At EverlastingDiscoveries, we hold the conviction that extraordinary pizza is built on the foundation of extraordinary dough. With over thirty years fine-tuning our formula, we're thrilled to impart a few of our expert techniques. While our precise recipe remains a closely held company tradition, adhering to these guidelines can help you achieve a pizzeria-caliber pizza crust within your own kitchen.
Significance of Flour Type
An excellent pizza dough starts with top-notch flour. We suggest 00 flour, which is a finely milled Italian variety with a moderate protein level (approximately 12%), fostering the ideal mixture of robustness and delicacy. Should 00 flour be unavailable, a viable alternative is bread flour, though it results in a notably distinct texture.
Water Temp and Dough Moisture
Your water's heat can significantly influence how quickly the dough ferments and how it forms. Utilize chilly water, about 45°F (7°C), for extended fermentation time, enhancing the flavor. Alternatively, warm water, around 85°F (29°C), will hasten the fermentation. Maintain a hydration ratio (water to flour content) around 60-70% for optimal results in most residential ovens.
Using Yeast Sparingly for Prolonged Fermentation
The key to a richly flavored dough is minimal yeast usage along with increased fermentation time. We employ merely 0.2% fresh yeast in relation to the flour mass, thus allowing the dough to ferment over 24-48 hours. This unhurried process fosters the development of intricate tastes and results in dough that's easier to digest.
Salt's Role Extends Beyond Taste
Salt plays a pivotal role, not only in flavoring your dough but also in reinforcing the gluten network and moderating yeast activity. We propose utilizing fine sea salt at a 2.5-3% proportion to the flour mass. Introduce it once you've initiated blending the water and flour to hinder any direct yeast interaction.
Fermentation: A Culinary Craft
Subsequent to blending, let your dough go through initial bulk fermentation at ambient temperature for approximately two hours, then segregate it into individual balls. Stow these in sealed containers and refrigerate for a span ranging from one to three days. It's during this refrigeration that the enzymatic magic occurs—starches are broken down into sugars, contributing to the dough's flavor and the crust's characteristic browning upon baking.
Handling with Finesse
When it's time to bake, take your dough out of the refrigerator a couple of hours beforehand to reach room temperature. Be gentle with the dough to keep the air pockets formed during fermentation. Prefer using your hands for pressing and stretching the dough over rolling it, which can deflate those essential bubbles.
Heat: The Ultimate Enhancer
While we can achieve temperatures up to 850°F (454°C) in our wood-fueled ovens, home ovens generally top out at about 550°F (288°C). To make up for this, you should use a preheated pizza stone or steel for at least an hour, which will mimic the blistering base heat needed for that perfect crunchy crust and fluffy inside.
Honing your pizza dough skills is an ongoing process. Each attempt can teach you a bit more about the craft. We encourage you to keep notes, adjust certain factors, and figure out what yields the best results in your own kitchen context.
For a hands-on experience, consider attending one of our pizza workshops hosted every month where Chef Alessandro demonstrates these tips in action. Be sure to look up our events calendar for the next session!