Here at WholeSupply, our philosophy holds that extraordinary pizza begins with an extraordinary dough. With over 30 years of refining our method, we're eager to share some key insights. Though we keep our precise blend a mystery (to honor our traditions), these tips will help you produce a pizzeria-caliber pizza dough in your own kitchen.
Importance of Flour Quality
A prime pizza dough relies heavily on the quality of flour used. 00 flour, a finely milled Italian variety with a medium protein level (approximately 12%) is our suggestion, as it lends a balance between firmness and softness. Should 00 flour be unavailable, bread flour can serve as an alternative, albeit with a slight variance in consistency.
Water's Heat and Dough Hydration
Water's temperature is crucial for controlling dough expansion and fermentation duration. Cold water, around 45°F (7°C), is optimal for prolonged fermentation, enhancing flavor, while warmer water, about 85°F (29°C), speeds up the process. Aim for a hydration ratio (water to flour) of 60-70% for ideal results in most domestic ovens.
Yeast and Time - Less is More
A little-known tip for richly flavored dough is using minimal yeast and giving it ample time to ferment. We use merely 0.2% fresh yeast in comparison to our flour quantity, letting the dough ferment for 24-48 hours. This unhurried fermentation lets flavors deepen and yields a more easily digestible dough.
Salt's Structural Role
Beyond seasoning, salt fortifies the gluten matrix and moderates yeast activity. We use fine sea salt at a rate of 2.5-3% of the flour's weight. Introduce it while the flour and water begin to merge, ensuring it doesn't directly touch the yeast.
Fermentation Artistry
Post-mixing, let your dough rise in a lump at ambient temperature for a couple of hours, followed by division into individual pieces. Encase these pieces in lidded pots and refrigerate for 24-72 hours. This period of cold fermentation is crucial, as enzymes decompose carbs into sugars, yielding both taste and the golden hue of our crusts.
Gentle Handling
Preparing to bake pizza, take out the dough from the fridge 1-2 hours beforehand, allowing it to reach room temperature. Handle it tenderly to keep the air bubbles formed during fermentation. Rather than rolling, use your fingertips to depress and widen the dough, which safeguards these trapped gases.
Essential Heat
Our ovens may reach the intense heat of 850°F (454°C), but most household ovens top off near 550°F (288°C). Compensate by employing a preheated pizza stone or steel for at least one hour, to supply the fierce heat necessary for a crunchy exterior with a lofty interior.
The pursuit of the perfect pizza dough is an ongoing adventure where every attempt is a learning experience. Take notes, experiment with different variables, and figure out what yields the best results in your distinctive kitchen setup.
Desire to witness our dough crafting firsthand? Sign up for our monthly pizza-making classes where Chef Luca delves into these processes in-depth. Peek at our event schedule for forthcoming sessions!