At SharedReferencePortal, our philosophy is that an outstanding pizza is built on outstanding dough. With over thirty years dedicated to refining our recipe, we're thrilled to pass on some insider tips. Our full recipe is a treasured company secret, but these guidelines will enable you to produce a professional-grade pizza base right in your own kitchen.
Choosing the Right Flour
The cornerstone of superb pizza dough lies in the quality of the flour. Our preference is for 00 flour, renowned for its fine texture and approximating 12% protein content, providing an ideal consistency of robustness and delicacy in the dough. In the absence of 00 flour, bread flour is a viable alternative, though with a marginally altered texture.
Optimal Water Temperature and Dough Hydration
The water's temperature is a critical variable in regulating fermentation duration and dough maturation. Cold water at 45°F (7°C) should be used for prolonged fermentation to enhance flavor, while warmer water at 85°F (29°C) can hasten the fermentation process. A hydration ratio of 60-70% is optimal for domestic ovens.
Yeast and Time: A Balancing Act
For a truly flavorful dough, we minimize yeast usage and maximize fermentation time. A mere 0.2% of fresh yeast by flour weight, combined with a fermentation period of 24-48 hours, results in a depth of flavor and more digestible dough.
Salt's Role Beyond Taste
Salt plays a pivotal role not only in flavoring the dough but also in fortifying the gluten structure and moderating the fermentation. We suggest employing fine sea salt at 2.5-3% relative to the flour weight, adding it once the flour and water have begun to merge to avoid any direct yeast contact.
The Craft of Fermentation
Subsequent to mixing, the dough should undergo bulk fermentation at ambient temperature for a couple of hours before being portioned into balls. These are then placed in lidded containers and refrigerated for 24-72 hours. It is during this cold fermentation that the enzymatic action transforms starches into sugars, imparting a rich flavor and that signature crust browning.
Gentle Handling of the Dough
Prior to pizza assembly, take the dough out of the fridge 1-2 hours in advance to warm up. Carefully handle the dough to maintain the gas bubbles formed during fermentation. Rather than using a rolling pin, which could deflate the dough, press and stretch it gently with your fingers.
The Importance of Heat
Although our brick ovens can soar to 850°F (454°C), most household ovens peak at around 550°F (288°C). Compensate by using a pizza stone or steel, pre-heated for a minimum of one hour to deliver the requisite heat for a crispy crust and a light, fluffy interior.
The craft of perfecting pizza dough is a continuous learning experience, with each iteration teaching you more about the intricacies of the process. Keep notes, tweak the variables, and uncover the best approach for your unique kitchen environment.
For a live demonstration of our dough-making procedure, we welcome you to attend our monthly pizza workshops led by Chef Giovanni. For upcoming sessions, glance at our event schedule!