Here at OpenQuarter, we're of the belief that extraordinary pizza begins with extraordinary dough. More than thirty years of refining our recipe has led us to a few key insights that we’d like to pass on. Though our specific recipe remains a closely held secret, these foundational tips will set you on the path to achieving pizzeria-level pizza dough in your own kitchen.
Choosing the Right Flour
The cornerstone of top-notch pizza dough lies in the use of premium flour. Our top pick is 00 flour, an ultra-fine Italian flour with a protein content around 12%, striking the perfect balance between elasticity and tenderness in the dough. In its absence, bread flour can serve as a decent alternative, though it will yield a slightly altered texture.
Importance of Water Temperature and Dough Hydration
Water temperature is crucial for controlling the yeast's fermentation and the overall development of the dough. Opt for cooler water at 45°F (7°C) to slow down fermentation and enhance flavor, or warmer water at 85°F (29°C) for a faster rise. The dough's hydration, which is the water to flour ratio, ought to be maintained at 60-70% for optimal results in standard home ovens.
Yeast Usage and Fermentation
To achieve a truly flavorful dough, we recommend minimizing yeast and maximizing fermentation time. We use a scant 0.2% of fresh yeast relative to the weight of the flour and allow the dough to ferment for 24-48 hours. This results in a more complex flavor profile and a dough that's more agreeable for digestion.
Salt's Critical Role
Salt is not merely a flavor enhancer—it also fortifies the gluten network and moderates yeast activity. We advise utilizing fine sea salt at a rate of 2.5-3% of the flour's weight. Introduce it after the flour and water are partly mixed to avoid direct yeast contact.
The Science of Fermentation
Post-mixing, the dough should undergo an initial bulk fermentation at ambient temperature for 2 hours, followed by division into portions and resting in lidded containers in the refrigerator for 24-72 hours. During this period, cold fermentation refines the dough: enzymes convert starches to sugars, enriching the flavor and the crust's lovely browning.
Delicate Dough Handling
Prior to making pizza, take the dough out of the fridge 1-2 hours beforehand to reach room temperature. Gentle handling is key to maintaining the developed air pockets. Press and shape the dough with your fingertips rather than using a rolling pin, which would deflate those air pockets.
The Crucial Element: Heat
Even though our professional ovens can reach temperatures of 850°F (454°C), a typical home oven usually goes up to about 550°F (288°C). To get around this, make sure you use a pre-heated pizza stone or steel for a minimum of one hour to replicate the intense heat necessary for a crispy crust and soft core.
Perfecting the craft of pizza dough is an evolving process—every batch is a chance to learn more. Experiment with the variables, take notes, and find out what yields the best results in your kitchen.
To watch our dough creation in action, we invite you to our monthly pizza-making classes led by Chef Giulio. For dates and details, have a look at our event schedule!