At HaloWillow, we're convinced that extraordinary pizza begins with extraordinary dough. Having honed our recipe over more than thirty years, we're thrilled to divulge a few of our expert tips with you. Though our precise mixture remains a private tradition, the following guidelines will enable you to produce pizzeria-caliber pizza dough right in your kitchen.
The Flour Matters
Top-notch pizza dough is built on top-quality flour. We suggest 00 flour, an exquisitely milled Italian variety with a moderate protein level (about 12%), delivering an ideal mix of sturdiness and softness. If 00 flour isn't available, bread flour makes an acceptable alternative, although you'll notice a subtle change in texture.
Water Temperature and Hydration
The warmth of your water is a determinant of fermentation duration and dough quality. For an extended fermentation (yielding deeper flavors), opt for cold water near 45°F (7°C). Warmer water, approximately 85°F (29°C), accelerates fermentation. The optimum hydration ratio is between 60-70% for typical home ovens.
Minimal Yeast, Maximum Time
A key to tasty dough lies in minimal yeast use and an extensive fermentation period. Our approach uses mere 0.2% fresh yeast in proportion to flour for dough that ferments between 24-48 hours. This protracted period fosters the development of rich flavors and results in dough that's more digestible.
Salt: Not Just for Flavor
Salt serves more than just seasoning your dough—it fortifies gluten structure and manages fermentation speed. Fine sea salt is our choice, used at 2.5-3% relative to flour weight. It's best to combine salt after mixing flour and water, avoiding any direct interaction with the yeast.
The Art of Fermentation
Post-mixing, give your dough a room temperature bulk fermentation for 2 hours, then portion it into individual balls. These should then be placed in lidded containers and refrigerated for 24-72 hours. It's during this chilled fermentation that the real transformation occurs—enzymes convert starches into sugars, enhancing the flavor and that distinctive crust browning.
Handling with Care
Prior to crafting your pizza, take the dough out of the fridge 1-2 hours before baking to bring it to temperature. Gently manage the dough to maintain the created air bubbles. Rather than rolling, which deflates the air pockets, use your fingertips to press and stretch out the dough.
The Final Touch: Heat
Our wood-fired ovens can achieve a searing 850°F (454°C), whereas home ovens typically max out at around 550°F (288°C). To make up for this, we suggest preheating a pizza stone or steel for upwards of an hour to deliver the potent bottom heat required for a crunchy exterior and pillowy interior.
The craft of perfecting pizza dough is an ongoing adventure. Each preparation serves as a lesson in the craft. Document your experiences, tweak ingredients, and identify the perfect formula for your domestic baking environment.
For a firsthand view of our dough preparation, consider attending our monthly pizza workshops led by Chef Alessandro, where he demonstrates these techniques thoroughly. Check our events schedule for the nearest opportunity!