Here at Dough Maestro's Pizzeria, our philosophy is that outstanding pizza begins with superior dough. Over more than 30 years, we've honed our dough recipe and are delighted to divulge some key tips. While the precise formula remains a coveted secret, these fundamental concepts will guide you to producing high-caliber pizza dough in your own kitchen.
Flour is Fundamental
The base of exceptional pizza dough lies in the use of quality flour. Our go-to is 00 flour, an ultrafine Italian variety with a moderate protein level, typically about 12%, achieving an ideal blend of pliability and resistance. Should 00 flour be elusive, bread flour can serve as an adequate replacement, though it will alter the dough's texture somewhat.
Optimizing Water Temperature and Dough Hydration
The warmth of your water is crucial, influencing the fermentation duration and the dough's texture. Utilize chill water around 45°F (7°C) for a prolonged fermentation, which enriches the taste profile. For a faster rise, opt for warmer water, around 85°F (29°C). A 60-70% water-to-flour ratio is suitable for typical domestic ovens.
Yeast Usage and Time
To achieve dough rich in taste, a minimal yeast addition and extended fermentation is key. We use a mere 0.2% of fresh yeast relative to the flour for a slow fermentation of 24-48 hours, letting the flavors deepen while making the dough more digestible.
Role of Salt
Salt is not merely a flavor enhancer for the dough; it also reinforces the gluten network and moderates fermentation. We advise utilizing fine sea salt at a rate of 2.5-3% of the flour weight, incorporating it once the flour and water have slightly integrated, keeping the salt from directly contacting the yeast.
Fermentation Artistry
Following mix, let your dough undergo a bulk fermentation at room temperature for about two hours before dividing it into separate balls. These should then be stored in lidded containers and refrigerated from 24 up to 72 hours. During this cold fermentation stage, enzymes transform starches into sugars, adding flavor and enabling the crust's signature browning.
Gentle Dough Handling
Prior to pizza creation, take out the dough from the cooler 1-2 hours before you plan to bake, which allows it to return to near room temperature. Be delicate when handling the dough to maintain the gas bubbles inside. Press and extend the dough with your fingertips instead of flattening it with a rolling pin, as that might deflate the precious air pockets within.
Intense Heat is Crucial
Our professional wood-fired ovens can reach 850°F (454°C), while a typical home oven peaks at about 550°F (288°C). To mimic these high temperatures, utilize a preheated pizza stone or steel for at minimum of one hour. This ensures formidable bottom heat, vital for a crust that's crisp on the outside and fluffy on the inside.
Honing the art of pizza dough is an ongoing process where each attempt enlightens you about various facets of its creation. Note your experiments, tweak the elements, and find out the ideal practice for your own kitchen space.
For those keen to witness our dough crafting in action, come to our monthly pizza seminars, where Chef Alessandro showcases these strategies in depth. Look at our events calendar for forthcoming sessions!