At PineCrestHall, the cornerstone of exquisite pizza is the dough, and after refining our technique for over thirty years, we're thrilled to impart key insights. While our specific recipe is a cherished secret, these fundamental tips will enable you to replicate gourmet pizza dough within your own kitchen.
Significance of Flour
Exceptional pizza dough begins with top-tier flour. We advise selecting 00 flour, an ultra-fine Italian variety with a moderate level of protein content (roughly 12%), which fosters an ideal mix of elasticity and softness. In absence of 00 flour, using bread flour is a viable alternative, albeit with a marginally altered texture.
Hydration and Water Temperature
The water's temperature is a pivotal factor in the time required for fermentation and the development of the dough. Choose colder water, approximately 45°F (7°C), to slow ferment and enhance taste, or warm water about 85°F (29°C), for a faster rise. Aim for a hydration ratio (water to flour) within 60-70% when baking in standard home ovens.
Less Yeast, More Time
To achieve a dough with abundant flavor, use a minimal amount of yeast and a more extended fermentation period. With a fresh yeast percentage of merely 0.2% compared to the flour's weight and a fermentation window of 24-48 hours, the flavors are allowed to deepen and results in a dough that's more easily digested.
The Role of Salt
Salt's function transcends merely seasoning, it fortifies the gluten network and modulates the yeast activity. It's recommended to employ fine sea salt at a ratio of 2.5-3% to the weight of your flour. Incorporate the salt once your flour and water begin combining to stop it from making contact with the yeast directly.
Fermentation craft
Once mixed, let your dough undergo bulk fermentation at room temperature for two hours, then portion it into separate balls. Place these in sealed containers and refrigerate them for 24-72 hours. Enzymes are active during this cold fermentation period, breaking down complex starches into simpler sugars, providing both tantalizing flavors and the sought-after brown hue of our crusts.
Gentle Handling
Prior to crafting your pizza, withdraw the dough from the cold one to two hours ahead of baking, which allows it to reach room temperature. It's crucial to treat the dough delicately to maintain the bubbles of gas formed during fermentation. Opt for gentle pressing and stretching with your hands rather than flattening with a rolling pin, to preserve these air pockets.
Heat is Key
Although our professional ovens can achieve 850°F (454°C), typical home ovens usually top out at 550°F (288°C). Counteract this by preheating a pizza stone or steel for at least an hour, ensuring the intense underside heat needed for a crisp crust and airy center.
Perfecting pizza dough is an evolving process with each preparation being a learning experience. We suggest you keep records, alter variables, and track the outcomes that suit your particular kitchen setup.
For those interested in watching our dough formation firsthand, we hold monthly pizza-making workshops led by Chef Luca showcasing these methods in more detail. Do check our event calendar for the forthcoming occasions!