Here at PantryPicker, we're certain that extraordinary pizza begins with an extraordinary dough base. As we've honed our recipe over thirty years, we're now thrilled to impart some of our pro tips, though the unique recipe remains our cherished secret! These principles will set you on course to crafting a pizzeria-grade pizza crust within the comforts of your own kitchen.
Choosing the Right Flour
An excellent pizza crust is built upon the foundation of premium flour. 00 flour is our go-to choice, an ultrafine Italian variety with a moderate protein level, around 12%, to strike a balance between elasticity and softness. If 00 flour eludes you, bread flour acts as a commendable alternative, albeit with a marginally altered texture.
Optimizing Water Temperature and Dough Hydration
The temperature of the water you're using plays a vital role in the timing of fermentation and the dough's eventual structure. Opt for a cold water temperature of about 45°F (7°C) for an elongated fermentation that enriches flavor, or warm water close to 85°F (29°C) for a speedier process. Aim for a hydration level, or water-to-flour ratio, from 60% to 70% to suit most domestic ovens.
Yeast Usage and Fermentation Duration
To cultivate a tastier dough, it's essential to minimize yeast use and instead give fermentation ample time. We use a mere 0.2% of fresh yeast in proportion to the flour, allowing the dough to slowly ferment over a 24-48 hour period. This duration lets flavors intensify and makes the dough more digestible.
Understanding the Role of Salt
Salt serves not only to flavor the dough but also to reinforce the gluten network and modulate fermentation. A fine sea salt, amounting to 2.5-3% of the flour's weight, is ideal. Incorporate it once the flour and water have begun to integrate to prevent direct contact with the yeast.
Mastering Fermentation
Following the mix, let your dough undergo a primary fermentation at room temperature for approximately two hours, then apportion it into individual portions. Encase these dough segments in lidded containers and refrigerate them for a span of 24 to 72 hours. It's during this chilled fermentation that complexities in flavor and crust coloration are cultivated.
Gentle Dough Handling
Prior to baking your pizza, extract the dough from refrigeration 1 to 2 hours in advance to warm. When shaping, a gentle touch is paramount to maintain the air bubbles that will confer lightness. Use your fingertips for pressing and stretching, avoiding rollers which could deflate the logical structure.
Heat: The Culminating Factor
Our ovens soar to 850°F (454°C), whereas typical home ovens reach 550°F (288°C). To bridge this gap, a preheated pizza stone or steel, warmed for a steady hour, will emit sufficient concentrated heat from below to turn out a crisp shell with a light interior.
Perfection in pizza dough crafting is an evolving art with lessons in every batch. Document your experiences, tweak the variables, and explore the ideal conditions for your unique kitchen setting.
To witness our dough-making firsthand, consider partaking in our monthly pizza-making workshops where Chef Giulio goes through these steps meticulously. Peruse our events calendar for the upcoming workshop dates!