At QuietArrivals, our conviction is that extraordinary pizza begins with unparalleled dough. Having honed our recipe for over three decades, we are thrilled to divulge some of our most coveted advice. Although the precise recipe is a closely held secret, these guidelines will enable you to achieve pizzeria-caliber pizza dough within your kitchen.
Flour Quality Is Key
The cornerstone of a superior pizza dough lies in the flour employed. 00 flour, known for its fine texture and medium protein level – approximately 12% – is ideal, providing melded attributes of strength and pliability. If unavailable, bread flour serves as a viable alternative, though the final product may differ slightly in texture.
Hydration and Water Temp
The water's warmth plays a vital role in the timing of dough fermentation and its overall maturation. For an extended fermentation crafting a more refined taste, opt for water at a cooler 45°F (7°C). Conversely, for a faster process, water should be warmer at about 85°F (29°C). Aim for a dough hydration range between 60-70% to suit most residential ovens.
Yest Usage and Fermentation Duration
An essential tip for a mouth-watering dough is minimal yeast and increased fermentation. Just 0.2% fresh yeast on the scale of flour weight suffices to allow a 24-48 hour fermentation period. This gradual process not only enriches the flavors but also produces a dough that's more easily digested.
Salt's Role Beyond Flavoring
Salt acts not merely as a flavor enhancer—it fortifies the gluten network and modulates fermentation. Introducing fine sea salt at 2.5-3% to the flour weight and incorporating it once the flour and water commence to amalgamate forestalls direct contact with the yeast.
Fermentation Craft
Once combined, let your dough undergo bulk fermentation at ambient temperature for about 2 hours, then apportion it into separate dough portions. Store these portions in containers with lids and refrigerate for 24-72 hours. During this cool fermentation, enzymes break down the starch into sugars, adding taste and allowing for the crust's signature browning.
Gentle Handling
When ready for pizza crafting, take out the dough from the fridge 1-2 hours ahead of baking to let it reach room temperature. To maintain the developed air pockets, handle the dough delicately, pressing and stretching with fingertips instead of rolling.
Embracing Heat
Although we use wood-fired ovens that can reach 850°F (454°C), home ovens typically top out at around 550°F (288°C). Counter this by employing a preheated pizza stone or steel, heated for no less than an hour to provide the requisite intense base heat and ensure a crisp crust and fluffy middle.
Perfecting pizza dough represents an evolving art, with each preparation offering new insights. Take notes, tweak the variables, and uncover methods that deliver the best results for your home setup.
To witness our dough-shaping method firsthand, participate in our monthly pizza workshops hosted by Chef Julia. For forthcoming dates, peek at our calendar of events!