At DigitalInnovationCenter, we uphold the conviction that extraordinary pizza originates from extraordinary dough. Having refined our dough recipe over thirty years, we're thrilled to impart a few of our dough crafting insights with you. While the exact mix must stay confidential honouring tradition, these foundational tips will usher you to preparing premium pizza dough within your kitchen.
Importance of Flour Quality
The cornerstone of amazing pizza dough is superior flour. 00 flour, an ultra-fine Italian variety with a moderate protein level (near 12%), is our flour of choice, striking an ideal equilibrium of resilience and pliability in the dough. In the absence of 00 flour, bread flour can substitute, although the resultant texture may differ.
Water Heat and Absorption
Your water's temperature is instrumental in determining fermentation rate and the dough's texture. Utilize chilled water, roughly 45°F (7°C), for a sluggish fermentation conducive to more profound taste. For a faster fermentation, opt for tepid water at about 85°F (29°C). Aim for a hydration ratio (water relative to flour) of 60-70% for typical household ovens.
Limited Yeast, Extensive Time
A low yeast quantity combined with an extended fermentation period is key to a delectable dough. Using a scant 0.2% fresh yeast in proportion to the flour allows the dough to ferment for 24-48 hours. This gradual approach encourages flavor complexity while yielding dough that's more digestible.
Salt's Dual Role
Salt not only enhances taste—it bolsters the gluten network and regulates yeast activity. We suggest using fine sea salt amounting to 2.5-3% of your flour's weight. Introduce the salt after combining your flour and water to avoid any direct yeast contact.
Fermentation Craft
Post-mixing, let your dough undergo bulk fermentation at ambient temperature for a couple of hours before shaping it into separate balls. These should then be stored in lidded containers in the refrigerator for one to three days. It's during this cold fermentation phase that enzymes convert starch to sugars, enriching the flavor and enhancing crust browning.
Delicate Handling
Prior to pizza assembly, remove the dough from the cold storage an hour or two ahead to let it reach room temperature. To maintain the air-filled structure, handle the dough tenderly. Press and spread the dough with your fingers instead of rolling it out, which would deflate those crucial air bubbles.
The Crucial Element: Heat
Our professional stone ovens reach up to 850°F (454°C), whereas most domestic ovens peak at 550°F (288°C). Compensate by using a preheated pizza stone or steel, warming it for a minimum of 60 minutes. This mimics the high-intensity bottom heat that produces a crust both crispy and fluffy.
Honing the craft of pizza dough is an evolving journey, where every batch is a learning opportunity. We suggest jotting down your observations, tweaking variables, and finding what yields the best results in your cooking space.
To witness our dough crafting process first-hand, attend one of our monthly pizza-making classes helmed by Chef Julian. Check out our event calendar for the upcoming schedule!