At CreativeMindscape, we are of the opinion that the cornerstone of an outstanding pizza is the dough. Having honed our recipe for over 30 years, we're thrilled to disclose a few insider tips. Our precise recipe remains confidential (some legacies should be preserved), yet these guidelines will assist you in achieving professional-grade pizza dough in your own kitchen.
Choosing the Right Flour
The bedrock of exceptional pizza dough lies in selecting premium flour. 00 flour, which is a fine Italian variety with a moderate protein level (typically around 12%), is our flour of choice. It strikes a delicate balance between elasticity and softness. Should 00 flour be unavailable, bread flour can be utilized as an alternative, albeit with a marginally altered texture.
Water's Temperature and Its Influence on Hydration
Fermentation time and dough maturation are greatly influenced by the temperature of the water. For a prolonged fermentation (yielding richer taste), cold water at about 45°F (7°C) should be used. Warmer water, approximately 85°F (29°C), can speed up the fermentation. A hydration level of 60-70% is optimal for domestic oven use.
Yeast Usage and Fermentation Duration
A key to tasty dough is using a minimal amount of yeast over an extended fermentation duration. For doughs fermented between 24-48 hours, we use a mere 0.2% of fresh yeast in relation to the flour's weight. This leisurely fermentation cultivates complex flavours and yields a dough that's more digestible.
Salt's Dual Purpose
Salt does more than just season; it fortifies the gluten structure and tempers fermentation. Fine sea salt at 2.5-3% of flour weight is our preference. Introduce the salt once the flour and water have begun combining to avoid direct yeast contact.
Fermentation: The Subtle Craft
Following mixing, allow the dough a general fermentation at room temperature for 2 hours. Next, apportion it into individual balls, nestling each in a lidded container to chill for 24-72 hours. This refrigerated fermentation is crucial—enzymatic action converts starch to sugars, thereby enriching the flavour and promoting the crust's golden brown appearance.
Gentle Handling of the Dough
Approaching pizza creation, let the dough acclimate for 1-2 hours before baking. It's important to handle the dough delicately to maintain the air bubbles formed. Press and stretch using your fingertips, steering clear of a rolling pin that could flatten those essential air spaces.
Bringing the Heat: The Finishing Touch
While our specialized ovens can reach 850°F (454°C), average kitchen ovens usually max out at about 550°F (288°C). To emulate this, a preheated pizza stone or steel for a minimum of one hour will deliver the needed intense heat from below, crucial for a toasted crust and fluffy interior.
The pursuit of perfect pizza dough is an ongoing learning experience, each attempt bringing a new lesson. Document your efforts, tweak parameters, and explore to find the ideal process for your own kitchen.
Keen to observe our dough crafting in action? Partake in our monthly pizza workshops where Chef Julien will showcase these techniques in full. Peek at our event schedule for the nearest workshop.