At PantryCollect, we're convinced that the key to an extraordinary pizza is the quality of the dough. With over thirty years of perfecting our technique, we are thrilled to divulge some insider tips. While our precise recipe is closely held (certain traditions are hallowed), these guidelines will support you in replicating a pizza parlor-quality crust in your own kitchen.
Choosing the Right Flour
Superior pizza bases are built on superior flour. 00 flour is our suggested pick; it's a finely milled Italian variety that typically contains a protein content around 12%, creating the ideal mix of elasticity and softness. If 00 flour isn’t an option, a decent alternative is bread flour, though the results might differ slightly in texture.
Managing Water Temperature and Dough Hydration
Water temperature is critical in shaping fermentation duration and dough maturity. Opt for cold water near 45°F (7°C) when a slow fermentation is desired for enhanced taste, and warmer water around 85°F (29°C) to accelerate the process. The ideal hydration - water to flour ratio - typically falls within 60-70% for the majority of home-use ovens.
Yeast Usage and Fermentation Length
A vital tip for a tasty dough is minimal yeast use combined with extended fermentation. For doughs that ferment across 24-48 hours, we only utilize 0.2% fresh yeast in relation to our flour weight. This prolonged fermentation cultivates deeper flavors and results in a dough that's more digestible.
The Function of Salt
Salt's role goes beyond mere flavoring of your dough; it fortifies the gluten framework and modulates yeast activity. We suggest fine sea salt at a proportion of 2.5-3% of your flour's weight. Introduce it after the flour and water have begun to integrate, preventing direct yeasty contact.
The Craft of Fermentation
Post-mixing, your dough should be left to bulk ferment at ambient temperature for 2 hours, thereafter, shape it into individual balls. Stow these in sealed containers and let them cold ferment in the fridge for 24-72 hours. During this phase, enzymes decompose the starch into sugars, enriching the flavor and contributing to the crust's signature golden hue.
Gentle Handling
When prepping your pizza, bring out the refrigerated dough 1-2 hours prior to use, to bring it up to temperature. It’s crucial to handle the dough delicately to preserve the internal gas bubbles formed during fermentation. Press and stretch the dough using your fingertips to maintain those air pockets, rather than flattening with a rolling pin.
Applying Heat Correctly
In an ideal scenario, our wood ovens soar to temperatures of 850°F (454°C), yet most domestic ovens peak at around 550°F (288°C). To mimic these conditions, a pizza stone or steel should be well-preheated for a minimum of one hour, securing the high-intensity bottom heat necessary for a crisp shell and fluffy core.
The craft of perfecting pizza dough is progressive. Every mix is an opportunity to learn more about the art. Keep track of your baking, tweak factors, and find your kitchen's sweet spot.
Should you fancy witnessing our dough-prep in live action, our monthly pizza workshops, with Chef Marco at the helm, offer a close-up of these practices. Look for upcoming sessions in our event schedule!