Here at MunchHollow, we stand by the philosophy that the cornerstone of a remarkable pizza is in its dough. With over thirty years in the quest for the ideal recipe, we're thrilled to divulge some treasured tips. Although our proprietary blend remains a closely guarded legacy, the following guidelines can aid you in crafting artisanal pizza dough right in your kitchen.
Choosing the Right Flour
The bedrock of any noteworthy pizza dough is premium flour. 00 flour is our recommendation—a finely milled Italian variety with a moderate protein level (typically around 12%), which achieves an excellent mix of elasticity and softness for the dough. Should 00 flour be beyond reach, a suitable alternative would be high-gluten bread flour, though the resulting texture may not be identical.
Temperature and Moisture of the Water
The water's temperature plays a crucial role in the time it takes for the dough to ferment and how well it's developed. For an extended fermentation (which enriches the taste), opt for colder water at about 45°F (7°C). Warmer water near 85°F (29°C) will speed up the fermentation process. Aim for a dough hydration level, which is the amount of water compared to flour, of 60-70% to suit most residential ovens.
Yeast – Less is More
For dough teeming with flavor, a minimal amount of yeast and a longer fermentation time are key. By limiting fresh yeast to 0.2% in proportion to the flour and allowing the dough to ferment over 24 to 48 hours, the resultant dough is not only tastier but also more digestible.
Salt's Crucial Role
Salt isn't just for flavor enhancement—it fortifies gluten networks and governs fermentation. Incorporating fine sea salt at 2.5-3% relative to flour weight is beneficial. Introduce salt once the flour and water are partially mixed, preventing it from making direct contact with the yeast.
Fermentation Mastery
Post-mixing, let your dough go through a primary fermentation at ambient temperature for a couple of hours, then divide it and shape into balls. These should be stored in lidded containers and chilled for 24-72 hours. In this stage of cold fermentation, enzymes breakdown the starch into sugars, imparting profound flavors and contributing to the desired browning of our crusts.
Delicate Handling
When ready to bake, take the dough out of the refrigerator 1-2 hours ahead to allow it to reach room temperature. Be gentle with the dough to keep the gas pockets intact. Rather than rolling, which flattens these air pockets, use your fingers to press and stretch the dough.
Essential Heat
While our pizzeria ovens soar to 850°F (454°C), standard home ovens usually peak at about 550°F (288°C). You can make up for this by utilizing a preheated pizza stone or steel for no less than an hour prior to baking. This simulates the intense lower heat critical to a well-done base and fluffy interior.
Honing your pizza dough skills is an evolving process, each iteration enhances your understanding. Keep a record, tweak the variables, and learn what yields the best results in your home.
Interested in seeing our dough in action? Attend one of our workshops held each month, where Chef Julian walks you through the process in great detail. Visit our events calendar for more information on upcoming sessions!