Here at CalmSettlement, we're convinced that extraordinary pizza requires extraordinary dough. With over thirty years in refining our mixture, we're delighted to divulge essential elements of our technique. While the complete recipe stays confidential, honoring our tradition, the guidelines provided will empower you to make premium pizza dough in your own kitchen.
Flour is Fundamental
First-rate pizza dough begins with premium flour. 00 flour is our choice, which is an exquisitely milled Italian variety with a moderate protein level of about 12%, granting an optimal mix of pliability and resilience in the dough. Should 00 flour be unavailable, a viable alternative is bread flour, although it will yield a somewhat different consistency.
Water Temperature and Moisture Content
Water's warmth influences the dough's rising time and development. Utilizing cool water at approximately 45°F (7°C) is best for a prolonged rise, enhancing the taste, while warmer water near 85°F (29°C) speeds up the process. The ideal ratio of water to flour, or hydration level, for home ovens ranges from 60-70%.
Less Yeast, More Time
To achieve a richly flavored dough, use a minimal amount of yeast and allow ample time for the dough to rise. Our recipes call for a mere 0.2% of fresh yeast compared to the flour's weight, and we let the dough ferment for 24 to 48 hours. This gradual fermentation allows flavors to deepen and results in a more easily digestible dough.
Salt's Dual Purpose
More than just flavoring, salt fortifies the gluten net and moderates rising. We use finely ground sea salt at a proportion of 2.5-3% to the flour's weight. Introduce it after the flour and water have begun to integrate, keeping it from direct contact with the yeast.
The Craft of Rising
Post-mixing, let your dough go through an initial bulk rise at ambient temperature for a couple of hours, then portion it out. Encase each piece in a container and chill them in the fridge for one to three days. During this cold rise, enzymes go to work on the starches, turning them into sugars and adding both flavor and the crust's appealing golden hue.
Handle with Grace
When preparing the pizza, give the dough an hour or two at room temperature before baking. Handle it delicately to maintain the air-filled bubbles. Rather than rolling, which deflates these bubbles, gently press and stretch the dough with your fingertips.
Heat: The Finishing Stroke
Although our ovens reach an intense 850°F (454°C), home ovens typically peak at 550°F (288°C). Compensate by preheating a pizza stone or baking steel for an extended period, which supplies the sharp bottom heat crucial for a crispy bottom and light middle.
Honing your pizza dough skills is an evolving process. With each attempt, learn more about this craft. Record your findings, tweak the variables, and unlock the best method for your individual kitchen setup.
To witness our dough preparation up close, come to our monthly pizza workshops where Chef Luca will guide you through these practices in greater detail. You can find the schedule on our event calendar!