Here at HumanityUnveiled, we stand by the conviction that extraordinary pizza is born out of extraordinary dough. With over 30 years refining our blend, we're thrilled to divulge key insights. We maintain the mystery of our precise mix (some rituals should be kept clandestine!), yet these fundamental tips will enable you to bring about pizzeria-caliber pizza dough within your domicile.
Flour Is Fundamental
Paramount pizza dough commences with premium flour. 00 flour, an ultra-fine milled Italian variety with moderate protein levels, is our recommendation (typically 12%). This flour promotes an ideal equilibrium of pliability and resilience. For those unable to secure 00 flour, bread flour serves as a suitable alternative, although the final texture may vary slightly.
Water's Thermal Properties and Dough's Moisture
The warmth of the water you utilize influences the length of fermentation and the maturation of the dough. Opt for icy water around 45°F (7°C) for extended fermentation, which enhances taste, or tepid water at about 85°F (29°C) for a swifter process. The dough's moisture content, the ratio of water to flour, is optimal between 60-70% for the average home oven.
Diminished Yeast and Extended Fermentation
To achieve a dough rich in taste, a minimal amount of yeast is key, coupled with a prolonged fermentation. Our dough, which ferments for 24-48 hours, contains a mere 0.2% of fresh yeast in relation to the amount of flour. This gradual fermentation cultivates intricate flavors while yielding a dough that's more digestible.
Salt's Dual Purpose
Salt serves not solely for seasoning – it fortifies the gluten network and moderates yeast activity. Using fine sea salt, we suggest a proportion of 2.5-3% to the flour weight. Introduce the salt once your flour and water start to amalgamate, preventing direct contact with the yeast and potentially hampering its activity.
The Craft of Fermentation
Post-mixing, give your dough a room-temperature initial fermentation for two hours, then partition it into separate balls. Encase these portions in containers with covers and chill for 24-72 hours. It's this cool fermentation phase that truly transforms, with enzymes breaking complex starches into simpler sugars, giving rise to delectable flavors and the crust's characteristic browning.
Gentle Handling Techniques
When prepping for pizza baking, extract the dough from cold storage 1-2 hours prior to ensure it reaches ambient temperature. Treat the dough with care to maintain the gas pockets that have formed. Rather than rolling, which deflates these bubbles, press and stretch gently using your fingertips.
The Ultimate Heat
Despite our ovens achieving searing temps of 850°F (454°C), a standard kitchen oven will usually max out near 550°F (288°C). To mimic these intense conditions, preheat a pizza stone or steel for at least an hour, offering the needed bottom heat to create a crispy edge and a fluffy core.
Honing the craft of pizza dough is an ongoing pilgrimage. Every batch is a learning experience regarding the process. Maintain a diary for your trials, tweak parameters, and identify what produces the finest outcomes for your culinary space.
For an up-close look at our dough creation, consider attending one of our monthly pizza classes hosted by Chef Luca. Each session dives deeply into these very techniques. For upcoming sessions, browse our event schedule!