At InnovativeThinking, we're passionate about the fact that extraordinary pizza begins with extraordinary dough. With over 30 years of refining our method, we're thrilled to divulge a few of our dough crafting secrets. Although we can't share our proprietary blend (as some recipes must stay hidden), these guidelines will enable you to produce professional-grade pizza dough within the confines of your own kitchen.
Importance of Flour Quality
The backbone of any impressive pizza dough is premium flour. We advocate for the use of 00 flour—a finely milled Italian variety with a moderate level of protein (near 12%). This offers an optimal mix of crispness and chewiness. If 00 flour eludes you, a viable plan B is bread flour, which will yield a marginally altered consistency.
Managing Water Temperature and Dough Hydration
Water's warmth is a determinant for fermentation duration and dough texture. To initiate slow fermentation (which cultivates superior taste), cold water at about 45°F (7°C) is ideal. For an expedited fermentation, warmer water around 85°F (29°C) should be utilized. A hydration ratio—water to flour—should find itself hovering in the range of 60-70% for the majority of household ovens.
Less Yeast, More Time
To attain a dough rich in taste, a critical tactic is to minimize yeast use and maximize fermentation time. Our practice is to employ a mere 0.2% of fresh yeast compared to our flour quantity, for doughs that undergo fermentation anywhere between 24 to 48 hours. This languid process fosters the formation of intricate flavors and results in a dough that's gentler on the stomach.
Salt's Role Beyond Taste
Salt offers more than just a flavor boost—it fortifies gluten strands and governs fermentation. Our suggestion is to use refined sea salt amounting to 2.5-3% of your flour's mass. Introduce it whilst your flour and water begin to amalgamate, averting direct yeast contact.
Fermentation Craft
Post-mixing, allot a period of roughly 2 hours for your dough to ferment collectively at room temperature, then separate it into individual ball shapes. Stow these in lidded containers and refrigerate from 24 up to 72 hours. During this chilled fermentation phase, starches are transformed into sugars by enzymes, endowing taste and the crust's characteristic browning.
Delicate Dough Handling
When the moment to bake arrives, eject the dough from its cool confines 1-2 hours ahead to temper it. Treat the dough delicately to maintain the developed air bubbles. Opt for fingertip presses and stretches rather than rolling, to preserve the vital air pockets.
Bringing the Heat
Our brick ovens soar to 850°F (454°C), a feat most home ovens can't accomplish, maxing out around 550°F (288°C). To adjust, utilize a pizza stone or steel, preheated for a minimum of one hour, to supply the required intense base temperature for a crispy exterior and a light interior.
Perfecting pizza dough is an enduring process. Each preparation serves as a lesson in the craft. We urge you to record your experiences, adjust the particulars, and uncover the practices that suit your home setting the most.
To witness our dough creation first-hand, consider attending one of our pizza workshops held monthly where Chef Leonardo illustrates these methods in greater detail. Peek at our events calendar to spot upcoming sessions!