Here at EverydayReferenceHub, our philosophy is that outstanding pizza is built on outstanding dough. With over 30 years spent refining our blend, we are eager to impart some insightful tips to you. Although the specific details of our recipe are a closely held secret, the guidelines we offer will aid you in creating dough of pizzeria-level quality in your own kitchen.
Significance of Flour
The cornerstone for any delicious pizza dough is premium flour. 00 flour is our flour of choice, an ultra-fine Italian variety with a moderate level of protein (approximately 12%), granting dough that ideal mix of elasticity and softness. If 00 flour isn't available, bread flour can act as a substitute even though it will yield a slightly altered consistency.
Optimal Water Temp and Dough Moisture
The dough's fermentation duration and its textural development are greatly influenced by your water’s temperature. Utilize chill water, about 45°F (7°C), to favor slow fermentation and consequently more nuanced flavors. In contrast, warm water, around 85°F (29°C), will hasten the fermentation process. For a typical home oven, maintaining a hydration level, which is the water-to-flour ratio, of 60-70% is advisable.
Less Yeast, Longer Fermentation
To achieve a rich-tasting dough, it’s essential to use minimal yeast and allow for a protracted fermentation period. We use merely 0.2% fresh yeast in proportion to the flour weight, giving the dough a substantial 24 to 48 hours to ferment, which enhances the flavor and makes the dough more digestible.
Salt’s Structural Role
Aside from adding taste, salt is crucial for strengthening gluten networks and moderating fermentation. Our recommendation is to use fine sea salt at a level of 2.5-3% of the flour's weight, introducing it once the initial flour and water amalgamation is underway, to prevent the salt from immediately interacting with the yeast.
The Fermentation Process
Following the mixing process, let your dough undergo a primary bulk fermentation at room temperature for 2 hours, then apportion it into individual balls. Encase these in containers sealed with lids and place them in the refrigerator for 24-72 hours. It's during this refrigerated fermentation phase that true flavor develops, as enzymes breakdown starches into simpler sugars, aiding in the dough's final crust coloration.
Gentle Dough Handling
When it's time to craft your pizza, extract the dough from the cold storage 1-2 hours before you bake to let it come up to temperature. Be gentle with the dough to keep the air bubbles intact. Instead of rolling, use your fingers to push and stretch the dough, conserving those air pockets.
Applying Heat Precisely
Even though our wood-fired ovens are capable of reaching 850°F (454°C), typical home ovens have a maximum of around 550°F (288°C). For similar baking results, use a well-heated pizza stone or steel, allowing at least an hour of preheating to mimic the intense direct heat necessary for obtaining a crisp crust with a light, airy texture.
The adventure in pizza dough perfection is an ongoing process, as every batch is an opportunity to broaden your understanding. Document your experiences, fine-tune variables, and figure out what delivers the best results in your particular baking environment.
For an up-close demonstration of how we make our dough, consider attending one of our pizza workshops, hosted monthly, where Chef Julien showcases his skills. Look at our events calendar for future sessions!