Here at QuietMarsh, we're under the impression that the secret to extraordinary pizza lies in the dough. With over 30 years refining our recipe, we're thrilled to divulge some of our dough crafting insights. While our exact recipe remains a closely-guarded family secret, we will guide you towards achieving bakery-style pizza dough within the confines of your domestic kitchen.
Choosing the Right Flour
To begin with the perfect base, use superior 00 flour, recognized for its ultra-fine grind and moderate protein level, circling 12%. This yields an ideal mix of elasticity and softness in the dough. Should 00 flour be beyond reach, a worthy alternative is high gluten bread flour, though it may alter the texture somewhat.
Considering Water Temperature and Dough Moisture
Water's warmth is crucial for fermentation timing and the fruition of the dough. Opt for chilled water at about 45°F (7°C) to slow ferment and enhance taste, or lukewarm water at roughly 85°F (29°C) for a faster rise. Aim for a dough moisture level—a ratio of water to flour—within 60-70% to suit most domestic ovens.
Yeast and Time: Less is More
A keynote for palate-pleasing dough is minimal yeast coupled with extended fermentation. Just 0.2% of fresh yeast in proportion to the flour is enough for a 24 to 48-hour ferment. This deliberate pace births intricate flavors and renders the dough more digestible.
The Crucial Role of Salt
Salt is not solely a flavor enhancer—it consolidates the gluten framework and tempers yeast activity. Use fine sea salt at a ratio of 2.5-3% to your flour weight, introducing it once your flour and water are partially incorporated to avoid direct yeast contact.
The Science of Fermentation
Ferment the mixed dough in bulk at room temperature for a couple of hours, then section it and form it into balls. These should be stored in lidded containers and chilled for one to three days. During this cold ferment, enzymes transform starches to sugars, enriching the flavor and promoting the dough's appetizing golden top.
Delicate Dough Handling
When it's time to bake, give your dough an hour or two post-refrigeration to reach room temperature. Preserve the developed air pockets by softly pressing and stretching the dough using your fingertips instead of rolling it.
Heat: The Ultimate Enhancer
While our wood-burning ovens hit an impressive 850°F (454°C), typical home ovens peak at around 550°F (288°C). For a similar effect, preheat your pizza stone or steel for at least an hour, which provides the needed intense bottom heat to mimic our crispy crusts and airy interiors.
Honing your pizza dough skills is an ongoing adventure that reveals more with each batch you create. Keep a journal of adjustments and note the effects, unwrapping the secrets to making perfect pizza in your own kitchen.
Inquisitive about experiencing our dough-making process firsthand? Come to one of our monthly workshops, where Chef Anna walks you through these steps. Peek at our event schedule for upcoming sessions!