Here at CreativeOutcomes, we're under the impression that outstanding pizza begins with top-notch dough. Having honed our dough for over thirty years, we're thrilled to divulge some key insights. Though we're keeping our exact blend under wraps in honor of tradition, these guidelines will help you achieve pizzeria-caliber pizza dough in your own kitchen.
Significance of Flour
The cornerstone to amazing pizza dough is premium flour. Our recommendation is to opt for 00 flour, which is an ultra-fine Italian flour with moderate protein content, specifically around 12%. This offers an optimal mix of elasticity and softness. If 00 flour isn't accessible, a decent alternative would be bread flour, albeit with a nuanced change in texture.
Water's Temperature and Its Impact on Dough
The temp of your water is crucial as it dictates the dough's fermentation duration and the quality of its development. For an extended fermentation period, which enhances flavor, cold water around 45°F (7°C) should be used. Conversely, warm water at about 85°F (29°C) will speed up fermentation. The dough's hydration level, the water to flour proportion, is best kept between 60-70% for home ovens.
Yeast Usage and Fermentation Period
A pivotal secret to exceptional dough is minimizing yeast use and maximizing the fermentation time. We use a mere 0.2% of fresh yeast relative to our flour quantity, for dough that ferments from 24 to 48 hours. This unhurried approach allows for the development of intricate flavors and produces a dough that's more digestible.
Salt's Role Beyond Seasoning
Salt plays a bigger role than just adding taste—it fortifies gluten structure while regulating yeast activity. We suggest fine sea salt at a ratio of 2.5-3% of your flour weight. Add it once the flour and water begin to unite to keep it from touching the yeast immediately.
Fermentation's Fine Art
Post-mixing, allow the dough a bulk fermentation at room temperature for a couple of hours, then divide into individual portions. Place each ball inside sealed containers and refrigerate for 24-72 hours. It's this stage of cold fermentation that truly elevate the flavor profile—enzymes convert starches into sugars, contributing to both taste and that characteristic golden crust of ours.
Gentle Dough Handling
Prior to crafting your pizza, take the dough out of the fridge 1-2 hours before baking to let it reach room temperature. It's important to handle the dough delicately to maintain the air bubbles formed. Press and stretch out the dough using your fingertips instead of rolling it out, which could deflate those important air pockets.
Ultimate Element: Baking Heat
In the absence of a wood-fired oven which heats up to 850°F (454°C), residential ovens peak at around 550°F (288°C). To bridge this gap, utilize a pizza stone or steel, preheated for a solid hour. This intense base heat is vital for a crisp crust and a fluffy inside.
Honing the craft of pizza dough is a continuous adventure; every batch imparts new wisdom. Take note of the outcomes, play with different elements, and figure out what fits your kitchen's character the best.
Keen to witness our dough-preparation process firsthand? Drop by at one of our monthly pizza-making sessions where Chef Julien showcases these methods in full detail. Check our events calendar to find the next session!