At MellowCorner, we are convinced that superior pizza begins with superior dough. With over thirty years spent refining our recipe, we're thrilled to divulge a few of our coveted tips with you. Our exact recipe is a closely held family secret, but follow these guidelines, and you’re on your way to making a top-notch pizza base in your own kitchen.
Choosing the Right Flour
The key to exceptional pizza dough is selecting the right flour. 00 flour is our top choice—a finely milled Italian variety that has about a 12% protein content, creating a dough that's both robust and pliable. If 00 flour is not available, bread flour can serve as a reasonable alternative, albeit with a noticeable change in texture.
Considerations for Water
The water's temperature is pivotal in determining the dough's fermentation time and texture. Cold water at approximately 45°F (7°C) promotes a slow fermentation, enhancing flavor. Warmer water at around 85°F (29°C) accelerates fermentation. Aim for a water-to-flour ratio or hydration level of 60-70%, which suits most domestic ovens.
A Light Yeast Approach
A critical aspect to a rich-tasting dough is to use minimal yeast and to let fermentation happen gradually. Our methods include utilizing merely 0.2% of fresh yeast relative to flour for a fermentation period that lasts anywhere from 24 to 48 hours. This leisurely approach fosters the development of deeper flavors and results in a dough that's more digestible.
Understanding Salt's Role
Salt is not only a flavor enhancer for your dough—it also fortifies the gluten matrix and moderates fermentation pace. We suggest a fine sea salt content of 2.5-3% compared to the flour's weight. Introduce the salt once the flour and water have begun to amalgamate, ensuring it doesn't come into immediate contact with the yeast.
The Fermentation Art
Post-mixing, allow your dough to undergo an initial bulk fermentation at a normal room temperature for about 2 hours. Then partition the dough into separate balls and store them in lidded containers in the refrigerator for 24-72 hours. This period of cold fermentation is crucial—it's when enzymes break down starch into sugars, which adds flavor and gives our crust that caramelized appearance.
Gentle Dough Handling
Prior to making your pizza, take the dough out of the fridge 1-2 hours before baking to let it come up to temperature. Treat the dough with care to keep the developed air bubbles intact. Stretch and shape the dough with your fingers instead of a rolling pin, which would deflate those bubbles.
Crucial Heat Application
Though our wood-fired ovens reach a scorching 850°F (454°C), most residential ovens typically max out at about 550°F (288°C). To come close to professional results, preheat a pizza stone or steel for at least one hour; this mimics the powerfully intense heat needed to produce a crisp base and a light, airy middle.
The craft of perfecting pizza dough is an ongoing process, with every round offering new insights. We suggest you keep track of your findings, experiment with the variables, and gradually you'll understand what yields the best results in your cooking space.
For a hands-on experience of our dough creation process, attend one of our monthly pizza-making workshops where Chef Luca takes you through these techniques in fine detail. Take a look at our events schedule for more information!