At CommonReferencePortal, we're of the mindset that extraordinary pizza stems from extraordinary dough. With over thirty years of refining our mix, we're thrilled to divulge a few key tips to help you make diner-grade pizza dough at your own residence, though we're keeping our precise blend under wraps in the spirit of tradition!
The Flour Is Crucial
The cornerstone of top-notch pizza dough is premium flour. 00 flour is our go-to choice—it's an exceedingly fine Italian flour with a moderate protein level (close to 12%); it strikes a nice equilibrium between elasticity and softness. Should 00 flour be elusive, bread flour can stand in for it, albeit yielding a marginally altered texture.
Hydration and Water Temp
Your water's temperature can influence the dough's fermentation speed and the maturation of the dough. Opt for chilling water around 45°F (7°C) for extended fermentation that results in a richer flavor profile. Conversely, using water at a tepid temperature around 85°F (29°C) will accelerate fermentation. The ideal water to flour ratio, also known as hydration level, should lie between 60-70% for typical home ovens.
Yeast: Less Is More
A crucial revelation for savor-filled dough is the minimal use of yeast paired with ample fermentation time. We use a mere 0.2% of fresh yeast in relation to the flour's weight, allowing our dough to ferment anywhere between 24 to 48 hours. This gradual process cultivates a complex flavor palette while yielding a dough that's more digestible.
Salt's Role Extends Beyond Taste
Salt doesn't merely imbue flavor in your dough—it bolsters the gluten framework and modulates fermentation. Our predilection is for finely ground sea salt, constituting 2.5 to 3% of the flour's weight. Introduce it after the flour and water begin to amalgamate, a tactic that prevents the salt from coming in direct contact with the yeast.
Fermentation: A Craft
Post-mixing, permit your dough to undergo bulk fermentation at a room's ambient temperature for a couple of hours, subsequently portioning it into individual balls. Stow these in covered containers and chill them in the fridge for one to three days. It's during this refrigerated fermentation stage that the real alchemy ensues—starches gradually convert into sugars, imparting that delectable flavor and contributing to the crust's golden hue.
Gentle Handling
When it's finally time to cook up your pizza, take the dough out of the refrigerator one to two hours ahead of baking to let it return to room temperature. When working the dough, it's important to be gentle to maintain the gas bubbles within. Instead of rolling, use your fingers to depress and outwardly stretch the dough, thus preserving those integral air pockets.
The Heat Is On
While our professional wood-burning ovens soar to 850°F (454°C), home ovens typically max out at about 550°F (288°C). To work around this, utilize a baking stone or steel that you've preheated for a minimum of 60 minutes. This supplies the strong bottom heat needed to attain a crust that's at once crisp on the outside and airy on the inside.
Honing your skill in pizza dough creation is an ongoing voyage with each attempt teaching you more about the process. We urge you to keep a log, tinker with the variables, and discover what yields the best results in the comfort of your kitchen.
Eager to witness our dough-preparation rituals firsthand? Attend one of our monthly pizza-making classes where Chef Luigi will showcase these methods up close. For further details and session dates, refer to our events schedule!