Here at MossFieldAnchor, we're passionate about the belief that extraordinary pizza begins with extraordinary dough. With over thirty years of refining our dough technique, we're thrilled to offer some insight into our methods. While the entire recipe remains our closely-held secret, these foundational tips will assist you in achieving a pizzeria-quality pizza crust right in your own kitchen.
Choosing the Right Flour
The quality of your flour can make or break your pizza dough. Our top choice is 00 flour, an ultrafine Italian flour with a balanced protein content (typically about 12%), which gives the dough just the right mix of elasticity and softness. If 00 flour isn't available, a good alternative is bread flour, although you'll notice a minor difference in texture.
Temperature of Water and Its Effects on Dough
Water's temperature plays a pivotal role in the time it takes for your dough to ferment and mature. Opt for cold water at about 45°F (7°C) if your goal is a slow fermentation process which enhances taste, or warmer water at 85°F (29°C) for a faster rise. Aim for water-to-flour hydration levels to be within 60-70% for optimal cooking in home ovens.
Fermentation: Less Yeast, More Time
To coax out the richest flavors from your dough, minimize the use of yeast and extend the fermentation period. Our method includes just 0.2% fresh yeast in relation to the weight of the flour, letting the dough ferment for periods ranging from 24 to 48 hours. Such a lengthy process not only develops character in the flavor but also results in a more digestible pizza dough.
The Importance of Salt
Salt is more than a mere seasoning; it fortifies the gluten network and moderates fermentation. For best results, we suggest fine sea salt at a ratio of 2.5-3% of the flour's weight. Remember to mix the salt after the flour and water begin to merge, as direct contact with yeast should be avoided.
Mastering the Art of Dough Fermentation
Post-mixing, give your dough a room-temperature bulk fermentation for two hours before dividing it into separate balls. Encase these portions in lidded containers and let them rest in the refrigerator for 24 to 72 hours. It's during this cold fermentation stage that the dough undergoes significant transformation, with enzymes converting starches into sugars, thus enhancing the flavor and contributing to the crust's appealing browning effect.
Gentle Dough Handling
When you're ready to bake your pizza, remove the dough from the fridge one or two hours in advance. Be gentle when handling the dough to keep the developed air pockets intact. Rather than flattening with a rolling pin, use your fingertips to press and stretch the dough.
Applying the Optimal Heat
Despite our high-temperature, wood-burning ovens reaching upwards of 850°F (454°C), most domestic ovens top out at roughly 550°F (288°C). To achieve a comparable effect, we recommend preheating a pizza stone or steel for at least an hour, which will replicate the intense bottom heating necessary for that sought-after crispy exterior and light inside.
Perfecting your pizza dough is a continuous learning experience. Each attempt can teach you more about the baking intricacies. We urge you to document variations, adjust accordingly, and discover the methods that function best in your kitchen.
For an in-depth look at our dough preparation, consider attending our monthly pizza workshops, where Chef Alessandro showcases these techniques. Please refer to our events calendar for the latest schedule!