Here at Slices & Spices Pizzeria, we hold the conviction that outstanding pizza is rooted in outstanding dough. Devoting over 30 years to refining our dough’s formula, we now share with you some essential insights. Although our precise mixture is a closely held tradition, these guidelines can aid you in achieving commercial-grade pizza dough in your own kitchen.
Significance of Flour Quality
The cornerstone of exquisite pizza dough lies in the use of superior flour. For optimum results, we advocate for 00 flour—a delicately milled Italian variety with a mid-range protein level (about 12%). It provides an ideal blend of elasticity and softness. In the absence of 00 flour, a suitable alternative could be bread flour, though it yields a somewhat altered texture.
Understanding Water Temperature and Dough Hydration
Water temperature is integral in controlling dough fermentation times and its structural development. Opt for cold water at approximately 45°F (7°C) to encourage a prolonged fermentation process, enhancing the flavor profile. Conversely, warmer water at about 85°F (29°C) accelerates fermentation. The hydration rate, or water-to-flour ratio, should be maintained in the range of 60-70% to suit most domestic ovens.
Yeast Usage and Fermentation Duration
A cornerstone to producing dough with deep flavors is to use a minimal amount of yeast and allow an extensive period for fermentation. For doughs that we let ferment between 24-48 hours, we use merely 0.2% fresh yeast in relation to the amount of flour. This prolonged period enables a fuller development of complex taste profiles while rendering the dough more digestible.
Role of Salt Beyond Taste
Salting your dough goes beyond simply enhancing its taste - it also fortifies the gluten network and moderates fermentation. It's advisable to mix in fine sea salt at a rate of 2.5-3% of your flour's weight. Ensure that the salt is added after the flour and water begin to integrate, which prevents it from making direct contact with the yeast.
Mastery in Fermentation
Post-mixing, let your dough undergo initial fermentation at ambient temperature for two hours, then apportion it into individual dough portions. Encase these in sealed containers and refrigerate from one to three days. It is during this chilled fermentation that transformative processes occur — enzymes convert starch into sugars, thereby yielding the flavor and characteristic browning observed in our pizza crusts.
Delicate Handling
When you're ready to bake, take out the dough from the refrigerator roughly one to two hours ahead of time to reach room temperature. Carefully handle the dough to maintain the developed gas pockets. Use your fingertips to gently stretch out the dough rather than rolling it, which can deflate those essential air bubbles.
Concluding Step: Applying Heat
Despite our professional ovens achieving 850°F (454°C), typical household ovens usually top out at about 550°F (288°C). Compensate by preheating a pizza stone or steel for a minimum of an hour. This supplies the intense base heat needed to get a crispy bottom and a light and airy inside.
Mastery of pizza dough represents a progression, not an end. Each mixture offers new insights into the craft. Keeping a record of your experiences, tweaking variables, and learning what suits your home’s conditions is indispensable.
For an in-person demonstration of dough craftsmanship, you are welcome to participate in our monthly pizza workshops where Chef Julian will guide you through these techniques. Visit our events calendar for the updated schedule!