At SummerSunHalo, our philosophy is that unparalleled pizza begins with remarkable dough. Having refined our recipe over thirty years, we're thrilled to unveil some of our best-kept secrets. While the precise details of our recipe are ours alone, these guidelines will set you on the path to creating pizza dough of a professional standard in your own kitchen.
Choosing the Right Flour
The starting point for exceptional pizza dough is selecting superior flour. Italian 00 flour is our suggestion, with its fine grind and moderate protein content (typically 12%), which yields an ideal compromise between elasticity and softness. If 00 flour is unavailable, bread flour is an acceptable alternative, but expect a variation in texture.
Optimizing Water Temperature and Dough Hydration
The water's temperature plays a critical role in dough development and the speed of fermentation. For a prolonged fermentation that enhances flavor, opt for colder water at about 45°F (7°C). If you're looking to expedite the process, lukewarm water around 85°F (29°C) can be used. Aim for a dough hydration — the water to flour ratio — of 60-70% to best suit typical household ovens.
Yeast Usage and Fermentation Duration
Dough that's rich in taste often requires less yeast and more time to ferment. We use a mere 0.2% of fresh yeast in proportion to flour for doughs that we allow to ferment over a 24-48 hour window. This long fermentation period cultivates deeply flavorful characteristics and results in dough that's more digestible.
Salt's Role Beyond Flavoring
Salt not only seasons your dough but also bolsters the gluten framework and modulates fermentation. Based on the flour's weight, incorporate fine sea salt at a 2.5-3% ratio. Introduce it after the flour and water start to amalgamate, ensuring it doesn't come into direct contact with the yeast.
The Science of Fermentation
Once mixed, your dough should go through an initial bulk fermentation at ambient temperature for two hours. Subsequently, portion the dough into individual balls, place them into lidded containers, and refrigerate for 24-72 hours. This stage of cold fermentation is where your dough truly transforms as enzymes convert starches into sugars, which adds flavor and produces the golden-brown hue of our crusts.
Handling Dough Correctly
Prior to making pizza, remove the dough from the fridge 1-2 hours ahead to warm. Gently manipulate the dough to maintain the gas bubbles inside; do this by pressing and extending the dough using your fingers rather than flattening it with a rolling pin, which would eliminate those vital air pockets.
Heat: The Finishing Element
Whereas our commercial wood-fired ovens can reach an impressive 850°F (454°C), a standard home oven typically tops out at 550°F (288°C). To counteract this, a preheated pizza stone or steel, left in the oven for at least an hour, will ensure the strong base heat needed for a perfectly crunchy exterior and a light, fluffy interior.
Perfecting pizza dough is a continuous process, with each attempt teaching you more about the craft. Note your experiences, fine-tune the variables, and come to know what procedures suit your kitchen's individuality the best.
For an up-close look at how we prepare our dough, attend one of our pizza-making workshops that take place monthly, where Chef Julian demonstrates these methods thoroughly. Visit our events schedule for more information on the upcoming sessions!