Here at TableMarketDairy, we're passionate about the belief that outstanding pizza is built upon outstanding dough. With more than thirty years dedicated to refining our craft, we are thrilled to divulge some of our dough-making wisdom. While the complete recipe is our well-kept heirloom, these guidelines will empower you to replicate a pizzeria-grade pizza dough within your own kitchen.
Choosing the Correct Flour
The base for excellent pizza dough is premium flour. It’s advisable to use 00 flour, an Italian variety that's finely milled and holds a moderate protein level of approximately 12%, offering an optimal mix of elasticity and softness. In the absence of 00 flour, bread flour serves as an adequate replacement, albeit with a minor difference in texture.
Optimal Water Temperature and Hydration Levels
Water's temperature plays a crucial role in the time it takes for your dough to ferment as well as its development. Utilize cold water around 45°F (7°C) for longer fermentation that enhances taste, or warmer water at roughly 85°F (29°C) if a faster fermentation is desired. Aim for a water to flour hydration ratio within the range of 60-70% when baking in typical household ovens.
Less Yeast, More Time
A profound trick for achieving a dough with rich flavor is to cut back on yeast and lengthen the fermentation duration. Our dough, which ferments for 24-48 hours, includes merely 0.2% fresh yeast in reference to the flour's weight, allowing the dough to develop intricate tastes and resulting in a final product that’s more digestible.
The Purpose of Salt
More than just a flavor enhancer, salt strengthens the gluten framework and helps regulate fermentation. For best results, incorporate fine sea salt at a ratio of 2.5-3% to the weight of the flour, adding it once mixing of flour and water begins to ensure the salt does not come into contact with the yeast immediately.
The Craft of Fermentation
Once combined, let your dough undergo an initial bulk fermentation at room temperature for a couple of hours before shaping it into individual portions. These dough balls should then be stored in lidded containers and refrigerated for a period ranging from one to three days. It is in this stage of cold fermentation that the dough truly transforms, with enzymes breaking down the starch into sugars, thus producing the pronounced flavor and appealing browning characteristic of our pizza crusts.
Handling the Dough
When you’re ready to bake, take the dough out of the refrigerator an hour or two in advance to come to room temperature. Dough should be treated delicately to retain the developed gas bubbles. We suggest pressing and enlarging the dough with your fingers rather than rolling it out, this approach helps maintain those crucial air bubbles.
Bringing on the Heat
While our professional pizza ovens can soar to a fiery 850°F (454°C), your home oven will likely peak at about 550°F (288°C). To mimic the high heat levels, use a preheated pizza stone or steel for no less than sixty minutes. This simulates the powerful bottom heat necessary for rendering the crust crisp and the interior airy and light.
The quest to perfect pizza dough is one of continuous learning, with each iteration teaching you more about the dough-making science. Keep detailed notes, adjust the variables, and experiment to find the perfect method suiting your kitchen's conditions.
Witness our dough crafting methods live by attending our monthly pizza workshops, where Chef Luca will showcase these steps in depth. Keep an eye on our event schedule for the forthcoming workshop dates!