Here at SharedResourceForum, we hold the secret to outstanding pizza is in the dough itself. With over 30 years of improvement under our belts, we're thrilled to divulge several key tips. While our full recipe stays under wraps (we've got to keep some mystery!), you can follow these guidelines for pizza dough that rivals that of any professional kitchen.
Choosing the Right Flour
The cornerstone of any noteworthy pizza dough is premium flour. 00 flour, an ultra-fine Italian variety with a moderate protein percentage (about 12%), is our go-to for the ideal mix of elasticity and softness. If 00 flour is out of reach, bread flour can serve as an alternative, though the end result will differ slightly in texture.
Water Temperature and Dough Hydration
The warmth of the water used will influence the rate of fermentation and the behavior of the dough. Opt for cold water around 45°F (7°C) to slow ferment and enrich the flavor, and warmer water around 85°F (29°C) for a faster rise. Aim for a hydration level—a measure of water to flour ratio—of 60-70% for optimal results in most domestic ovens.
Yeast and Time: A Delicate Balance
A secret to rich, nuanced dough is minimizing the yeast amount and maximizing the fermentation period. Our method incorporates a mere 0.2% of fresh yeast compared to the flour weight, allowing the dough to ferment between 24 to 48 hours. The leisurely fermentation cultivates depth of flavor and yields a dough that's more digestive-friendly.
Salt: The Structural Enhancer
Salt serves not only to flavor your dough but to reinforce the gluten framework and modulate fermentation. Fine sea salt, at a proportion of 2.5-3% to the flour weight, is our choice. Introduce salt once the flour and water commence combining, making sure the salt doesn't make direct contact with the yeast.
The Fermentation Craft
Post-mixing, leave your dough for a bulk ferment at room temperature for a couple of hours, then apportion it into individual balls. Encase these in containers with lids and refrigerate for a period spanning 24-72 hours. It's in this chilly fermentation phase that enzymes convert starch into sugars, imparting flavor and contributing to the crust's attractive browning.
Gentle Dough Handling
When the time comes to craft your pizza, take out the dough 1-2 hours prior to baking so it reaches near room temperature. Handle the dough with delicacy to maintain the gas bubbles that have formed. By pressing and extending the dough with your fingertips instead of rolling, you'll keep those air pockets integral.
Heat: The Definitive Touch
While our professional ovens can soar to 850°F (454°C), typical home ovens tend to top out closer to 550°F (288°C). For home bakers, we suggest a preheated pizza stone or steel, remaining in the oven for at least an hour to provide the acute bottom heat needed for that desired crisp crust with a light interior.
Mastering the art of pizza dough is more about the journey rather than a fixed endpoint. Every attempt is a lesson in itself. Record your observations, tweak variables, and find what yields the best results in the confines of your own kitchen.
Are you interested in observing our dough preparation firsthand? Partake in our monthly pizza workshops where Chef Julian delves into the intricacies of these techniques. To join, simply consult our event schedule for the upcoming sessions!