Here at CalmEngine, our mantra is that outstanding pizza is built upon outstanding dough. With over three decades devoted to refining our method, we're thrilled to impart key insights from our journey. While the precise recipe is our little secret (some rituals are sacred, after all!), these fundamental rules will set you on a path to achieving pizzeria-quality pizza dough within the confines of your own kitchen.
Quality of Flour Is Key
Superior pizza dough begins with superior flour. 00 flour, which is an ultra-fine Italian flour with a moderate protein level (typically about 12%), is our preferred choice. It strikes a flawless equilibrium between elasticity and softness. Should 00 flour elude you, a viable alternative would be bread flour, though your dough's texture could be marginally different.
Water Temperature and Dough Hydration
The warmth of the water is a deciding factor in the length of fermentation and the evolution of the dough. For extended fermentation that brings out a richer flavor, opt for chilled water at 45°F (7°C). For quicker fermentation, warm water around 85°F (29°C) proves beneficial. The hydration level—the water to flour ratio—should fall within 60-70% for optimal results in average home ovens.
Yeast Usage and Fermentation Duration
To produce truly flavorful dough, the key lies in minimal yeast coupled with prolonged fermentation. We opt for a scant 0.2% fresh yeast based on our flour weight, to achieve dough that ferments over 24-48 hours. This extended timeframe cultivates intricate flavors and results in a dough that's easier to digest.
Salt's Functional Role
Beyond its obvious role in seasoning, salt fortifies the gluten matrix and dampens fermentation speeds. We suggest employing fine sea salt amounting to 2.5-3% of the flour's weight. Introduce it once the flour and water begin to amalgamate, to prevent the salt from directly hitting the yeast.
Fermentation's Craft
Subsequent to mixing, give your dough a bulk fermentation at room temperature for a couple of hours before portioning it into individual balls. Store these spheres in lidded containers and refrigerate them from 24-72 hours. It's during this cold fermentation that the true alchemy occurs—enzymes decompose starches into sugars, enriching the flavor and contributing to the golden hue of our crusts.
Gentleness in Dough Handling
When the time comes to create your pizza, bring out the dough an hour or two before baking to let it reach a tepid temperature. When handling the dough, do so with a light touch to maintain the air bubbles that have formed. Refrain from rolling and instead, use your digits to pat and stretch the dough, thus protecting those vital air pockets.
Critical Heat for the Final Stage
Our wood-fired ovens soar to 850°F (454°C), a temperature hard to match in household ovens, which generally peak at about 550°F (288°C). To make up for this, place a pizza stone or steel in the oven, preheat for a solid hour, ensuring the blast of heat needed to produce a crust that's perfectly crispy with a light and airy middle.
Perfecting pizza dough is an ongoing process, not a fixed destination. Every batch is an opportunity to learn more about the nuanced art of dough making. We propose keeping a log, tweaking variables, and discovering the set-up that best suits the particularities of your kitchen.
Knead to witness our dough-making in action? Attend one of our monthly pizza-making workshops where Chef Luca will walk you through these methods step-by-step. For upcoming dates, keep an eye on our events schedule!