At PebbleLane, we're convinced that stellar pizza is the product of exceptional dough. With over thirty years of refining our recipe, we're delighted to divulge some insight. While the precise recipe remains a closely-held tradition, we can provide you with guidance to craft pizzeria-level pizza dough in your very own kitchen.
Flour Is Fundamental
The cornerstone of superb pizza dough lies in the quality of flour used. 00 flour, an ultra-fine Italian variety with a moderate protein percentage (close to 12%), is our top suggestion, striking an ideal balance between strength and softness. When 00 flour isn't available, opting for bread flour can work, despite a minutely different texture.
Hydration and Water Temp
Your water's temperature is pivotal for the timing of fermentation and the dough's development. Utilize chill water around 45°F (7°C) for a gradual fermentation that enhances taste. For a faster fermentation, choose tepid water roughly 85°F (29°C). Aim for a water-to-flour hydration ratio within 60-70% for optimal results in typical home ovens.
Yeast: Less Is More
A key to delectable dough is minimal yeast and amplified time for fermentation. Our formulation calls for a scant 0.2% of fresh yeast to the flour mass, allowing rests of 24-48 hours. This extended timeframe develops rich flavors and yields a dough that's gentler on the stomach.
Salting for Strength
Salt is not just for taste—it augments the gluten network and modulates the fermentation process. For best results, use a fine sea salt at a rate of 2.5-3% relative to your flour's weight. Introduce it once the flour and water have begun to integrate to avoid the salt coming in direct contact with the yeast.
The Craft of Fermentation
Post-mixing, allow your dough a bulk fermentation at ambient temperature for a couple of hours, then apportion it into individual spheres. Store these in sealed containers and chill for 24-72 hours. During this elongated cold fermentation, enzymes convert starches into sugars, thus bestowing flavor and facilitating the alluring caramelization visible on our crusts.
Gentle Handling
When ready to bake, take out the dough early, about 1-2 hours before to bring it to temperature. To maintain the gas bubbles, handle the dough tenderly. Press and stretch the dough using your fingertips instead of rolling it out, which could deflate those vital air cavities.
Heat Is the Finishing Stroke
While we utilize wood-fired ovens that soar to 850°F (454°C), household ovens usually top out near 550°F (288°C). Compensate by employing a preheated pizza stone or steel for a solid hour, offering the intense underside heat required for achieving a crunchy exterior along with a fluffy inner core.
The mastery of pizza dough is an evolving process. Each preparation imparts new insights into the nuances of dough creation. It's beneficial to keep a record of your attempts, fine-tune the specifics, and ascertain the best practices for your cooking space.
For a firsthand look at our dough creation methods, join us at our next pizza workshop where Chef Julian will demonstrate these techniques comprehensively. For forthcoming dates, refer to our events calendar!