Here at MariGlenway, we're of the mind that extraordinary pizza is birthed from extraordinary dough. With our thirty years of refinement behind us, we're thrilled to divulge a few insider tips. Although our exact recipe remains our own little secret (some things are just too precious to share!), these foundational guidelines will aid you in crafting a pizzeria-level pizza dough within the confines of your own kitchen.
Choosing the Right Flour
The cornerstone of our renowned pizza dough is premium flour. 00 flour, known for its fine grind and moderate protein levels, approximately 12%, is advised to achieve a balance of elasticity and softness. If 00 flour is beyond reach, bread flour can act as an alternative, though it does impart a dissimilar mouthfeel.
Importance of Water Temp and Dough Hydration
The temperature of the water you employ is pivotal to the rate your dough ferments and its overall maturation. Opt for cool water at about 45°F (7°C) to render a slow fermentation conducive to flavor development. Warmer water at 85°F (29°C) will hasten the fermentation process. Aim for a hydration ratio—that is, water to flour—of 60-70% to suit most residential ovens.
The Magic of Slow Fermentation
To attain a dough that's rich in taste, our practice involves minimal yeast usage and extended fermentation periods. By adding merely 0.2% fresh yeast by weight of the flour, we allow our doughs to ferment over 24-48 hours. This lengthy fermentation not only enriches the dough’s flavor profile but also results in more digestible bread.
The Role of Salt
Salt is more than just a flavor enhancer—it fortifies the gluten network and modulates fermentation timing. For optimal results, integrate fine sea salt at a rate of 2.5-3% of your flour's weight. Assure that it’s melded post-initiation of flour-water amalgamation to refrain from inhibiting yeast activity.
Fermentation Mastery
Following the initial mix, let your dough undergo a primary fermentation at ambient temperature for around 2 hours, thereafter portion and shape into balls. Encase these in lidded containers and refrigerate for a period of 24-72 hours. During this cold fermentation, starches transform into sugars thanks to enzymatic action, imparting depth in flavor and a characteristic crust browning.
Gentle Handling
When it comes time to craft your pizza, gently reintroduce your dough to warmth by removing it from cold storage 1-2 hours before you plan to bake. Be gentle to maintain the integrity of the air pockets that developed during fermentation. Press and stretch the dough with your fingertips in place of rolling it out, as the latter can deflate the dough.
Perfecting Heat Application
Our formidable wood-fired ovens can soar to 850°F (454°C), but a typical kitchen oven will usually only reach 550°F (288°C). You can offset this by preheating a pizza stone or steel for a minimum of one hour, which will provide the crucial bottom heat needed for a crust that is optimally crisp outside and soft inside.
The mastery of pizza dough is a continuous learning curve. Every individual mix is a lesson in the art of dough making. It's beneficial to record observations, tweak the method, and comprehend what yields the best outcome within the space of your home kitchen.
For a first-hand look at our dough-preparation process, we invite you to attend one of the monthly pizza workshops where Chef Giovanni will exhibit these methods up close. Be sure to consult our events schedule for forthcoming workshop opportunities!