At GreyMeadow, we’re passionate about creating sublime pizza, and it all begins with extraordinary dough. With over 30 years refining our mixture, we’re eager to offer some insight. Although the specifics of our recipe are a closely guarded legacy, these guidelines will aid you in crafting pizzeria-caliber pizza dough in your own kitchen.
Choosing the Right Flour
Sublime pizza dough is built on premium flour. 00 flour is our top pick, a finely milled Italian variety with a moderate protein content (approximately 12%) for a balance of robustness and softness. In the absence of 00 flour, bread flour is an acceptable alternative, but expect a minor change in texture.
Water's Temperature and Its Effect on Dough
The warmth of the water you use will influence your dough's rise time and consistency. Opt for chilled water about 45°F (7°C) for a gradual fermentation that enhances taste, or warm water around 85°F (29°C) to expedite the process. Aim for a hydration level, or water-to-flour ratio, of 60-70% for optimal results in standard home ovens.
Yeast Usage and Fermentation Time
A crucial tip for rich-flavored dough is to minimize yeast and prolong fermentation. We use a mere 0.2% fresh yeast compared to the flour weight for a resting period of 24-48 hours. This gradual fermentation cultivates complex flavors and results in a dough that’s more digestible.
The Importance of Salt
Salt is essential for more than just taste—it enhances gluten structure and moderates fermentation. Our formula calls for fine sea salt at about 2.5-3% of the flour weight, introduced once the flour and water begin to merge to keep the yeast unharmed.
Fermentation: The Hidden Craft
Post-mixing, give your dough a bulk fermentation at ambient temperature for 2 hours, then segregate it into individual portions. Store these in sealed containers in the fridge for 24-72 hours. During this cold fermentation stage, enzymes transform starches into sugars, culminating in delectable taste and the signature crust coloration.
Gentle Handling
Before baking, let your dough return to almost room temperature for 1-2 hours. When shaping your dough, be delicate to maintain the developed air bubbles. Rather than rolling, utilize your fingers to press and extend the dough, protecting the crucial air pockets.
The Element of Heat in Baking
Our professional wood-fired ovens hit 850°F (454°C), while domestic ovens usually peak at 550°F (288°C). For a similar effect, preheat a pizza stone or steel for at least an hour before baking; this mimics the intense base heat needed for a crispy bottom and fluffy middle.
Mastering pizza dough requires practice and patience. Each attempt is a learning experience. We suggest keeping a baking diary, tweaking amounts, and perfecting the process to suit your home's conditions.
Interested in observing our dough-crafting methods firsthand? Attend our monthly pizza workshops where Chef Alessandro exhibits these skills and more. Check the schedule on our events page for future sessions!