Here at Dough Maestro's Pizzeria, our philosophy is that out-of-this-world pizza begins with unparalleled dough. With over 30 years of refining our method, we're thrilled to impart a few of our insider tips. Our precise recipe remains a closely held secret, but these guidelines will empower you to craft pizzeria-caliber pizza dough in the confines of your kitchen.
Choosing the Right Flour
Superior pizza dough stems from top-notch flour. We suggest opting for 00 flour, a super fine Italian variety with a moderate protein content (approximately 12%). It gives the optimal mix of elasticity and softness. In the absence of 00 flour, bread flour can be swapped in, though the end result may feel a bit different.
Optimizing Water Temperature and Dough Moisture
Your water's temperature is crucial in dictating the dough's fermentation period and its overall formation. To initiate a slow fermentation, which enhances taste, utilize cold water around 45°F (7°C). If a faster fermentation is desired, go for water that's lukewarm, about 85°F (29°C). The ideal hydration rate, the proportion of water to flour, is recommended to be within 60-70% for typical household ovens.
Less Yeast, More Time
A key to delectable dough is the frugal use of yeast and an extension of the fermentation phase. We utilize a mere 0.2% fresh yeast in relation to the flour's weight, allowing the dough to rise over a span of 24-48 hours. This prolonged period cultivates rich flavors and leads to dough that's more digestible.
Salt's Purpose Beyond Taste
Salt's role transcends just seasoning the dough—it's pivotal for reinforcing the gluten network and moderating fermentation. Our usage of fine sea salt makes up 2.5-3% of the flour's weight. It's best to add it when the flour and water are already blending, ensuring it doesn't come into direct contact with the yeast.
The Fermentation Technique
Post-mixing, your dough should undergo an initial room temperature fermentation for a couple of hours, followed by dividing it into ball portions. Each ball should be stored in a lidded container and refrigerated for 24-72 hours. During this phase of cold fermentation, enzymes decompose starches into simpler sugars, enriching the flavor and contributing to the crust's appealing browning during baking.
Gentle Dough Handling
When it's time to bake, retrieve your dough from the fridge roughly 1-2 hours beforehand to temper. It's important to handle the dough delicately to maintain the gas pockets developed during fermentation. Rather than rolling, which deflates these air-filled spaces, press and stretch the dough tenderly with the tips of your fingers.
The Heat Factor
Although our specialty ovens can reach 850°F (454°C), your home oven will likely max out at around 550°F (288°C). To approach similar results, a pizza stone or steel should be heated for at least one hour in advance. This will yield the necessary intense bottom heat to create a crispy crust with a light interior.
Refining the art of pizza dough is an ongoing process; each attempt reveals more about the art. We encourage you to keep a log of your efforts, tweak parameters, and uncover the methods that perform best where you bake.
For a hands-on demonstration of crafting dough, attend one of our monthly pizza-making classes led by Chef Luigi. Refer to our events schedule for the next available session!