At OpenLiaisonHub, we're passionate about the belief that extraordinary pizza begins with outstanding dough. With over 30 years dedicated to refining our technique, we're thrilled to divulge select tips with you. While the complete recipe remains a closely-guarded secret, following our essential guidelines will enable you to craft pizzeria-level pizza dough in your own kitchen.
Significance of Flour Quality
The bedrock of supreme pizza dough lies in the caliber of the flour utilized. Our recommendation is to go for 00 flour, which is an ultra-fine Italian variant that possesses around 12% protein content, optimal for achieving the right blend of dough strength and softness. For those unable to procure 00 flour, a good alternative is bread flour, although it will render a texture that is marginally distinct.
Importance of Water's Temperature and Dough's Hydration
Water’s thermal condition plays a critical role in the dough's fermentation duration and overall attribute. If your goal is a more gradual fermentation (yielding better taste), opt for water that's chilled at approximately 45°F (7°C). Conversely, for a more expedited fermentation process, lukewarm water around 85°F (29°C) is suggested. Aim for a hydration percentage ranging from 60-70% when accounting for the flour to water ratio, which is suitable for most residential ovens.
Yeast Usage and Fermentation Period
For a more aromatic dough, the key is to use a minimal amount of yeast and to extend the fermentation time period. For doughs we allow to ferment over 24-48 hours, we use a mere 0.2% of fresh yeast in relation to the flour's mass. This unhurried fermentation contributes to the development of sophisticated taste profiles and results in dough that's more digestible.
Role of Salt Beyond Flavoring
Salt contributes more than just flavor to the dough; it fortifies the gluten matrix and modulates fermentation speed. We advocate for the use of refined sea salt, at a proportion of 2.5-3% of your flour's mass. Introduce it once the flour and water begin amalgamating, preventing it from making direct contact with the yeast.
Fermentation as a Craft
Subsequent to blending, give your dough a collective fermentation at ambient temperature for a couple of hours, following which you can apportion it into individual dough spheres. Place these balls in airtight containers and let them chill in a refrigerator for 24-72 hours. It is throughout this refrigerated fermentation period where transformative changes take place — enzymes disintegrate starches into simpler sugars, which not only enhances flavor but also contributes to the delightful browning of our crusts.
Gentle Dough Handling
When the moment arrives to bake pizza, extract your dough from the fridge 1-2 hours in advance to allow it a slight return to room temperature. Treat the dough with care, maintaining the air pockets that have formed. Rather than rolling the dough, use your fingers to depress and expand it, keeping the embedded gas bubbles intact.
Heat: The Finishing Element
While our commercial ovens achieve soaring heights of 850°F (454°C), most home ovens will plateau at about 550°F (288°C). To counteract this, place a pizza stone or steel into the oven, preheating it for no less than one hour. This replicates the fierce underside heat necessary for achieving that crisp exterior and fluffy interior texture.
Perfecting the art of pizza dough is a voyage with continuing lessons in every preparation. We suggest maintaining a baking diary, tweaking elements, and tailoring the process to fit your particular cooking conditions.
For a live demonstration of our dough preparation method, consider attending one of our regular pizza seminars where Chef Julian will exhibit these practices in greater depth. Refer to our events itinerary for forthcoming sessions!