Here at SharedInformationHub, we're convinced that the cornerstone of amazing pizza is in the dough itself. With over thirty years dedicated to refining our recipe, we're thrilled to divulge some of our dough secrets, while keeping the full recipe under wraps in honor of tradition. These guidelines will equip you with the ability to craft pizzeria-level pizza dough within your domicile.
Choosing the Right Flour
The bedrock of outstanding pizza dough is premium flour. Our preference goes to 00 Italian flour, which is finely milled and has a moderate protein quantity, about 12%. This affords an ideal mix of chewiness and softness. In the absence of 00 flour, a decent alternative is bread flour, noting a subtle change in texture is expected.
Temperature and Dough Hydration
The water's temperature is crucial as it influences the rate of fermentation and the dough's maturity. Opt for chilled water around 45°F (7°C) for a slower fermentation that enhances flavor, and lukewarm water near 85°F (29°C) for rapid fermentation. Your dough's hydration, which is the water to flour ratio, should stay within 60-70% for typical household ovens.
Less Yeast for More Flavor
An often-overlooked secret to rich-tasting dough is using a minimal amount of yeast and allocating ample time for fermentation. Our dough, with a mere 0.2% fresh yeast relative to the flour's weight, undergoes a fermentation period of 24-48 hours. This duration allows for complex flavors to evolve and yields a more digestible dough.
The Role of Salt
Salt does a job beyond flavor enhancement—it fortifies the structure of gluten and moderates fermentation. Finely ground sea salt is our go-to, at a rate of 2.5-3% of the flour's weight. Introduce it once the flour has begun to merge with water to prevent direct contact with yeast that could hinder its activity.
The Fermentation Process
Post mixing, allow the dough a bulk fermentation at ambient temperature for a couple of hours, then separate into individual balls. These should be placed in lidded containers and refrigerated for a span of 24-72 hours. Beneath these cool conditions, the dough undergoes a transformative stage where enzymes convert starches into sugars, which amplifies taste and contributes to the crust's desirable golden hue.
Gentle Dough Manipulation
When it's time to bake your pizza, bring the dough out of the fridge 1-2 hours ahead of time. Treat the dough with delicate hands to maintain the air pockets formed during fermentation. Press and stretch the dough with your fingertips rather than using a rolling pin, which would deflate those essential bubbles.
The Heat Factor
Your typical kitchen oven won't reach the soaring temperatures of our wood-fired ovens at 850°F (454°C), so use a pizza stone or steel that has been pre-heated for at least 60 minutes to get similar results, providing your pizza with a delectable crispy crust and a light, airy center.
Perfecting pizza dough is an explorative endeavor. Every batch is a learning opportunity, and through adjustments and annotations, you will unlock the secrets of what delivers the best results in your particular cooking space.
For those eager to witness our dough-crafting methods, you're invited to attend our monthly pizza workshops where Chef Giovanni delivers a detailed demonstration of these very techniques. Browse our schedule of events for the next session!