Here at ExploringThePast, we're firm believers that extraordinary pizza begins with extraordinary dough. Having honed our recipe for over 30 years, we're thrilled to divulge some of our dough-making wisdom. Although the specific details of our recipe remain a well-guarded trade secret, following these key principles can help you create pizza dough of a professional standard in your own home.
Flour's Importance Cannot Be Overstated
Superior pizza dough is built upon quality flour. Our preference lies in using 00 flour, distinguished by its fine milling and moderate protein levels, which average around 12%. Such flour imparts the ideal mix of durability and softness to your dough. In absence of 00 flour, bread flour serves as a reasonable alternative, though the resulting texture might slightly diverge.
Attention to Water Temperature and Dough Hydration
The water used in your dough can significantly affect the pace of fermentation and the overall development of the dough. Utilize cold water, preferably around 45°F (7°C), for a prolonged fermentation process that enhances the dough's taste, whereas warmer water at about 85°F (29°C) can speed up fermentation. Aim to maintain water content within 60-70% relative to the flour to suit most domestic ovens.
Paring Back Yeast for Enhanced Fermentation Time
A pivotal tip to achieving richly flavored dough is to minimize yeast usage and extend the fermentation period. We recommend around 0.2% fresh yeast by flour weight and letting the dough ferment anywhere from 24 to 48 hours. The leisurely fermentation time fosters the development of intricate flavors and results in a more digestible dough.
Salt: A Dual-Purpose Ingredient
Salt's role transcends mere flavoring; it fortifies the dough's gluten network and modulates fermentation. Use finely ground sea salt at a rate of 2.5-3% of the flour's weight. Integrate it once the flour and water begin to merge so as to avert direct contact with the yeast.
The Craft of Fermentation
Post-mixing, give your dough an initial fermentation at room temperature for a couple of hours, then set it out into individual portions. Enclose these portions in lidded containers and let them chill in the refrigerator for 24 to 72 hours. It's during this cold fermentation phase that transformation occurs: enzymes are hard at work converting starch into sugars, culminating in delightful flavors and contributing to the crust's signature bronzed look.
Handling with Tenderness
When it's pizza crafting time, pull out your dough from the cold storage 1-2 hours ahead of baking to reach room temperature. It's crucial to touch the dough delicately to keep the air bubbles intact. Ditch the rolling pin; rather, employ your fingertips to delicately press and stretch the dough, honoring those pockets of air.
The Ultimate Element: Scorching Heat
While our ovens at the restaurant surge to a fiery 850°F (454°C), regular home ovens generally hover at about 550°F (288°C). Overcome this limitation by preheating a pizza stone or steel for a minimum of 60 minutes, which will emulate the robust underside heating necessary for a crunchy crust and a lofted interior.
The art of pizza dough perfection is continuous, with each making session teaching us new insights. We urge you to jot down observations, tweak variables, and uncover the optimal conditions for your distinct cooking space.
Keen on observing our dough preparation live? Participate in our monthly pizza craft workshops where Chef Luca will show you these methods in depth. Peek at our events schedule for the upcoming sessions!