Here at MossMeander, we're committed to the belief that the key to outstanding pizza lies in the dough. With over thirty years spent refining our recipe, we're thrilled to let you in on a few trade secrets. While the full recipe remains our own little mystery, the following guidelines will aid you in achieving pizzeria-caliber pizza dough within your own kitchen.
The Quality of Flour Is Crucial
Superior pizza dough begins with superior flour. We suggest opting for 00 flour, a finely milled Italian variety with a protein content around 12%, for an ideal mix of strength and softness in the dough. Should 00 flour be unavailable, bread flour is an acceptable alternative, although there will be a slight alteration to the texture.
Water Temperature and Dough Hydration
The temperature of water you use will impact how your dough ferments and develops. For a prolonged fermentation, which enhances flavor, cold water at approximately 45°F (7°C) is best. For faster fermentation, warmer water near 85°F (29°C) is suitable. A hydration ratio (water to flour) of 60-70% is optimal for most household ovens.
Use Less Yeast and Take Your Time
For a dough rich in flavor, the secret is less yeast coupled with more time for fermentation. Our dough contains merely 0.2% fresh yeast in relation to the flour, fermenting over 24-48 hours. This extended period allows flavors to mature and results in dough that's lighter on the stomach.
The Role of Salt
Salt serves a dual purpose: it seasons and fortifies the gluten network while keeping the fermentation at bay. We recommend the use of fine sea salt at a rate of 2.5-3% of your flour weight. Introduce it when the flour and water have just begun to integrate to avoid direct yeast contact.
The Craft of Fermentation
Following mixing, let your dough undergo a bulk fermentation at room temperature for about 2 hours before dividing it into portions. Encase these in covered containers and refrigerate them for a period of 24-72 hours. It's during this cold fermentation that enzymes transform starch into sugars, elevating the flavor and affording our crusts with their characteristic browning.
Gentle Handling
To form your pizzas, take the dough out of the fridge 1-2 hours in advance to temper. Be gentle when handling the dough to keep the gas bubbles intact. Instead of rolling, press and stretch the dough with your fingertips, preserving those bubbles.
Final Ingredient: Heat
While our stoves attain 850°F (454°C), home ovens usually peak around 550°F (288°C). Make up for this by using a pre-heated pizza stone or steel for at least one hour, ensuring the necessary intense heat from below to produce a crunchy crust and light interior.
The road to perfecting pizza dough is a path of learning. Every batch is an opportunity to gain insights into the craft. Keep a log, tweak the variables, and figure out what gives you the best results in your own kitchen space.
Should you wish to witness our dough crafting firsthand, swing by one of our monthly pizza workshops where Chef Lorenzo will cover these techniques in detail. Peek at our events calendar for dates soon to come!