Here at MellowGroove, our credo is that the cornerstone of a truly great pizza is a stand-out dough. After honing our formula for over thirty years, we're thrilled to offer you a peek into our process. Though the full recipe is a closely-guarded legacy, these fundamental tips will guide you towards crafting pizzeria-level pizza dough within your own walls.
Choosing the Right Flour
The bedrock of our pizza dough lies in the excellence of the flour. 00 flour is our top choice—an Italian variant that's finely milled with a moderate protein level, typically around 12%, that ensures the dough's structural firmness while maintaining a tender chew. Should 00 flour be beyond your reach, a decent second option would be bread flour, albeit with a slight modification in texture.
Hydration and Water Temp
Water's warmth plays a crucial role in the dough's fermentation and maturation. Opt for colder water at 45°F (7°C) to extend fermentation—this imbues a richer taste—whereas warmer water around 85°F (29°C) accelerates the process. Keeping the hydration ratio to a scale of 60-70% is fitting for most household ovens.
Yeast Quantities and Fermentation Duration
A flavorful dough is often a product of minimal yeast usage and an extended fermentation period. We allocate just 0.2% of fresh yeast by weight of flour for doughs that undergo a 24-48 hours fermentation period. Such prolonged fermentation builds intricate flavors while yielding a dough that's more digestible.
Purpose of Salt beyond Taste
Not merely a flavor enhancer, salt is instrumental to reinforcing the gluten framework and moderating fermentation. Our recommendation? Utilize fine sea salt, about 2.5-3% of your flour weight, injecting it once the flour and water begin to amalgamate, ensuring it doesn't collide directly with the yeast.
Fermentation Craft
Following mixture, grant the dough a room temperature bulk fermentation of 2 hours, then apportion it into individual portions. Stow these portions in lidded vessels and refrigerate anywhere from 24 to 72 hours. During this refrigerated fermentation, enzymes are at work transforming starches into sugars, which not only enhance flavor but also contribute to the distinctive browning of our crusts.
Gentle Technique
Preparing to bake the pizza, bring out the dough from the fridge 1-2 hours prior to ensure it reaches an optimal temperature. When handling the dough, be gentle to maintain the air bubbles formed during fermentation. Instead of rolling out the dough, which deflates these pockets, press and stretch it with your fingertips.
Adding the Heat
Our wood-fired ovens might touch the heights of 850°F (454°C), a temperature out of reach for most domestic ovens, which usually peak at about 550°F (288°C). To overcome this, preheat a pizza stone or steel for a minimum of one hour; this simulates intense bottom heat necessary for a crispy bottom and a light, airy middle.
The quest to master pizza dough is a continuous learning experience. Each batch can offer new insights. Take notes, tweak variables, and unearth what brings about the best results in the climate of your kitchen.
Interested in witnessing our dough artisanship firsthand? Come along to one of our monthly pizza workshops, where Chef Alex will demonstrate these methods in depth. Be sure to check our events schedule for the next available workshop!