Here at BeyondBoundaries, our philosophy states that outstanding pizza originates from outstanding dough. With a history spanning over 30 years to refine our mixture, we're thrilled to impart a few trade secrets with you. Although we're unable to share our prized recipe (some customs are best kept undisclosed!), these guidelines will assist you in crafting pizzeria-worthy pizza dough within your own kitchen.
Flour Quality Is Key
Superior pizza dough is formed from top-tier flour. Our recommendation is to use 00 flour, an ultra-fine Italian variety that possesses a moderate protein level (typically about 12%), ensuring a delicate yet robust dough. Should 00 flour be hard to come by, bread flour can serve as a stand-in, though the final texture may vary slightly.
Monitored Water Temperature and Dough Hydration
The water's temperature has implications on the dough's fermentation duration and its ultimate structure. Use chilled water near 45°F (7°C) for prolonged fermentation, which enhances taste, or lukewarm water around 85°F (29°C) for a faster ferment. A water to flour hydration ratio landing between 60-70% is most suitable for majority of domestic ovens.
Use Less Yeast and Offer More Time
A pivotal element for a more flavorful dough is the minimal use of yeast paired with extended fermentation. By using just 0.2% of fresh yeast relative to the flour weight for dough that ferments for 24-48 hours, you enable the development of sophisticated flavors and facilitate digestion.
Salt Goes Beyond Flavor Enhancement
Salt's role extends beyond just seasoning—it fortifies the gluten matrix and moderates fermentation. It's advised to use fine sea salt at a ratio of 2.5-3% based on your flour's weight, incorporating it once the flour and water are partially mixed to avert direct yeast contact.
Fermentation: An Art Form
Post-mixing, the dough should undergo an initial, ambient temperature fermentation for 2 hours; then, section it into individual balls. Transferred into covered containers, these should refrigerate for 24-72 hours. The cold fermentation stage is crucial—enzymes transform starches into sugars, enhancing flavor and contributing to the crust's signature browning.
Gentle Dough Handling
Before you commence pizza crafting, take the dough out of the refrigeration 1-2 hours ahead to warm. It's important to handle the dough with care to maintain the air bubbles structure. Instead of rolling, gently press and stretch the dough with your fingertips to preserve these pockets.
The Culminating Step: Applying Heat
While our professional ovens skyrocket to an impressive 850°F (454°C), regular home ovens usually peak at around 550°F (288°C). A workaround is to heat a pizza stone or steel for at least an hour before baking, mimicking the intense bottom heat crucial for a crispy exterior and fluffy center.
The endeavor of pizza dough perfection is an ongoing process, with each batch offering new insights. We encourage you to track your progress, tweak variables, and find out what yields the best results in your specific cooking space.
For a first-hand look at how our dough comes together, consider joining us at our monthly pizza-making classes where Chef Paolo takes you through these steps up close. Remember to check our events calendar for dates!