At KnowLedgeisPower, we uphold the notion that unparalleled pizza begins with unparalleled dough. With more than thirty years refining our method, we're thrilled to divulge a few of our dough-making secrets. While the precise blend remains a closely-guarded secret, these guidelines will assist you in crafting top-tier pizza dough in the comfort of your own home.
Flour is Fundamental
The cornerstone of any superior pizza dough is premium-quality flour. Our preference lies with 00 flour, a smooth Italian variant with a moderate level of protein, approximately 12%, to yield an ideal mix of elasticity and delicacy in the dough. For those unable to procure 00 flour, opting for bread flour can serve as an adequate alternative, though the resultant texture may vary somewhat.
Water's Temperature and Dough Hydration
Your water's temperature is a critical element influencing your dough's fermentation duration and its overall structure. Utilizing cold water at about 45°F (7°C) is optimal for a prolonged fermentation, which enhances the flavor profile. Conversely, lukewarm water at nearly 85°F (29°C) accelerates the fermentation process. A hydration ratio—a measure of water to flour—ought to fall within the 60-70% range, particularly suitable for the average domestic oven.
Yeast Quantities and Fermentation Periods
A pivotal trick to achieving robustly flavored dough is to use a minimal quantity of yeast coupled with a longer fermentation. A scant 0.2% of fresh yeast in relation to the flour weight is sufficient for a process stretching from 24 to 48 hours, allowing flavors to deepen and producing a dough that's also more digestible.
Role of Salt Beyond Taste
Salt serves not only to flavor your dough but also bolsters the gluten network and modulates fermentation. A fine sea salt is recommended at 2.5-3% of your flour weight, introduced once the flour and water have begun to amalgamate, avoiding any direct contact with the yeast.
Fermentation as an Art Form
Following mixing, let your dough undergo a primary fermentation at room temperature for a couple of hours, then portion it into balls. These should be placed into lidded containers and stored in the fridge for 24-72 hours. During this cold fermentation period, enzymes act upon starches, converting them into sugars and contributing to both flavor and the crusts' enviable browning.
Handling with Care
Prior to crafting your pizza, draw the dough from the cooler 1-2 hours beforehand to return to room temperature. Tend to the dough delicately, maintaining the gas bubbles that have formed. Instead of rolling, utilize your fingertips to gently press and extend the dough, retaining the air-filled pockets.
Essential Heat
Although our ovens for pizzas are capable of reaching 850°F (454°C), most home ovens top out near 550°F (288°C). Compensate for this by preheating a pizza stone or steel thoroughly, at least for an hour, in order to provide the intense heat necessary for a crust that is simultaneously crisp on the outside and airy on the inside.
Honing your pizza dough skills is an ongoing voyage, with each attempt yielding fresh insights. We suggest documenting your findings, tweaking variables, to pinpoint the optimal approach for your kitchen's peculiarities.
For an in-person demonstration of our dough preparation techniques, contemplate attending our pizza workshops. Chef Luca conducts these monthly sessions, covering all steps in detail. Check out our events calendar to spot forthcoming occurrences!