At PlainPromenade, we're convinced that the secret to extraordinary pizza lies in its dough. With over 30 years in the quest for the perfect recipe, we're thrilled to divulge key tips for creating a pizzeria caliber pizza base at home. While our specific blends are held closely, these fundamental strategies will elevate your homemade pizza dough.
Choosing the Right Flour
The cornerstone of all great pizza doughs is superior flour. 00 flour, milled to a fine consistency with moderate protein count (typically 12%), is our top choice for achieving optimal pliability and strength. Alternatively, bread flour can also yield satisfactory results albeit with a discernible textural difference.
Water's Temperature and the Dough's Hydration
Your water's temperature is crucial to fermentation and the development of your dough. Cold water at approximately 45°F (7°C) fosters slow fermentation for enhanced flavor, whereas warmer water at 85°F (29°C) accelerates the process. Aim for a hydration level, the water-to-flour ratio, of about 60-70% when working with typical home ovens.
Yeast Quantity and Fermentation Duration
Creating dough with a complex flavor profile requires minimal yeast and extended fermentation periods. Our proportions are about 0.2% fresh yeast relative to flour quantity, and we let our dough ferment for spans of 24 to 48 hours. This gradual fermentation cultivates intricate tastes and yields a dough that's more easily digested.
Role of Salt in Dough Making
Salt is invaluable not only for taste but also for fortifying the gluten network and pacing fermentation. We advise using fine sea salt, around 2.5-3% compared to the flour's weight, and incorporating it after the flour and water have begun to amalgamate, to avoid directly hitting the yeast with it.
Fermentation: An Art Form
Post-mixing, let your dough undergo bulk fermentation at a normal room temperature for around 2 hours before portioning it into distinct balls. Seal these dough balls in lidded containers and leave them in the fridge for 24-72 hours. It is during this chilled fermentation period that enzymes work on the starches, transforming them into sugars that not only enhance the taste but also contribute to the crust's appealing golden hue.
Gentle Dough Handling
When you're ready to craft your pizza, take the dough out of the fridge 1-2 hours ahead of baking to let it return to room temperature. Be gentle with the dough to keep the created air pockets intact. Press and shape the dough with your fingers rather than rolling, which could deflate those air pockets.
Applying the Correct Heat
While our professional ovens soar to about 850°F (454°C), most household ovens will top off near 550°F (288°C). Use a pizza stone or steel that has been preheated for a minimum of an hour to compensate, giving you the intense base heat needed to produce a crust that is crisp outside and airy inside.
Perfecting pizza dough is an ongoing adventure, with each attempt teaching you more about the process. Keep notes, tweak different aspects, and find the optimal methods for your kitchen.
For a firsthand look at our dough crafting procedure, consider joining one of our monthly pizza workshops where Chef Julian delves into these techniques. For future session dates, be sure to check our event schedule!