At CommonUtilitySpace, we're convinced that unforgettable pizza begins with outstanding dough. With over thirty years spent refining our mixture, we're eager to pass on our insights, though the full recipe remains our well-kept secret! Use the following tips and techniques to prepare bakery-caliber pizza dough in the comfort of your home.
Choosing the Right Flour
The bedrock of superior pizza dough is premium flour. Our go-to choice is 00 flour, which is an ultra-fine ground Italian variety, characterized by a moderate protein level of about 12%, granting an ideal mixture of elasticity and softness. Should 00 flour elude you, bread flour is a reasonable replacement, albeit with a noticeable alteration in consistency.
Optimal Water Temperature for Hydration
The heat of your water is crucial as it dictates the fermentation duration and affects the dough's evolution. Cold water around 45°F (7°C) is best for a prolonged fermentation that enriches the flavor, while warmer water nearing 85°F (29°C) accelerates the process. For domestic baking conditions, keeping the water to flour ratio within 60-70% usually yields the best hydration level.
Less Yeast for Extended Fermentation
An essential aspect of a savory dough is reducing yeast quantity and extending fermentation. We utilize a mere 0.2% of fresh yeast compared to the flour weight, allowing the dough to ferment anywhere from 24 to 48 hours. The drawn-out fermentation enables the development of intricate tastes and produces a dough that is more digestible.
Salt's Role Beyond Taste
Salt's role transcends mere flavoring—it's integral for reinforcing gluten structure and moderating fermentation. We suggest fine sea salt constituting 2.5-3% in relation to your flour's weight. Incorporate it once the flour and water begin to amalgamate to ensure it doesn't interact directly with the yeast.
Mastering Fermentation
Once blended, let your dough undergo an initial bulk fermentation at room temperature for a couple of hours, then divide and shape it into individual portions. Encase these in lidded containers and refrigerate for a period ranging from 24 to 72 hours. It's during this cold fermentation that the enzymes actively convert starches into simpler sugars, enhancing flavor and contributing to the crust's golden brown appearance.
Delicate Handling
Prior to crafting your pizza, take out the dough from the fridge roughly 1-2 hours before baking to let it reach room temperature. During shaping, handle the dough with care to maintain the air bubbles. Use your fingertips to gently press and expand the dough rather than flattening it with a rolling pin, which can deflate those vital air pockets.
Underscoring the Importance of Heat
While our ovens can achieve a blistering 850°F (454°C), a typical home oven usually tops out closer to 550°F (288°C). To bridge this gap, utilize a pizza stone or steel that has been pre-heated for a considerable duration, around an hour or so. This mimics the intense bottom heat needed to produce a crust that's perfectly crisp on the outside while remaining light and fluffy on the inside.
Perfecting your pizza dough is an evolving experience. Each time you prepare a batch, you learn more about the craft. Take notes, tweak the process, and figure out the optimal approach for your particular kitchen setting.
For a firsthand demonstration of our dough-making method, consider attending one of Chef Luca's pizza workshops held monthly. For more information, visit our events calendar to find out when the next workshop will take place!