Here at OpenReferenceGuide, we're ardent believers that the cornerstone of an extraordinary pizza lies in its dough. With over thirty years fine-tuning our technique, we are thrilled to offer a glimpse into our proprietary dough-making secrets. Although we hold our complete recipe in high confidentiality, the guidelines provided will empower you to achieve a pizzeria-style dough in your very kitchen.
Recognizing the Importance of Flour
The key to remarkable pizza dough is the selection of superior flour. We advocate for 00 flour due to its ultrafine grind and moderate protein content, approximately 12%, which ensures that our pizza dough attains an optimal mixture of elasticity and softness. In its absence, bread flour makes for a respectable alternative, albeit with a minor difference in texture.
Hydration and Temperature of Water
The temperature at which water is introduced into your mix is crucial for appropriate dough maturation and fermentation times. Opt for cooler water at around 45°F (7°C) for a slow fermentation that enhances taste, or warmer water at about 85°F (29°C) should you prefer a faster fermentation. Aim for a hydration percentage ranging between 60-70% to suit the baking conditions of most domestic ovens.
Yeast Reduction, Fermentation Extension
Using a minimal amount of yeast and providing ample time for fermentation drastically improves your dough's flavor profile. For doughs that undergo fermentation for 24-48 hours, we use just 0.2% fresh yeast relative to the weight of the flour. This method allows the flavors to develop thoroughly and results in dough that's not only flavorsome but also more digestible.
The Role of Salt Beyond Taste
Salt's purpose extends beyond mere flavor enhancement; it fortifies the gluten infrastructure and modulates the fermentation pace. We recommend fine sea salt at a ratio of 2.5-3% to the weight of flour. Introduce it after the water has begun to amalgamate with the flour to prevent the salt from interacting directly with the yeast.
The Mastery of Fermentation
Post-mixing, allot a bulk fermentation phase of around 2 hours at room temperature before partitioning the dough into balls. Store these in lidded containers and refrigerate them for a period ranging from 24 to 72 hours. During this refrigeration phase, enzymes actively convert starches into sugars, imparting a depth of flavor and contributing to the crust's desirable caramelization.
Gentle Handling Techniques
To craft your pizza, take the dough out from the cold and let it return to ambient temperature for an hour or two ahead of baking. The handling of the dough should be delicate in order to maintain the developed gas bubbles. Employ your digits to stretch and shape the dough, steering clear of a rolling pin which would deflate the crucial air pockets.
Heat: The Transformative Element
While our brick ovens hit a fiery 850°F (454°C), the average home oven typically tops off at about 550°F (288°C). To bridge this gap, a preheated pizza stone or steel is recommended, kept scorching hot for at least one hour before baking commences. This mimics the necessary searing heat required to attain a crispy crust with a lush interior.
The craft of perfecting pizza dough is an evolving endeavor, where every batch serves as a learning experience. Keep a journal, tweak parameters, and hone in on techniques that coalesce with the specificity of your kitchen setup.
For those seeking to witness our dough-making process up close, we hold monthly pizza-making workshops with Chef Luca at the helm, illustrating these methods in detail. Our events calendar has all the pertinent information regarding forthcoming sessions.