Here at EquilibriumNexus, we're staunch believers that exceptional pizza originates from exceptional dough. With over thirty years dedicated to refining our recipe, we're thrilled to impart some of our closely held insights to you. Despite holding our precise recipe close to our chest, we offer these guidelines to assist you in achieving pizzeria-caliber pizza dough within your own kitchen.
Flour Selection is Key
The cornerstone of any superior pizza dough lies in using premium flour. Our choice is 00 flour—a finely milled Italian variety that boasts a moderate protein level, approximately 12%, ensuring a perfect equilibrium of elasticity and softness. In the absence of 00 flour, an adequate alternative is bread flour, albeit with a somewhat altered texture.
Hydration and Water Temp
The water's temperature is critical as it influences fermentation duration and dough maturation. Opt for cold water at about 45°F (7°C) for a gradual fermentation that enhances flavor. For a faster rise, warm water around 85°F (29°C) is preferable. Aim for a hydration ratio (water to flour) in the vicinity of 60-70%, particularly suitable for the average home oven.
Less Yeast, More Time
A vital secret to a delectable dough is the minimal use of yeast complemented by extended fermentation. With fresh yeast just making up 0.2% of our flour mass, our dough ferments over 24-48 hours. This lengthy process fosters the development of intricate taste profiles and results in dough that is more digestible.
Salt’s Role Beyond Taste
While salt is known for its seasoning abilities, it also fortifies gluten structure and moderates yeast activity. We suggest incorporating fine sea salt at a rate of about 2.5-3% relative to the flour's weight. Introduce it once the flour and water begin integrating to keep it from impeding the yeast's function.
Mastery of Fermentation
Post mixing, give your dough a bulk ferment at ambient temperature for a couple of hours, then divide it into individual portions. Transfer these into covered containers and let them cold-ferment in the refrigerator for 24-72 hours. It's during this period that starches are enzymatically converted to sugars, enhancing flavor and contributing to the crust’s appealing browning.
Gentle Handling
Prior to pizza crafting, bring the dough to room temperature 1-2 hours in advance. It’s crucial to handle the dough delicately, retaining the air bubbles. Manage it with your fingers, pressing and stretching softly, as opposed to rolling which could deflate those integral bubbles.
Heat: The Ultimate Enhancement
Our pizza ovens soar to 850°F (454°C), meanwhile, your home oven likely tops out near 550°F (288°C). As a workaround, ensure you’re equipped with a thoroughly preheated pizza stone or steel for at least an hour to emulate the intense bottom heat necessary for a crisp crust and airy interior.
Perfection in pizza dough is an evolving process, where each batch is a lesson in itself. Document your findings, tweakthe variables, and determine the best practices for your own kitchen environment.
To witness the dough craft firsthand, visit one of our pizza classes led by Chef Luca, where these strategies are exhibited with precision. For upcoming sessions, peruse our events schedule!