Here at Slice & Dice Pizzeria, we hold the conviction that the cornerstone of outstanding pizza lies in its dough. Having spent over thirty years refining our recipe, we're thrilled to impart some insider wisdom. While the proprietary recipe remains under wraps, these foundational tips will set you on the path to achieving pizzeria-caliber pizza bases in the comfort of your kitchen.
Choosing the Right Flour
First-rate pizza bases begin with superior flour. For the ideal mix of chew and softness, 00 flour is our top pick due to its moderate protein content which stands at about 12%. In the absence of 00 flour, bread flour is a fine replacement; expect a minutely altered consistency, though.
Temperature and Moisture of Water
Your water's temperature plays a pivotal part in the development and fermentation period of the dough. Employ chilled water around 45°F (7°C) for a prolonged fermentation that enhances taste, or tepid water around 85°F (29°C) for a speedier rise. Aim for a water-to-flour hydration ratio within the 60-70% range for ideal results with standard home ovens.
Yeast Matters: Less Is More
An essential tip for full-bodied dough is to minimize yeast use and maximize fermentation duration. We incorporate a mere 0.2% fresh yeast relative to the flour weight, letting the dough ferment over a 24-48 hour span. This unhurried approach fosters a richer flavor profile and produces a dough that's more digestible.
The Role of Salt
Salt is crucial not solely for seasoning but also for its role in bolstering the gluten network and managing fermentation speed. Our suggestion is to stir in fine sea salt amounting to 2.5-3% of your flour's weight once the flour and water have begun amalgamating, thereby keeping it away from direct contact with the yeast.
Fermentation: A Delicate Process
Post-mixing, allow your dough to undergo initial bulk fermentation at ambient temperature for approximately two hours, then proceed to section it into balls. These should then be stowed in lidded vessels and refrigerated ranging from 24-72 hours. During this cold fermentation phase, enzymatic activity converts starches into sugars, not only enriching flavor but also contributing to that signature crust browning.
Gentle Handling
When it's time for pizza creation, usher your dough out of the cold one to two hours prior to cooking to bring it to room temperature. Take care to handle the dough delicately to maintain the air pockets formed by fermentation. Shape the dough by pushing and stretching with your fingertips as opposed to rolling, which can deflate those pockets.
Optimizing Heat for Baking
Though our brick ovens reach soaring temperatures of 850°F (454°C), you've likely only got access to about 550°F (288°C) with your home oven. Make up for this by heating a pizza stone or steel for no less than one hour to mimic the rigorous lower heat necessary for a perfectly crisp crust and a light interior.
Perfecting pizza dough is an evolutionary process, with each iteration teaching you more. We suggest keeping track of your adaptations, experimenting with different variables, and honing in on the ideal method that suits your home set-up.
If observing our process of dough crafting strikes your fancy, our monthly pizza-making workshops are just the ticket, where Chef Julien delves into these techniques in depth. Visit our event schedule for the latest workshop dates!