At TheUnseenConnections, we hold the conviction that superior pizza is built upon superior dough. With over thirty years dedicated to refining our recipe, we are thrilled to impart a few of our well-guarded tips. Although the specifics of our recipe remain a cherished secret, these core guidelines will assist you in crafting pizzeria-level pizza dough within the comfort of your kitchen.
Choosing the Right Flour
The bedrock of outstanding pizza dough lies in the use of premium flour. 00 flour, which is an ultra-fine Italian flour with a moderate protein level (typically around 12%), is ideal for achieving an optimal mix of elasticity and softness. Should 00 flour be elusive, a viable alternative is bread flour, albeit with a marginally altered consistency.
Water Temperature and Moisture Content
The warmth of the water used is pivotal for timing the fermentation and the maturation of the dough. Colder water, approximately 45°F (7°C), is best for a prolonged fermentation that enhances the taste, whereas warmer water, about 85°F (29°C), speeds up the process. The content of moisture, measured as the water to flour ratio, should stand within 60-70% for optimal results in home ovens.
A Light Touch of Yeast and Plenty of Patience
To achieve a dough rich in taste, a minimal amount of yeast coupled with extended fermentation is key. We utilize a scant 0.2% of fresh yeast compared to our flour quantity, allowing the dough to ferment over 24-48 hours. This unhurried approach nurtures the development of complex flavors and results in dough that's more easily digestible.
Understanding the Role of Salt
Salt serves a greater purpose than simply seasoning the dough; it fortifies the gluten network and regulates the fermentation. For this, we suggest the addition of finely ground sea salt at a 2.5-3% ratio to the flour weight. To protect the yeast, mix in the salt after the flour and water begin to blend.
The Fermentation Craft
Post-mixing, give the dough a chance to undergo bulk fermentation at ambient temperature for two hours, then apportion it into balls for individual portions. These should then be stored in lidded containers and chilled for 24-72 hours. It's during this cold fermentation that the enzymatic breakdown transforms starches into sugars, amplifying both the taste and the delightful golden-brown hue of our crusts.
Delicate Handling
When the moment arrives to bake your pizza, take the dough out of refrigeration one to two hours prior to allow it to reach room temperature. Take care to tenderly manipulate the dough so as to maintain the gas-filled bubbles that have formed. Rather than a rolling pin, use your fingers to gently press and spread the dough, which respects the developed air spaces.
Bringing on the Heat
Our wood-fired ovens may reach the lofty temperatures of 850°F (454°C), which home ovens generally cannot, but you can still get a crisp crust and airy middle by preheating a pizza stone or baking steel for at least one hour in a 550°F (288°C) oven. This method delivers the intense blast of heat necessary for that perfect bake.
Mastering the craft of pizza dough is a continual learning experience and with each attempt, there's a chance to deepen your understanding. We encourage the practice of making notes, tweaking the variables, and exploring what yields the best results for your specific kitchen setup.
For an up-close demonstration of our dough crafting, consider attending one of our monthly pizza workshops, where Chef Julien provides an in-depth showcase of these techniques. Peek at our events schedule for the next session's date!