood-burning ovens soar to 850°F (454°C), while most household ovens cap out at around 550°F (288°C). To mimic these high temperatures, preheat a pizza stone or steel for a protracted period, at least for one hour, ensuring the essential blisteringly hot surface needed for a crust that's concurrently crispy while the inside remains pillowy.
The quest for perfect pizza dough is endlessly instructive. Every preparation can teach you nuances of the dough-making art. Keep a record of the outcomes, tweak the conditions, to find an optimal strategy for your kitchen.
We invite those eager for a hands-on experience to attend one of our dough craft workshops helmed by Chef Julian, which we hold periodically. For upcoming dates, please consult our event schedule!