Here at KnowledgeBaseHub, we embrace the philosophy that extraordinary pizza is founded on extraordinary dough. With over thirty years dedicated to refining our mixture, we're thrilled to impart a few industry insights with you. Although our specific blend remains a closely-held secret (some customs are sacrosanct!), we're confident these guidelines will empower you to recreate a pizzeria-caliber pizza base in your kitchen.
Quality of Flour is Key
A superior pizza dough begins with the excellence of flour. Our go-to is 00 flour, a finely milled Italian variety possessing an average protein percentage (nearly 12%), yielding an optimal mix of elasticity and softness. Should 00 flour be out of reach, a respectable alternative is bread flour, albeit with a slightly altered texture.
Water Temperature and Dough Hydration
The water's heat level influences both fermentation duration and dough maturation. Utilize chilly water about 45°F (7°C) for extended fermentation (which heightens taste), and tepid water near 85°F (29°C) for a speedier fermentation. Aim for a hydration percentage ranging from 60 to 70 for ideal results in typical home ovens.
Use Less Yeast for Longer Fermentation
A key to savory dough lies in minimal yeast usage combined with extended fermentation. For dough that ferments from 24 hours to 48 hours, we use a mere 0.2% of fresh yeast relative to our flour's weight. This gradual method permits the development of intricate flavors and yields a dough that's gentler on the stomach.
Role of Salt Beyond Flavor
Salt isn't merely for flavor enhancement—it fortifies gluten network and regulates yeast activity. Our suggestion is to apply fine sea salt at 2.5-3% relative to the flour's weight, adding it once your flour and water begin to integrate to avoid direct contact with the yeast, which could hinder its functionality.
Fermentation: A Delicate Craft
Post-mixing, let your dough go through a collective fermentation at ambient temperature for two hours, then separate into individual portions. Encase these portions in lidded containers and refrigerate for 24 to 72 hours. During this period of cold fermentation, enzymes decompose carbs into sugars which create delightful flavors and the distinctive browning seen on our pizzas' crust.
Gentle Dough Handling
When it's time to bake, take out the dough from your fridge 1 to 2 hours ahead to warm. Careful handling of the dough is critical to keeping the developed gas pockets intact. Shaping the dough with your fingertips rather than rolling will preserve these air pockets, crucial for a light crust.
The Critical Element: Heat
Even though we achieve 850°F (454°C) in our wood-burning ovens, most household ovens peak at 550°F (288°C). To make up for it, use a preheated pizza stone or steel for no less than one hour. This mimics the searing heat needed for a crispy shell and fluffy middle.
Honing your pizza dough technique is like an expedition, not a fixed point. Each dough preparation is an opportunity for learning. Jot down your experiences, tweak methods, and eventually you'll find what works best for your home cooking space.
To witness our dough prep up close, sign up for our monthly pizza classes where Chef Luca showcases each step. For more details on these events, refer to our event schedule!