Here at FlavorLoom, the belief is firm: outstanding pizza is rooted in outstanding dough. With over thirty years of refining our craft, we are thrilled to reveal some key pointers. While the precise recipe stays under wraps (certain rituals need to be honored!), follow these guidelines to achieve pizzeria-standard pizza dough in the comfort of your kitchen.
Choosing the Right Flour
The cornerstone of fine pizza dough lies in the choice of flour. We suggest opting for 00 flour, an ultra-fine Italian flour with moderate protein content (approximately 12%). This ensures an ideal mix of durability and delicacy. In the absence of 00 flour, an alternative is bread flour, although it will yield a slightly altered consistency.
Adjusting Water Temp and Dough Hydration
The water's heat can greatly influence your dough's fermentation and structure. For a longer fermentation that enhances flavor, cold water at about 45°F (7°C) is recommended. For faster fermentation, warmer water at roughly 85°F (29°C) is ideal. Aim for a hydration level—a flour to water ratio—of 60-70% to suit most household ovens.
Yeast and Fermentation Duration
To impart your dough with rich flavor, minimize yeast usage and maximize fermentation duration. A mere 0.2% fresh yeast relative to flour weight can suffice for doughs that ferment over 24-48 hours. This prolonged fermentation fosters deep flavors and yields a more digestible dough.
Salt's Role Beyond Taste
Salt serves a greater purpose than simply seasoning your dough—it fortifies the gluten network and regulates fermentation. Our advice is to employ fine sea salt at a rate of 2.5-3% to your flour weight. Introduce it once your flour and water commence combining, ensuring it doesn't directly contact the yeast.
The Science of Fermentation
Upon mixing, let your dough undergo a primary fermentation at ambient temperature for a couple of hours, then shape it into separate dough portions. Store these in lidded containers and refrigerate for 24-72 hours. It's during this chill fermentation that the alchemy occurs—enzymes convert starches into sugars, enriching the flavor and contributing to the crust's attractive browning in our pizzas.
Handling with Finesse
When ready to bake, take the dough out of refrigeration 1-2 hours ahead to let it temper. Gently maneuver the dough to keep the development of gas pockets intact. Instead of rolling it out, which can deflate the air pockets, use your hands to gently feel and expand the dough.
The Culminating Step: Intense Heat
Your home oven might peak at around 550°F (288°C), unlike our high-temperature wood-fired ovens. To get that desired crunchy exterior and fluffy core, utilize a pizza stone or steel preheated for at least sixty minutes, mimicking the fierce base heat needed.
The pursuit of the perfect pizza dough is a process of continual learning. Treat each batch as an educational experience. Note down your observations, tweak the variables, and find the blend that performs best in your own cooking space.
For an up-close experience of our dough crafting, attend one of our monthly pizza masterclasses where Chef Luigi will guide you through these techniques in depth. Be sure to check our calendar of events for the next available session!