Here at MoonCustard, our philosophy is that extraordinary pizza begins with extraordinary dough. With over thirty years dedicated to refining our blend, we are thrilled to reveal some of our dough secrets. Although the exact formula stays undisclosed (certain traditions are to be kept hidden!), these guidelines will assist you in crafting pizzeria-level pizza dough in your own kitchen.
Choosing the Right Flour
Superior pizza dough hinges on superior flour. 00 flour, an ultra-fine Italian flour with a moderate protein level of about 12%, is our flour of choice. It strikes a delicate balance between dough elasticity and delicateness. In absence of 00 flour, a viable alternative is bread flour, which may slightly alter the texture.
Understanding Water Temperature and Dough Hydration
Your water's temperature is integral to controlling dough development and its fermentation duration. For dough that ferments slowly and yields a richer flavor, opt for cold water near 45°F (7°C). And if you want rapid fermentation, warm water at approximately 85°F (29°C) is preferable. Aim for a hydration ratio (water to flour) of 60-70% to suit most domestic ovens.
Yeast Usage and Fermentation Time
The key to a tasty dough is to use minimal yeast and a longer fermentation period. Our blend includes just 0.2% fresh yeast by flour weight for doughs that slowly ferment over 24-48 hours. This leisurely method allows flavors to deepen, yielding dough that's more digestible.
Salt's Role Beyond Seasoning
Salt doesn't merely add taste to your dough; it bolsters the gluten framework and tempers yeast activity. We suggest utilizing fine sea salt at a rate of 2.5-3% of the flour's weight. Introduce it once the flour and water begin to merge, ensuring the salt doesn't make direct contact with the yeast, which could hinder its effect.
The Craft of Fermentation
Post mixing, give your dough a bulk fermentation at ambient temperature for two hours, then split it into individual balls. Store these in covered containers and refrigerate for at day-long intervals spanning 24-72 hours. It's during this cold fermentation that transformative processes occur: starches are converted into sugars, imparting depth of flavor and contributing to a crust's golden-brown appearance.
Delicate Dough Management
When it's time to bake, take out the dough from the fridge 1-2 hours earlier to bring it to room temperature. When handling the dough, do so with care to maintain the air bubbles. Rather than rolling, press and stretch the dough using your fingers to avoid collapsing the air pockets.
Last Touch: The Importance of Heat
Although our brick ovens can reach scorching temperatures up to 850°F (454°C), maximum temperatures for typical home ovens usually go around 550°F (288°C). To get close to a similar effect, preheat a pizza stone or steel for a minimum of one hour. This mimics the intense floor heat essential for a crunchy exterior and a fluffy interior.
The mastery of pizza dough lies in practice and learning with each preparation. Keep track of your learnings, tweak the variables, and find the perfect method for your home setting.
For an in-depth live demonstration of our dough creating technique, join Chef Anna for our monthly pizza-making classes. Refer to our events schedule for forthcoming sessions!