At PlateTableSlice, we're devoted to the belief that superb pizza is grounded in outstanding dough. With over thirty years refining our blend, we're thrilled to divulge a few of our dough-crafting secrets. Though our precise recipe is a closely held tradition, we can provide guidance to make a pizzeria-caliber pizza base in your own kitchen.
The Flour Matters
The bedrock of superior pizza dough is top-tier flour. Our preference is for 00 flour, an ultrafine Italian variety featuring a moderate level of protein (approximately 12%), establishing an ideal equilibrium of elasticity and softness. Should 00 flour evade you, bread flour can act as a respectable replacement, with a slight variance in consistency.
Water Temperature and Hydration
Water's warmth plays a pivotal role in the fermentation duration and dough maturation. For enhancements in flavor through slow fermentation, opt for cooler water at about 45°F (7°C). Should you seek a more rapid fermentation, lukewarm water around 85°F (29°C) would be suitable. Aim for a water-to-flour ratio, or hydration level, of 60-70% to suit most residential ovens.
Minimal Yeast, Maximum Time
To imbue your dough with rich flavor, a minimal amount of yeast and an elongated fermentation period are key. For doughs that rest for 24-48 hours, we use just 0.2% fresh yeast in comparison to our flour weight. This leisurely approach allows the emergence of complex flavors and results in a dough that's more agreeable to the digestive system.
Salt: Not Just for Flavor
Salt serves not solely for seasoning—it's instrumental in fortifying the gluten network and moderating fermentation. Our recommendation is for fine sea salt at a rate of 2.5-3% of your flour weight, to be introduced once your flour and water commence integration, steering clear of direct yeast contact.
The Art of Fermentation
Post-mixing, the dough should undergo an initial bulk fermentation at room temperature for a couple of hours before being portioned into individual balls. These should then be stowed in covered containers and placed in the refrigerator to ferment for anywhere from 24 to 72 hours. During this fridge-bound fermentation, enzymatic activity converts starches to sugars, imparting flavor and achieving the attractive browning of our crusts.
Handling with Care
Prior to pizza crafting, allow the dough to acclimate at room temperature 1-2 hours ahead of baking. During handling, maintain a light touch to keep the assorted air bubbles intact. Shape the dough by pressing and stretching with your fingertips instead of rolling, which diminishes the air space.
The Final Touch: Heat
While our specialty wood-fired ovens can achieve scorching temperatures of 850°F (454°C), the majority of domestic ovens top out near 550°F (288°C). For an adequate substitute, preheat a pizza stone or steel for a good hour, mimicking the searing base heat needed to replicate a crust that's simultaneously crisp and fluffy.
Perfecting pizza dough is an evolutionary process, one that is revealing with each attempt. Keep a detailed account of your experiments, tweak the elements, and unearth the ideal method for your specific cooking environment.
For a firsthand insight into our dough preparation, attend one of our monthly pizza workshops where Chef Alessandro demonstrates these practices in depth. Scope out our event schedule for forthcoming opportunities!