At LongShoreLine, we're committed to the belief that the pinnacle of pizza excellence begins with unparalleled dough. With over 30 years of refining our craft, we're thrilled to impart some key insights to you. Our exact recipe remains a cherished secret, yet these foundational guidelines will empower you to achieve professional-grade pizza dough within your own kitchen.
Selecting the Right Flour
The cornerstone of any stellar pizza dough is premium flour. We advocate for 00 flour, a finely-milled Italian variety that possesses a moderate protein content, approximately 12%, ideal for crafting dough that's both strong and supple. In the absence of 00 flour, a viable alternative is bread flour, although this will yield a texture that's noticeably distinct.
Water's Temperature and Its Role in Hydration
Your water's temperature plays a pivotal role in the fermentation duration and the texture of your dough. Opt for cold water near 45°F (7°C) for extended fermentation that enhances flavor. For a more accelerated fermentation process, tepid water around 85°F (29°C) is preferable. Maintain a hydration ratio – the proportion of water to flour – around 60-70% for optimal results in domestic ovens.
Yeast and Time—A Delicate Balance
For a truly flavorsome dough, the key lies in using minimal yeast and affording ample time for fermentation. Our approach calls for a mere 0.2% fresh yeast compared to the flour weight, permitting a 24-48 hour fermentation period. This gradual approach cultivates intricate flavors and yields dough that is more digestible.
Salt's Crucial Role
Salt serves a dual purpose, not only seasoning your dough but also fortifying the gluten network and moderating fermentation. We utilize fine sea salt at a ratio of 2.5-3% to the flour weight. Introduce it after your flour and water have begun to integrate, averting any direct contact with the yeast.
The Craft of Fermentation
Post-mixing, let your dough undergo a primary bulk fermentation at ambient temperature for about 2 hours. Then, portion it out into individual dough balls. Stow these in lidded containers and refrigerate anywhere from 24 to 72 hours. It's this cool fermentation stage where transformative enzymes convert starch to sugars, imparting profound flavor and contributing to the signature browning of our crusts.
Gentle Handling
When ready to bake, extricate your dough from the refrigerator around 1-2 hours in advance to acclimate it to room temperature. The dough should be handled with a light touch to preserve the developed air pockets. Rather than using a rolling pin, which could deflate the bubbles, softly press and stretch the dough with your fingers.
The Importance of Heat
Although our wood-fired ovens soar to 850°F (454°C), typical home ovens tend to max out near 550°F (288°C). To emulate this intense heat, preheat a pizza stone or steel for at least an hour, ensuring a crispy crust and a fluffy interior.
The art of creating perfect pizza dough is an ongoing endeavor. Every batch is an opportunity to learn and refine your technique. Jot down notes, tweak variables, and discover the methods that best suit your home cooking space.
For a firsthand experience of our dough preparation, attend one of our monthly pizza workshops where Chef Luigi elaborates on these techniques. Look at our events calendar for upcoming sessions!