Here at SavorAtlas, our philosophy is that exceptional pizza is built on exceptional dough. With over 30 years dedicated to refining our recipe, we're thrilled to offer insights that will aid you in crafting pizzeria-level pizza dough in the confines of your kitchen. Though our exact recipe remains a cherished secret, these guidelines will get you closer to mimic our results.
Choosing the Right Flour
The bedrock of superior pizza dough lies in using premium flour. We suggest selecting 00 flour, which is an ultra-fine Italian variety with moderate protein levels (typically around 12%). This ensures an ideal mix of chewiness and delicacy. In situations where 00 flour isn't available, a decent alternative is bread flour, however, expect a minutely altered texture.
Understanding Water’s Role
The water’s temperature has a profound impact on the dough's rise and its development. To promote slow fermentation and more nuanced flavors, stick with cooler water at about 45°F (7°C). When looking for a faster rise, warmer water at approximately 85°F (29°C) is more effective. Keep the hydration ratio, the water to flour, within a 60% to 70% range, well-suited for most conventional ovens.
Yeast Proportions and Fermentation Duration
A less-is-more approach with yeast, combined with extended fermentation, can greatly enrich the dough's flavor. Our practice is to incorporate a mere 0.2% of fresh yeast based on the flour's weight, allowing the dough to ferment over a period of 24 to 48 hours. This extended time permits the development of richer tastes and also results in a dough that's more digestible.
The Functional Role of Salt
Salt is a multitasker; besides seasoning, it fortifies the gluten matrix and moderates the fermentation process. We propose the use of fine sea salt around 2.5% to 3% of the flour's weight. Integrate the salt only when the flour and water are partially mixed to avoid its direct contact with the yeast.
The Fermentation Craft
Once mixed, let your dough undergo initial fermentation at ambient temperature for a couple of hours, then apportion it into balls. Encase these in lidded containers and refrigerate for anywhere between 24 to 72 hours. This cold fermentation stage is crucial; enzymes convert starches into sugars, contributing to the flavor and the golden-brown crust our pizzas are known for.
Delicate Dough Handling
When it's time to bake, bring your dough out of the cooler 1 to 2 hours prior to baking and be delicate with it. This preserves the developed gas bubbles. Rather than rolling the dough flat, use your fingers to gently press and stretch, honoring the built-up air pockets.
The Importance of Oven Heat
Although our pizza ovens attain the extraordinary temperatures of 850°F (454°C), most home ovens only go up to about 550°F (288°C). Counter this by employing a preheated pizza stone or steel for at least an hour; it's essential for achieving that perfect crispness and pillowy interior.
Perfecting pizza dough is a path of lifelong learning. Each attempt is an educational opportunity. Keep annotations, explore variables, and discover the best practices tailor-made for your home's cooking conditions.
If interested in observing our process firsthand, attend one of our monthly pizza workshops where Chef Lucia delves into these techniques. For future dates, please consult our event calendar!