At PlateMealSimple, our philosophy is that extraordinary pizza originates from extraordinary dough. With over 30 years of refining our mixture, we're thrilled to disclose key insights to you. While our exact blend remains a cherished secret, these fundamental tips will assist you in achieving pizzeria-level pizza dough within your domestic kitchen.
Importance of Flour
The cornerstone of standout pizza dough lies in the flour's quality. We advocate for 00 flour, a superfine Italian variant with a moderate protein percentage—about 12%. It offers a prime mix of robustness and softness. Should 00 flour be unavailable, bread flour serves as an agreeable alternative, even though it will render a distinct texture.
Hydration and Water's Temperature
The water's warmth significantly influences both fermentation duration and dough maturation. Opt for frigid water around 45°F (7°C) for prolonged fermentation to improve the flavor, and for accelerated fermentation, select tepid water near 85°F (29°C). The ideal hydration ratio (water to flour) should lie within 60% to 70% for conventional ovens used at home.
Yeast Quantities and Fermentation Duration
A critical element to tasty dough is the minimized use of yeast coupled with an extended fermentation period. We utilize a mere 0.2% fresh yeast relative to the flour, allowing our doughs to ferment for periods spanning 24-48 hours. Such a steady process breeds complex flavors and yields a dough that's more digestible.
Salt: Beyond Flavouring
Salt transcends beyond just seasoning—it amplifies the gluten network and moderates fermentation. We suggest fine sea salt at a level of 2.5-3% of the flour's weight. Introduce it once the water and flour commence amalgamation to prevent direct yeast contact.
Fermentation's Craftsmanship
Post-mixing, your dough should undergo an initial room temperature fermentation for two hours, post which you should divide it into individual portions. Enclose these dough balls in covered containers and refrigerate them for 24-72 hours. During this chilled fermentation, enzymes break down carbohydrates into sugars, imbuing flavor and facilitating the crust's appetizing browning.
Gentle Handling
Prior to making pizzas, take the dough out of the fridge 1-2 hours ahead to temper. When shaping the dough, be delicate to maintain the developed gas bubbles. Employ your fingertips to push and stretch out the dough rather than rolling it, which can deflate those vital air cavities.
Heat: The Concluding Element
Whereas our furnaces reach 850°F (454°C), home ovens typically max at circa 550°F (288°C). To replicate the intense base heat, have a pizza stone or steel preheat for no less than an hour. This ensures the crisp outer shell and a light, airy core that characterizes our pizzas.
The mastery of pizza dough is a progressive quest. Each preparation provides new insights. Record your observations, tweak factors, and explore what aligns with your specific cooking environment.
To witness our dough-crafting in action, consider our monthly pizza-making workshops where Chef Luca delves into these methods. For upcoming sessions, do check our event schedule!