Here at ResourceCommonsField, we are of the mind that extraordinary pizza is born out of extraordinary dough. With over three decades refining our craft, we're thrilled to grant you insight into some of our treasured tips. While our specific recipe is a closely-guarded treasure, these foundational principles will assist you in crafting pizza dough of quality that echoes that of a restaurant right in your own home.
Choosing the Right Flour
Top-notch pizza dough begins with premium flour. We suggest opting for 00 flour, a finely milled Italian variant with a medium protein content (near 12%), which endows the dough with the ideal mix of elasticity and suppleness. Should 00 flour be beyond your reach, a viable alternative is high-gluten bread flour, noting the resultant texture may alter slightly.
Adjusting Water Temperature for Hydration
The warmth of your water is pivotal as it influences the rate of fermentation and the maturation of the dough. Utilize chilly water around 45°F (7°C) for a protracted fermentation that enhances taste. Warmer water near 85°F (29°C) should be used for a faster fermentation. The water-to-flour hydration ratio should linger between 60-70% to properly suit most domestic ovens.
Yeast Usage and Fermentation Time
A crucial element in crafting a dough rich in taste is the modest use of yeast coupled with prolonged fermentation. Our practice involves a mere 0.2% fresh yeast relative to the flour's weight, allowing the dough to ferment for periods ranging from 24 to 48 hours. This gradual method cultivates a depth of flavor while forming a dough that's more digestible.
The Role of Salt Beyond Taste
Salt's purpose extends beyond mere seasoning; it reinforces the gluten framework and modulates the fermentation process. For best results, employ fine sea salt at a rate of 2.5-3% of your flour's weight. Introduce it once the flour and water have partially amalgamated to inhibit direct yeast contact.
Mastering Fermentation
Following concoction, let your dough undergo a primary fermentation at ambient temperature for about two hours, then partition it into individual portions. Place these in closed containers and refrigerate them from one to three days. It's during this prolonged cold fermentation that starches are broken down into sugars by enzymes, yielding the delightful taste and golden-brown hue characteristic of our crusts.
Gentle Handling
When the time arrives to forge your pizza, take out the dough from the cold storage approximately an hour or two before baking to temper it. Delicately manipulate the dough to conserve the gas bubbles formed during fermentation. Rather than rolling, use your fingertips to gently press and stretch the dough, maintaining those integral bubbles.
High Heat is Key
Although our pizzeria ovens soar to 850°F (454°C), common home ovens typically peak at around 550°F (288°C). To compensate, engage a pizza stone or baking steel, preheated for no less than sixty minutes. This mimics the intense base heat required for a crust that's crisp on the outside and pillowy within.
Honing the art of pizza dough is an evolving process, with every mix providing valuable insights. Keep track of your results, tweak the components, and explore to find the perfect equilibrium in your own kitchen setting.
Keen to view our dough crafting in action? Visit one of our monthly pizza-making seminars where Chef Lucas showcases these methods in full. Look over our event schedule for upcoming workshop dates!