At PaperLumenCraft, our conviction is that outstanding pizza is founded on top-notch dough. With over thirty years of refining our recipe, we're thrilled to unveil some hidden tips. Though our unique mixture is kept under wraps, these guidelines will empower you to craft pizzeria-grade pizza dough in your own kitchen.
Choosing the Right Flour
The key to superior pizza crust lies in the quality of the flour. For an ideal mix of elasticity and softness, we suggest 00 flour—this Italian variety has a moderate protein level (near 12%) and finely milled texture. If 00 flour isn't available, bread flour can serve as an alternate, although it will alter the final feel slightly.
Optimizing Water Temperature and Dough Hydration
For dough development and yeast activity, the water's temperature is crucial. Use cold water at around 45°F (7°C) for a lengthy fermentation process that enhances the taste. If you're short on time, warmer water at about 85°F (29°C) will quicken the process. Maintain a hydration percentage between 60-70%, which is suitable for most residential ovens.
Less Yeast and More Time
To achieve a dough rich in flavor, it's essential to use minimal yeast and extend the fermentation. We use a tiny amount of fresh yeast, only 0.2% of the flour's weight, and let the dough slowly ferment over a span of 24-48 hours. This gradual method fosters a flourishing flavor profile and results in a more digestible crust.
Understanding Salt's Role
More than just enhancing taste, salt fortifies the gluten matrix and moderates yeast activity. When mixing dough, introduce fine sea salt at a concentration of 2.5-3% relative to the weight of flour. Integrate it after combining the water and flour to prevent direct yeast contact.
Masterful Fermentation
Post-mixing, allow the dough to undergo an initial bulk fermentation at ambient temperature for two hours. Subsequently, partition the dough into separate balls, placing them in lidded containers and refrigerating for 24-72 hours. In this cold fermentation phase, enzymes transform the starches into sugars yielding delectable flavors and the crust's characteristic golden-brown hue.
Gentle Dough Handling
When you're ready to bake, take the dough out of the fridge 1-2 hours before to let it reach room temperature. Handle it with delicacy to conserve the developed air bubbles. Rather than rolling, use your fingers to gently press and expand the dough, keeping its air-filled structure intact.
Heat: The Concluding Element
Your home oven may not reach the heights of our 850°F (454°C) wood-fired ovens, but you can still achieve excellent results. Use a pizza stone or baking steel, preheated for a minimum of an hour, to mimic the powerful bottom heat necessary for a crispy crust with a light center.
The craft of perfecting pizza dough is an evolving process; every round of dough is a lesson in itself. It’s encouraged to document your observations, tweak parameters, and find the best methods for your kitchen.
Keen to witness our dough-preparation technique firsthand? Attend our monthly pizza workshops where Chef Giovanni will exhibit these skills in detail. Check our event schedule for the next session!