At OatsheafLand, we're of the mind that extraordinary pizza is built on top-notch base. With more than 30 years spent refining our technique, we're thrilled to divulge a few of our cherished insights with you. Although the precise recipe remains a closely-held secret (certain traditions are best kept undisclosed!), these foundational guidelines will serve to help you craft pizzeria-caliber pizza bases right in your own kitchen.
Choosing the Right Flour
The cornerstone of exceptional pizza base is premium flour. It's our recommendation to opt for 00 flour, a superfine Italian variety that possesses a moderate protein percentage (approximately 12%). This achieves an optimal mix of robustness and delicateness. Should 00 flour be unavailable, a suitable alternative is bread flour, albeit the feel will slightly vary.
Water Temp and Dough Hydration
Your water's heat level is crucial for managing fermentation time and dough maturation. For a prolonged fermentation (yielding more complex taste), cold water at about 45°F (7°C) is preferred. If a faster fermentation is needed, tepid water at approximately 85°F (29°C) is advisable. Keep the dough's hydration, the proportion of water to flour, within 60-70% especially for most domestic ovens.
Yeast Usage and Time Allowance
To achieve a dough brimming with taste, the trick is to employ a minimal amount of yeast and allow ample time for fermentation. Our technique involves a mere 0.2% fresh yeast based on our flour's weight, leaving the dough to ferment for 24 to 48 hours. This extended period lets the flavors develop intricately while making the dough more digestible.
Importance of Salt
Salt is pivotal not just for seasoning your base—it also consolidates the gluten network and moderates fermentation. We advocate for using fine sea salt at 2.5-3% of the flour's weight. Introduce it once your flour and water begin to integrate, preventing any direct yeast contact.
The Craft of Fermentation
Post-mixing, grant your dough a room temperature bulk fermentation lasting 2 hours, then apportion it into individual portions. Stow these within lidded containers and refrigerate for a span of 24-72 hours. It's during this chilled fermentation that the real transformation occurs—enzymes decompose starches into sugars, enhancing taste and contributing to the crust's appetizing browning.
Gentle Handling
When pizza-making time comes, bring out your base from the cold storage 1 to 2 hours ahead of baking, letting it reach ambient temperature. When handling the dough, exhibit gentle care to maintain the formed air pockets. Instead of rolling, use your fingertips to press and stretch the dough gently.
The Ultimate Element: Heat
Although our pizza ovens can soar to 850°F (454°C), most home kitchen ovens have a limit around 550°F (288°C). To counter this, it's best to employ a preheated pizza stone or steel for at least one hour before use, supplying the intense heat at the base necessary to render a crispy finish and fluffy interior.
Honing your pizza base is a continual learning process. Every preparation teaches you a new feature of the craft. We urge you to keep notes, make adjustments to the variables, and find the perfect fit for your own cooking space.
For a first-hand experience of crafting dough, consider attending one of our monthly pizza workshops in which Chef Julian will demonstrate these tactics in full detail. Have a look at our events schedule for forthcoming sessions!