At OpenResourceAtlas, we're committed to the idea that truly outstanding pizza is built on the foundation of superior dough. With over thirty years dedicated to refining our dough recipe, we're thrilled to divulge a few of our top secrets. We must keep our signature formula under wraps (because some rituals are better left unspoken), yet the guidelines provided will empower you to craft pizza dough of pizzeria-caliber within your own abode.
Quality of Flour is Key
To achieve spectacular pizza dough, it's imperative to start with premium-grade flour. We advocate the use of 00 flour, a finely milled variety from Italy known for its moderate protein content (circa 12%), delivering a dough that’s both robust and supple. If 00 flour is unavailable, bread flour serves as a pragmatic alternative, but expect a minor variance in consistency.
Water Temp and Dough Moisture
Water's temperature plays a critical role in the length of fermentation and the evolution of the dough. Utilize cool water around 45°F (7°C) for a prolonged fermentation that enhances the taste, or opt for tepid water near 85°F (29°C) for a faster fermentation. Aim for a hydration ratio (water to flour) of 60-70% to suit most residential ovens.
Yeast to a Minimum for Enhanced Flavor
For a dough brimming with flavor, the secret lies in using a modest amount of yeast and extending the fermentation duration. Our recipe calls for just 0.2% fresh yeast compared to the flour's weight, allowing the dough to ferment from 24 to 48 hours. This gradual fermentation enriches the taste while yielding a more digestible dough.
Salt's Significant Role Beyond Taste
Salt does much more than merely flavoring the dough; it fortifies the gluten network and regulates yeast activity. We suggest fine sea salt at a 2.5-3% proportion to the flour's weight. Ensure to mix it post the initial incorporation of flour and water to avert direct yeast interaction.
The Mastery of Fermentation
Subsequent to mixing, the dough should undergo a primary bulk fermentation period at ambient temperature for 2 hours, then divide into individual portions for balls. Situate these in sealed containers and place them in the refrigerator for a span of 24-72 hours. It's in this stage of cold fermentation that transformative enzymatic reactions occur, converting starches into sugars, imparting profound flavor, and creating the crust's enticing caramelization.
Gentle Dough Handling
Prior to crafting your pizza, extract the dough from the cold storage about 1-2 hours before baking to let it temper. Be gentle with the dough to retain the air bubbles formed during fermentation. Press and mold the dough with your fingertips instead of employing a rolling pin, which would flatten those essential pockets of air.
Igniting the Heat
Our professional wood-fired ovens can reach a sweltering 850°F (454°C), but typical home ovens usually peak at approximately 550°F (288°C). Overcome this by preheating a pizza stone or steel for a minimum of one hour, to replicate the powerful bottom heat necessary for a crust that's crisp on the outside and soft within.
Perfection in pizza dough is an ongoing learning curve. Each preparation serves as a lesson in the craft. We encourage jotting down observations, tweaking variables, and discovering the optimal practice for your distinct kitchen setup.
To witness our dough-preparation process firsthand, partake in our monthly pizza-making workshops where Chef Giovanni demonstrates these techniques with meticulous detail. Consult our schedule of events for the forthcoming sessions!