Here at MellowTone, we're firm believers that extraordinary pizza is born from extraordinary dough. With over 30 years dedicated to refining our recipe, we are thrilled to offer a glimpse into our technique. Our exact recipe is a closely held secret, but these foundational tips will help you craft a pizzeria-caliber pizza dough in the comfort of your own kitchen.
Choose the Right Flour
The key to a superior pizza dough is top-tier flour. 00 flour, an ultra-fine Italian variety with a moderate protein level of roughly 12%, is our go-to choice. It strikes a delicate balance between strength and softness. In the absence of 00 flour, a viable alternative is bread flour, though it will yield a marginally altered texture.
Regulating Water Temperature and Dough Hydration
Water temperature is pivotal for controlling the dough's fermentation period and overall development. Cold water, around 45°F (7°C), is optimal for a slow fermentation process, enhancing the dough's taste. On the flip side, warmer water at about 85°F (29°C) speeds up fermentation. A hydration ratio of water to flour stretching from 60% to 70% is generally best for conventional home ovens.
Yeast Usage and Fermentation Time
A critical element of tasty dough lies in the minimal use of yeast and an extended fermentation period. Our doughs, which ferment over 24 to 48 hours, contain only 0.2% fresh yeast compared to the weight of the flour. This gradual method fosters a buildup of rich flavors as well as a more digestible dough.
Salt's Role Beyond Taste
Salt brings more to the table than just taste—it reinforces the gluten meshwork and moderates the fermentation process. A ratio of fine sea salt at 2.5-3% of your flour weight is ideal. Introduce it once the flour and water are partially merged, avoiding direct yeast contact which could hinder its effectiveness.
The Fermentation Craft
Post-mixing, let your dough undergo primary fermentation at ambient temperature for a couple of hours, then divide it into ball portions. Place these into covered containers and chill them in the refrigerator for a span of 24-72 hours. During this chilled fermentation, enzymes decompose starches into simpler sugars, imparting flavor and contributing to the characteristic browning of our crust.
Handling the Dough Gently
When preparing to bake, take the dough out of the refrigerator 1-2 hours in advance to allow it to return to room temperature. When shaping your pizza, handle the dough with care to keep the developed air pockets intact. Use your hands to gently press and stretch the dough instead of a rolling pin, which could deflate the bubbles.
Intense Heat for the Finish
Although our commercial wood-fired ovens can reach a blazing 850°F (454°C), typical household ovens usually top out at about 550°F (288°C). To simulate the effect, preheat a pizza stone or steel for an hour at least. This will generate the high, intense heat required to achieve a crisply baked crust and fluffy center.
The art of pizza dough perfection is an evolutionary process; each batch is a lesson in the intricacies of dough crafting. We encourage you to track your adjustments, experiment with various factors, and find the ideal methodology for your unique kitchen setting.
Interested in observing our dough creation up close? Attend one of our monthly pizza classes led by Chef Luca, where he elaborates on these techniques. Peek at our events calendar for the next available session!