Here at QuietWillowBloom, we hold the belief that extraordinary pizza begins with extraordinary dough. With over thirty years to hone our recipe, we can't wait to disclose some of our well-kept secrets. While our unique recipe remains a closely guarded tradition, we're offering guidelines to help you make pizzeria-level pizza dough right in your kitchen.
Quality Flour is Key
The cornerstone of superior pizza dough lies in premium-quality flour. 00 flour is our go-to choice – a super fine Italian flour with a moderate protein level (close to 12%), achieving an ideal combination of elasticity and softness. For those who can't access 00 flour, bread flour can serve as an alternate, though it will alter the texture slightly.
Importance of Water Temperature and Dough Hydration
The temperature of your water is critical to the fermentation duration and the development of the dough. Opt for cold water around 45°F (7°C) for extended fermentation, which enhances taste, or warm water around 85°F (29°C) for a faster process. Aim for a hydration level between 60-70% to suit most residential ovens.
Less Yeast, More Time
The key to a flavorful dough is minimal yeast and extended fermentation periods. We use only 0.2% fresh yeast in proportion to the flour for doughs that slowly ferment from 24 to 48 hours. This gradual fermentation cultivates rich flavors and results in a dough that's not only tasty but also more digestible.
Salt's Role Beyond Taste
Salt does far more than just enhance the taste of your dough—it fortifies the gluten network and modulates fermentation. Ideally, fine sea salt should comprise 2.5-3% of your flour's weight. Introduce it after mixing your flour and water to avoid direct contact with the yeast.
Fermentation: A Craft
Once mixed, allow your dough to undergo an initial bulk fermentation at normal room temperature for two hours before dividing it into balls. Encase these in lidded containers and chill them for 24-72 hours. During this cold fermentation phase, enzymes decompose starches into sugars, adding flavor and contributing to the caramelization you see on our crusts.
Gentle Handling
When ready to bake, take your dough out of the refrigerator 1-2 hours ahead to let it come to room temperature. Preserve the formed gas bubbles by delicately handling the dough. Press and stretch the dough with your fingertips rather than rolling, which deflates those vital air pockets.
The Crucial Element: Heat
Our professional wood-fired ovens reach 850°F (454°C), but most home ovens go up to about 550°F (288°C). To adapt, utilize a pre-heated pizza stone or steel for at least one hour to provide the strong bottom heat necessary for a crunchy exterior and a light interior.
Perfection in pizza dough is a continual learning experience. Each iteration is an opportunity to grasp more about the dough-making process. We advocate for keeping a record of your tries, tweaking the variables, and finding the perfect formula for your kitchen's conditions.
For those interested in experiencing our dough-making process firsthand, we offer monthly pizza workshops led by Chef Julian, where these methods are demonstrated meticulously. For the upcoming workshop dates, please refer to our events calendar!