Here at EvenfallGrove, our philosophy is that outstanding pizza is built on outstanding dough. With over thirty years of refining our recipe, we're thrilled to unveil some of our dough-making secrets. Although we can't disclose our complete recipe (certain traditions are to be kept secret!), these key points will empower you to make pizzeria-caliber pizza dough right in your kitchen.
Quality of Flour Is Key
The cornerstone of superb pizza dough lies in using top-notch flour. 00 flour is our top recommendation, an ultra-fine, medium-protein (about 12%) Italian flour, delivering just the right mix of dough strength and softness. Should 00 flour elude you, bread flour makes for a decent backup, but expect a somewhat altered texture.
The Role of Water Temp and Dough Hydration
Your water's temperature is crucial for controlling fermentation and dough maturity. Preferably use chill water around 45°F (7°C) for a slow fermentation and more developed taste, or lukewarm water close to 85°F (29°C) for a faster rise. Hydration levels, the water-to-flour ratio, should stay within 60-70% to suit most household ovens.
Less Yeast, More Time
A key ingredient to a tasty dough is using minimal yeast and giving the dough ample time to ferment. We use just a 0.2% ratio of fresh yeast to our flour for a 24-48 hour fermentation process, fostering a more complex taste profile and a dough that's easier on the stomach.
Salt: Beyond Taste
Salt's role extends beyond mere flavoring; it reinforces the gluten matrix and regulates fermentation. Our advice is to use fine sea salt at a 2.5-3% proportion to the flour. Introduce it once the flour and water begin to merge, avoiding any direct contact with the yeast.
The Craft of Fermenting
Post-mixing, let your dough go through an initial bulk fermentation at room temperature for a couple of hours, then section it into individual balls. Store these in lidded containers and refrigerate for a period ranging from one to three days. The cold fermentation stage is critical, as enzymes convert starch into sugars, yielding not just flavor but also that signature crust browning.
Gentle Handling
When the time comes to make your pizza, take the dough out of the fridge one to two hours before you're ready to bake. Handle it delicately to keep the air bubbles intact. Shape the dough using your fingers, as this preserves the bubbles better than rolling it out.
Heat: The Finishing Element
Although our professional ovens can hit 850°F (454°C), home ovens typically top out at about 550°F (288°C). To make up for this, bake on a pizza stone or steel that you've pre-heated for at least 60 minutes to emulate the powerful, direct heat necessary for a crispy crust and airy center.
Refining your pizza dough skills is a continuous endeavor; every batch is an opportunity to learn more about the craft. Keep a record, tweak the process, and find out what yields the best results in your own kitchen.
For an up-close look at our dough preparation and some in-depth guidance, don't miss out on our monthly pizza-making classes led by Chef Luca. For the dates, take a look at our events schedule!