Here at FieldMariner, we're of the opinion that extraordinary pizza begins with the dough. Having refined our formula for over thirty years, we are thrilled to divulge some insider knowledge to you. While the precise recipe remains a closely-guarded legacy, the following tips will steer you towards achieving that pizzeria-style pizza dough in your own kitchen.
Choosing the Right Flour
The key to top-notch pizza dough lies in the choice of flour. Our top pick is 00 flour, an ultra-fine Italian flour with a moderate protein content of approximately 12%, creating just the right mix of firmness and softness. If 00 flour isn't available, a suitable alternative would be bread flour, bearing in mind that the results may vary slightly in texture.
Water's Temperature and its Influence on Dough
The temperature of the water you use is vital as it affects the rising time and texture of the dough. Utilize cold water, roughly 45°F (7°C), for a prolonged rise enhancing the flavor, and warmer water, around 85°F (29°C), for a speedier proofing process. The water-to-flour ratio, also known as hydration level, should ideally be within 60-70% for optimal results in standard home ovens.
Time Over Yeast
A flavorful dough is the result of minimal yeast and ample fermentation time. We use a mere 0.2% of fresh yeast compared to the flour's weight, allowing the dough to ferment for 24 to 48 hours. This leisurely approach affords the flavors to mature and produces a dough that's more digestible.
Salt's Role Beyond Taste
Salt's function goes beyond just seasoning—it fortifies the gluten matrix and moderates the yeast's activity. Use fine sea salt at a ratio of 2.5-3% to the flour's weight. Introduce it once the flour and water begin to amalgamate, avoiding any direct contact with the yeast.
Fermentation: A Culinary Craft
Post-mixing, let your dough undergo bulk fermentation at a consistent room temperature for two hours and then divide it into balls. Put these in sealed containers and refrigerate anywhere from 24 to 72 hours. It's in this phase of cold fermentation where the alchemy occurs—enzymes decompose the starches into sugars, providing both excellent flavor and the crust's appealing golden hue.
Gentle Handling
When ready to bake, bring your dough out of the fridge 1-2 hours ahead to reach room temperature. Be gentle when handling the dough to maintain the air bubbles that formed during fermentation. Form and extend the dough with your fingertips instead of rolling it out to preserve the air pockets that contribute to the crust's puffiness.
Applying Adequate Heat
Our pizza kilns reach upwards of 850°F (454°C), a feat most home ovens cannot achieve, usually peaking at about 550°F (288°C). To get around this, we suggest using a pizza stone or steel, preheated for a good hour, mimicking the effect of powerful bottom heat essential for a crispy shell and a light interior.
The mastery of pizza dough is an evolving art. Each attempt is a learning experience, offering insight into the nuances of dough preparation. We recommend keeping track of your outcomes, adjusting variables where necessary, and finding the perfect method for your kitchen.
For those eager to witness our dough-making up close, we hold monthly pizza-making workshops where Chef Alessandro demonstrates these practices in detail. For information on upcoming sessions, refer to our events schedule!