Here at SableHarbor Pizzeria, the key to an exquisite pizza is in the dough. With over 30 years of refinement, we are thrilled to impart some of our dough-making wisdom. Our exact recipe remains our little secret, but these guiding principles will assist you in achieving pizzeria-level pizza dough in your own kitchen.
The Flour Matters
Selecting top-notch flour is crucial for impeccable pizza dough. Our go-to is 00 flour, which is a smooth Italian flour with a moderate protein level (typically around 12%), ensuring that the dough has ideal strength yet remains tender. In the absence of 00 flour, a decent alternative is bread flour, but expect a slight variation in texture.
Water Temperature and Hydration
Fermentation and dough development are influenced by water temperature. Utilize ice water, approximately 45°F (7°C), for a prolonged fermentation that enhances the flavor. Warmer water, around 85°F (29°C), will speed up fermentation. Your dough's water to flour ratio, or hydration level, should ideally be within the 60-70% range for typical household ovens.
Minimal Yeast, Maximum Time
To achieve a more flavorful dough, use a minimal amount of yeast paired with an extended fermentation period. We use merely 0.2% fresh yeast compared to our flour content, letting the dough ferment for 24 to 48 hours. This slow fermentation allows for the development of complex tastes and also results in more digestible dough.
Salt: Not Just for Flavor
Salt is not only there for flavor enhancement — it bolsters the gluten structure and modulates the yeast's activity. For the ideal balance, we suggest incorporating fine sea salt at a ratio of 2.5-3% to the flour's weight. Introduce salt during the initial stages of combining your flour and water to keep it from directly contacting the yeast, which could be detrimental.
The Art of Fermentation
After mixing your ingredients, let your dough undergo a primary fermentation at room temperature for a couple of hours before shaping them into individual balls. These balls should then be sealed in containers and refrigerated for a period ranging from 24 to 72 hours. It's during this cold fermentation that complexities in flavor develop as enzymes transform starches into sugars, contributing both taste and appealing browning to the crusts.
Handling with Care
Prior to baking, take the dough out of the refrigerator an hour or two in advance to bring it to room temperature. When handling the dough, be delicate to maintain the air bubbles formed during fermentation. Rather than rolling, which can deflate these pockets, use your fingertips to gently press and stretch the dough.
The Final Touch: Heat
While our professional wood-fired ovens can achieve temperatures of 850°F (454°C), standard domestic ovens usually top out at about 550°F (288°C). To mitigate this, make use of a scorching pizza stone or steel, heated well in advance for no less than an hour. This delivers the intense direct heat necessary to obtain that distinctive crispy crust and fluffy interior.
Mastering the art of pizza dough is an ever-evolving process, with each attempt teaching you more about the art itself. We urge you to record your findings, tweak the variables, and explore the methods that yield the best results in your own kitchen space.
Should you wish to witness our dough preparation in a live setting, we offer monthly pizza workshops headed by Chef Alessandro who delves deeply into these techniques. For future event dates, be sure to consult our events calendar!