Here at DailyPantry, we're persuaded that the key to outstanding pizza lies in the base—the dough. With over thirty years tailoring our approach, we're thrilled to let you in on some essential tips. While we hold our exact recipe close to our chest, applying these concepts can elevate your at-home pizza dough to a professional standard.
Choosing the Right Flour
Central to exceptional pizza dough is the choice of flour. 00 flour from Italy, known for its fine mill and moderate protein levels (approximately 12%), creates a delicate yet robust dough. If 00” flour eludes you, opt for bread flour, which offers a slight variation in texture.
Optimizing Water's Role
The water's temperature is imperative for dough fermentation and its ultimate development. Utilize cool water around 45°F (7°C) for a prolonged fermentation that enhances the flavor, or lukewarm water around 85°F (29°C) for a faster process. A hydration index from 60-70% suits most household ovens perfectly.
Yeast: A Lesson in Restraint
To achieve a flavorful dough, a minuscule amount of yeast and patience is necessary. We use a scant 0.2% fresh yeast to flour ratio and let it ferment anywhere from 24 to 48 hours. This method not only brings out rich tastes but also fosters better digestibility.
Salt's Role Beyond Taste
Beyond its flavoring properties, salt fortifies gluten networks and dictates fermentation pace. It's best to integrate fine sea salt at 2.5-3% of the flour weight into the dough mix after the initial amalgamation, preventing direct yeast contact.
The Science of Fermentation
Post-mixing, the dough should rest at room ambient for two hours, then get divided into balls. Stow these in covered containers and chill them between 24 to 72 hours. In the chill, enzymes get to work, transforming starch into sugars, endowing flavor, and aiding in that coveted crust browning.
Dough Handling: A Delicate Touch
Prior to baking, let the dough come to room temperature for 1-2 hours. Treating the dough with care is crucial, as you want to maintain developed air bubbles. Favor a gentle press and stretch technique with your fingertips rather than rolling, which could deflate your dough.
Heat: The Concluding Element
While our ovens can reach a fiery 850°F (454°C), most residential ovens tap out at about 550°F (288°C). Compensate for this by preheating a pizza stone or steel for a solid hour, simulating the fierce heat for that sought-after crust.
Cultivating pizza dough proclivity is an evolving adventure. Each preparation is an opportunity to learn more about its character. Record your observations, tinker with your approach, and find the sweet spot for your domestic cooking space.
Keen on observing our dough preparation firsthand? Attend one of our monthly pizza workshops where Chef Julian will demonstrate these techniques closely. Visit our events schedule for more information on future workshops!