Here at HarmonizedPlatform, we're firm believers that top-notch pizza is born from top-notch dough. With a legacy spanning over thirty years of honing our craft, we're delighted to divulge a few of our closely held tips. While we keep our precise mix a secret (some heritages are meant to be kept hidden!), these tips will set you on the path to mimicking a pro pizzeria's dough in your own kitchen.
Choosing the Right Flour
Superior pizza dough begins with premium flour. We suggest “00” flour, a finely milled Italian kind that carries a moderate protein level (typically about 12%), for an optimal balance of pliability and structure. If “00” flour eludes you, regular bread flour can stand in, though it’ll yield a somewhat altered texture.
Water's Temperature and Its Effect on Hydration
The warmth of your water will influence how your dough ferments and comes together. If you prefer a slow fermentation (which can enhance your dough's taste), use frigid water at approximately 45°F (7°C). Use warmer water, around 85°F (29°C), for a faster fermentation. The ideal hydration rate, the water to flour ratio, should be within 60-70% for optimal results in standard home ovens.
Fermentation: A Slow Dance
A crucial component to a tasty dough is to utilize a minimal amount of yeast while being generous with fermentation time. We use a scant 0.2% of fresh yeast compared to the amount of flour, and let our doughs ferment for 24 to 48 hours. This patient approach cultivates complex tastes, moreover, the dough becomes easier to digest.
Salt's Role Beyond Taste
Salt does wonders: it not only flavors your dough but also fortifies the gluten matrix, managing the fermentation. We endorse the use of refined sea salt at a ratio of 2.5-3% to the flour quantity. Introduce the salt once the flour and water begin to blend so it doesn't come into direct contact with the yeast.
The Mastery of Fermentation
Post-mixing, leave your dough to collectively ferment at ambient temperature for a period of 2 hours, then proceed to parcel it into individual portions. Enclose these in lidded vessels and let them sit in a chilled environment for anywhere from 24 to 72 hours. This period of cold fermentation acts as the conversion room—enzymes methodically disintegrate the starches to sugars, setting the stage for that distinctive flavor and the coveted browning of our crusts.
Gentle Does It
As pizza creation time nears, fetch the dough out of your cooler 1 to 2 hours in advance to bring it up to temperature. Handling the dough with a soft touch is vital to retain the built-up gas bubbles. Rather than rolling, use your digits to coax and extend the dough, safeguarding the air pockets you've taken so long to cultivate.
Completing the Masterpiece: A Burst of Heat
Our wood-fueled ovens soar to scorching heats of 850°F (454°C), a feat not usually achievable with commonplace home ovens, which peak closer to 550°F (288°C). To bridge this gap, employ a pizza stone or steel, thoroughly preheated over an hour, to reproduce the intense bottom heat necessary for that sought-after crispy bottom and light center.
The road to perfecting pizza dough is ongoing, full of learning and experimentation. Each dough batch is a new lesson in the craft. We encourage jotting down your observations, tweaking the process, and finding the sweet spot that works for your particular kitchen setup.
For an up-close demonstration of our dough preparation, join Chef Luca for our monthly pizza crafting workshops. Peek at our event schedule for upcoming sessions!