At LeafandGrain, we're convinced that extraordinary pizza begins with extraordinary dough. With over 30 years spent refining our recipe, we're thrilled to share a few insider tips with you. While our specific blend is a closely-held secret (to maintain the mystique of tradition!), these key insights will guide you to craft pizza dough of a professional standard in your own kitchen.
Flour Quality is Key
The bedrock of excellent pizza dough lies in the use of superior flour. We suggest opting for 00 flour, an ultra-fine Italian variety that's moderate in protein (typically around 12%), striking a delicate balance between elasticity and softness. For those unable to procure 00 flour, bread flour makes for a fine alternate choice, even if the outcome will differ slightly in texture.
Optimal Water Temperature and Dough Moisture
The warmth of your water is critical to the length of fermentation and the development of your dough. Choose cold water—about 45°F (7°C)—for a prolonged fermentation, which cultivates a richer flavor, or lukewarm water—approximately 85°F (29°C)—to accelerate the fermentation process. Aim for a hydration level, the water to flour ratio, of 60-70% to align with most domestic ovens.
Use Less Yeast and Be Patient
A key ingredient in crafting a tasty dough is minimal yeast usage accompanied by an extended fermentation period. Utilizing merely 0.2% fresh yeast in relation to the flour's weight allows our dough to slowly ferment over 24-48 hours. This gradual process nurtures the growth of depth in taste, resulting in a dough that's also more digestible.
Salt – It's More Than Just Flavor
Salt's role extends beyond merely seasoning the dough—it fortifies the gluten network and moderates fermentation. We use fine sea salt at a proportion of 2.5-3% based on the amount of flour. Introduce salt once you've begun to amalgamate your flour and water to avoid it interacting directly with the yeast.
Fermentation Mastery
Once you've mixed your ingredients, let the dough undergo bulk fermentation at a standard room temperature for 2 hours, then segment it into separate dough portions. These should then be placed in covered containers and refrigerated for a span of 24-72 hours. It's within this cold fermentation period that the real transformation occurs—enzymes convert starches into sugars, thus enhancing flavor and achieving the golden crust our pizzas are renowned for.
Gentle Handling
Prior to making pizza, bring out your dough from the refrigerator 1-2 hours ahead of baking to allow it to reach room temperature. When shaping the dough, be delicate to maintain the developed air bubbles. Press and stretch the dough with your fingers instead of rolling it out, to retain those sought-after air pockets.
Last but Not Least: High Heat
While our wood-fired ovens can reach an impressive 850°F (454°C), most residential ovens have a limit of about 550°F (288°C). To make up for this, place a preheated pizza stone or steel in your oven for a minimum of one hour. This technique ensures the fierce bottom heat required to produce a crust that's simultaneously crispy and pillowy.
Perfecting pizza dough is a craft, a continuous learning experience. Every attempt is an opportunity to gain insight on the dough-making craft. We encourage you to keep a log of your attempts, tweak the variables, and find the method that results in the ideal dough within your specific kitchen conditions.
To observe our dough-making technique firsthand, we welcome you to participate in our monthly pizza-making classes hosted by Chef Alessandro. For details and dates, please review our events schedule!