Here at Dough Maestro's Pizzeria, we are convinced that the cornerstone of an extraordinary pizza is the dough's exceptional quality. With over 30 years of refining our recipe behind us, we're thrilled to disclose some of our dough secrets to you. Although we're holding the exact recipe close to our hearts, these fundamental tips will aid you in preparing pizza dough of pizzeria caliber within your abode.
Quality of Flour is Key
For a superior pizza base, it's essential to select premium flour. We opt for 00 flour, an ultra-fine milled Italian variety with a moderate protein level, typically around 12%. This ensures a delicate texture with enough resilience. Should 00 flour evade you, bread flour is an adequate stand-in with a marginally altered feel.
Hydration and Temperature of Water
The dough's characteristics and the speed of its fermentation are influenced by the temperature of the water used. For an extended fermentation, which bolsters the flavor, cold water measured at about 45°F (7°C) is preferred. On the other hand, for a quicker rise, you'd want water with a temperature near 85°F (29°C). The dough's hydration, the flour-to-water ratio, ideally sits between 60% and 70% for the majority of household ovens.
Yeast in Moderation, Time in Abundance
A critical ingredient for tasty dough is minimal yeast and extended fermentation time. Our process includes a modest 0.2% of fresh yeast by flour weight for a 24-48 hour fermentation period. This gradual approach not only nurtures rich flavors but also renders the dough easier to digest.
Salt's Role Beyond Taste
Salt does not merely impart flavor; it reinforces the dough's gluten framework and regulates yeast activity. We add fine sea salt at a rate of 2.5-3% of flour weight, ensuring its introduction post the initial amalgamation of flour and water, thus keeping it from immediate contact with the yeast.
Fermentation: An Art Form
Post-mixing, give your dough a bulk fermentation at room temperature for about two hours, followed by division into individual portions. Encase these portions in lidded containers and set them to chill in the refrigerator for a duration of 24-72 hours. It is in this period of cold fermentation that dough truly transforms; enzymes work on breakdown of starches into sugars, contributing to both taste and the crust's attractive golden hue.
Delicate Handling
Before you set out to craft your pizza, extract the dough from the cold environment of the refrigerator an hour or two before baking to let it come to room temperature. It's essential to handle the dough softly to maintain the air-filled pockets that developed during fermentation. Form the dough by pressing and stretching with your fingertips against the use of a rolling pin, which can deflate the dough.
A Matter of Heat
Whereas our specialized ovens can achieve a fiery 850°F (454°C), regular home ovens tend to peak around 550°F (288°C). To mimic the heat, preheat a pizza stone or steel for no less than an hour to get the searing bottom heat required for a crisply baked crust and a light interior.
Perfecting the art of pizza dough is an evolving process; each attempt enlightens you further. We suggest keeping a log, tinkering with the elements, and honing in on what delivers optimally in your cooking space.
Interested in observing our dough-making method up close? Attend one of our monthly pizza workshops where Chef Alex illustrates these techniques comprehensively. For forthcoming sessions, have a glance at our events schedule!