Here at PantryChefPlate, we're of the mind that a transcendent pizza is built on a foundation of superior dough. With our recipe being continuously refined over thirty years, we're thrilled to offer a glimpse into some of our proprietary insights. Although the precise details of our recipe remain a closely-held secret, we will arm you with key principles to replicate professional-level pizza dough within your own kitchen.
Flour: The Base of Everything
Outstanding pizza dough begins with premium flour. 00 flour, milled in Italy and characterized by a medium protein level (typically around 12%), is our preferred choice for delivering that ideal melding of robustness and pliability. Should 00 flour be unavailable, bread flour is a feasible alternative but be ready for a minor variation in texture.
Hydration and Water Temp
The fermentation speed and dough development are significantly influenced by the temperature of the water you use. Opt for colder water, about 45°F (7°C) for enhancing flavor through a slower fermentation process. When needing a faster rise, warmer water approximating 85°F (29°C) is suitable. Aiming for 60-70% water to flour ratio is advisable for optimal results in standard home ovens.
Less Yeast, More Time
A primary key to deeply flavorful dough is the minimal use of yeast coupled with extended fermentation durations. A minute amount of fresh yeast, just 0.2% in relation to flour weight, is what we utilize for a fermentation period spanning 24-48 hours. This leisurely fermentation approach not only enriches flavor but also produces a more digestible dough.
Salt as a Crucial Component
Salt's role goes way beyond just giving taste—it fortifies the gluten matrix and modulates fermentation. It's recommended to use finely ground sea salt amounting to 2.5-3% of flour weight. Ensuring it's mixed in after the flour and water have partly merged will prevent it from directly interacting with the yeast.
The Art of Fermentation
Post-mixing, the dough should be left to rise in bulk at ambient temperature for a couple of hours, followed by dividing it into individual portions. Store these segments in sealed containers and refrigerate for a span of 24-72 hours. It's during this chilled fermentation phase that enzymes get to work, breaking down complex starches to simpler sugars, hence enhancing taste and fostering that delightful browning seen on our crusts.
Delicate Handling
Prior to assembling your pizza, let the dough adjust to room temperature for an hour or two. Take care to delicately handle the dough in order to maintain the developed gas pockets. Rather than rolling, which might deflate the air bubbles, use your fingers to softly press and stretch the dough.
Finishing with Flame
Our ovens can hit the high temperatures of 850°F (454°C), but a typical kitchen oven usually tops out close to 550°F (288°C). To mimic professional conditions, employ a preheated pizza stone or steel, giving it at least an hour to heat up. This allows for that much-needed intense base heat to create a crisp shell surrounding a light and airy core.
The art of perfecting pizza dough is an evolving process, with each round of dough offering fresh insights. It's encouraged to keep a record, adjust the procedure based on what you encounter, and pin down what yields the best outcome in your particular cooking space.
Interested in observing our dough preparation up-close? Participate in our monthly pizza-making workshops where Chef Alessandro will demonstrate these techniques comprehensively. Keep an eye on our events calendar to know when the next session is.