At InfiniteOptionWeb, the philosophy is that top-notch pizza begins with top-notch dough. With over 30 years in refining our dough recipe, we're thrilled to divulge some of our cooking trade secrets. While the exact mixture is kept a secret (as some customs should be treasured!), these fundamental guidelines will enable you to produce pizzeria-style pizza dough in your own kitchen.
Significance of Flour
Superior pizza dough relies on premium flour. Our top choice is 00 flour, an ultra-fine Italian variety with a moderate protein level (about 12%), striking a delightful mix of robustness and delicateness. If 00 flour remains elusive, bread flour can serve as a viable alternative, although you'll notice a distinctive change in texture.
Water's Temperature and Its Impact on Dough
The water's warmth can significantly influence the duration of fermentation and the maturing of the dough. Opt for colder water around 45°F (7°C) to achieve a slower, more flavorful fermentation. Use warmer water at about 85°F (29°C) for a swifter rise. For optimal dough in a conventional home oven, aim for a hydration percentage between 60-70%。
Yeast Usage and Fermentation Duration
A less-known tip for flavorful dough is to use a minimal amount of yeast and give it ample time to ferment. Our method uses roughly 0.2% fresh yeast in comparison to our flour weight, allowing the dough to mature over 24-48 hours. This gradual process not only builds a rich flavor profile but also results in a dough that's easier on the stomach.
Salt's Dual Purpose
Salt's role extends beyond mere flavor enhancement; it fortifies the gluten network and moderates the fermentation process. We recommend fine sea salt at 2.5-3% of your flour weight, introducing it once your flour and water begin to amalgamate to prevent any immediate contact with yeast.
The Craft of Fermenting Dough
Post-mixing, let your dough undergo an initial room temperature fermentation for 2 hours, followed by dividing and balling it. Place these portions into lidded containers and chill in the refrigerator for 24-72 hours. It's during this colder fermentation phase that the true alchemy occurs—enzymes convert the starches into sugars, yielding a delectable taste and the characteristic crust browning.
Dough Management
When it's time to bake, extract the dough from its cold surroundings 1-2 hours in advance to let it reach a more pliable temperature. When shaping the dough, it's crucial to be gentle to retain the developed airiness. Rather than using a rolling pin, which could deflate your dough, opt for pressing and stretching with your fingertips.
Applying the Correct Heat
Although our pizzeria's ovens soar to 850°F (454°C), home ovens typically peak at approximately 550°F (288°C). To achieve a similar effect, prepare a pizza stone or steel by heating it for no less than one hour. This will emulate the powerful bottom heat required to produce a crisp crust along with a light, airy center.
Perfecting the art of pizza dough is an ongoing adventure with each batch providing new insights. We suggest documenting your progress, altering aspects as needed, and exploring what yields the best result in your distinctive kitchen area.
For an up-close look at our dough crafting techniques, consider attending one of our monthly pizza-making workshops led by Chef Paolo. Keep an eye on our events schedule for the latest sessions!