At CitrusGrove, our philosophy is that extraordinary pizza begins with extraordinary dough. Having refined our dough recipe for over thirty years, we are thrilled to offer some insight into our methods. Although the exact blend of ingredients remains our trade secret, the following fundamental tips and techniques will guide you in crafting top-notch pizza dough within your own kitchen.
Choosing the Right Flour
The key to a successful pizza dough lies in using premium flour. Our preferred choice is 00 flour, the ultra-fine Italian variety that particularly contains moderate protein levels, roughly 12%, contributing to the ideal mix of strength and softness in the dough's texture. In case 00 flour is unavailable, opting for bread flour can do the trick, despite yielding a somewhat varied texture.
Water Temperature and Dough Hydration
The water's temperature plays an instrumental role in dictating the time required for fermentation and the development of the dough. For a slower fermentation process that enhances flavor, water should be cool, approximately 45°F (7°C). Warmer water around 85°F (29°C) can speed up fermentation. It's advisable that the dough hydration, meaning the water to flour ratio, stays within 60-70% for the best results in standard home ovens.
Fermentation: Less Yeast, More Time
A fundamental trick to realizing a richly flavored dough is to use smaller amounts of yeast combined with longer fermentation periods. With just a 0.2% ratio of fresh yeast in relation to flour, we let our dough ferment for between 24-48 hours. Slow fermentation not only enhances the flavors but also makes the dough more digestible.
The Role of Salt
Salt isn't simply a seasoning—it's crucial for reinforcing the gluten matrix and moderating fermentation. We find that fine sea salt incorporated at a proportion of 2.5-3% to the flour weight works best. Introduce it once the flour and water begin blending, ensuring that it doesn't come directly into contact with the yeast.
Fermentation: The Magic Ingredient
Once mixed, let the dough go through primary fermentation at normal room temperature for a couple of hours. Then, portion it into separate balls, and store these in covered containers in the fridge for 24-72 hours. During this extended cold fermentation phase, starches gradually convert into sugars, which add depth to the taste while contributing to the golden-brown crust our pizzas are known for.
Gentle Dough Handling
Prior to pizza assembly, remove the chilled dough from the fridge 1 or 2 hours earlier to bring it up to temperature. Handling the dough delicately is essential in maintaining the air bubbles. Rather than rolling it out, which can deflate the bubbles, press and stretch the dough with your fingertips.
The Importance of High Heat
Our wood-fired ovens can reach a fiery 850°F (454°C), but home ovens generally max out closer to 550°F (288°C). To mitigate this, we suggest using a preheated pizza stone or steel for at least one hour, ensuring the necessary intense heat from the underside to attain a crisp crust with a light and fluffy interior.
Mastering pizza dough is an evolving process. Every time you make it, you learn something new. Keep track of your modifications, reflect on the outcomes, and tailor your technique to best suit the conditions of your own kitchen.
For a hands-on experience and to delve deeper into our dough-making process, attend one of our monthly pizza workshops where Chef Julian will walk you through these steps in greater detail. Refer to our events calendar for upcoming workshop dates!