At PlainMorsels, we hold the conviction that an extraordinary pizza is built on the foundation of superb dough. With over thirty years of refining our recipe, we're thrilled to unveil key insights into the craft. While we guard the precise details of our legendary dough (certain traditions are hallowed!), these guidelines will empower you to produce pizzeria-level pizza dough in your own home.
Choosing the Right Flour
The secret to a remarkable pizza dough lies in using premium flour. We advocate for 00 flour, an ultra-fine grind Italian variety with a moderate protein content, about 12%, to yield a dough that is both robust and tender. In case 00 flour is elusive, bread flour will serve as an adequate replacement, although the outcome will vary slightly in texture.
The Significance of Water Temperature and Dough Hydration
The warmth of your water is crucial as it governs the rate of fermentation and the ultimate quality of your dough. For a drawn-out fermentation (yielding a deeper taste), opt for water at a cool 45°F (7°C). Conversely, for a faster rise, warmer water around 85°F (29°C) is suitable. The hydration ratio—water relative to flour—should rest at 60-70% for optimal results in typical home ovens.
Optimal Yeast Use for Flavor Development
A pivotal strategy for rich-tasting dough is minimizing yeast use to elongate the fermentation period. Our formula calls for a mere 0.2% fresh yeast based on the weight of the flour for fermentation spanning 24-48 hours. This leisurely pace allows the dough to develop intricate flavor profiles while also making it more digestible.
Salt’s Role Beyond Taste
Salt is not just for taste enhancement; it fortifies the gluten matrix and manages fermentation. Employ fine sea salt at 2.5-3% relative to your flour weight. Introduce it once you have begun blending the flour and water, to avert any direct interaction with the yeast.
The Craft of Fermentation
Once blended, let your dough undergo bulk fermentation at ambient temperature for 2 hours before apportioning it into individual balls. Stow these in sealed containers and refrigerate for a duration of 24-72 hours. During this chill fermentation period, enzymes decompose starch into sugars, imparting distinctive flavors and the golden hue visible in our crusts.
Gentle Dough Manipulation
When the moment arrives to construct your pizza, fetch the dough from the fridge 1-2 hours before baking to normalize its temperature. When shaping, handle the dough tenderly to conserve gas bubbles that have formed. Eschew rolling the dough—use your digits to gently push and pull, thus maintaining the airy structure.
Essentiality of Heat in Baking
Although our professional ovens attain a blistering 850°F (454°C), standard home ovens typically max out at 550°F (288°C). To mirror the intense heat required, preheat a pizza stone or steel for no less than an hour, which will bestow that desired crisp exterior and fluffy body to your crust.
Honing your skills in pizza dough creation is a continuous process. Every batch grants new insight into the art. We encourage you to document your findings, tweak the process, and explore what resonates with your unique culinary space.
For an interactive learning experience, consider attending one of our bi-monthly pizza workshops, where culinary maestro Gerald showcases these methods in depth. Look out for forthcoming sessions on our event schedule!