At HumanityUnleashed, we're of the belief that to achieve an extraordinary pizza, the dough is where you start. With over thirty years in the journey of dough perfection, we are thrilled to impart a few of our dough-making tips. While we keep our precise mix a closely guarded secret, the following guidelines can assist you in making a pizza dough of professional caliber in your own home.
Flour is Fundamental
A stunning pizza base begins with premium flour. For the ideal blend of elasticity and softness in the dough, we advocate using 00 flour, which is an ultra-fine Italian variety with a moderate protein level of about 12%. Should 00 flour be unavailable, a viable alternative is bread flour, although the resulting texture might slightly differ.
Consider Water Temperature and Dough Hydration
Fermentation time and the maturation of the dough are influenced by the temperature of the water you use. Opt for cold water at approximately 45°F (7°C) for a longer fermentation delivering richer flavor. Conversely, should you need a faster fermentation, warm water at roughly 85°F (29°C) should be your choice. The ratio of water to flour, your hydration level, should be in the 60-70% range, ideal for most residential ovens.
Yeast and Time: A Delicate Balance
An essential trick to achieving a dough rich in flavor is to cut back on yeast and let the dough ferment longer. For fermentations lasting from 24 to 48 hours, we use a mere 0.2% fresh yeast relative to flour weight. This extended period allows for a depth of flavor development and a more digestion-friendly dough.
Salt's Role Beyond Taste
Salt doesn't only lend flavor to your dough—it's vital for both strengthening gluten structure and modulating fermentation. Fine sea salt at a proportion of 2.5-3% to the flour weight is what we recommend. Introduce the salt once the flour and water begin to meld to avoid direct contact with the yeast.
Mastering Fermentation
Following mixing, allow your dough to undergo bulk fermentation at room temperature for a couple of hours, then divvy it up into portions. These should be placed into lidded containers and stored in the refrigerator for 24-72 hours. This cold fermentation process is where the dough undergoes a transformation, with enzymes breaking down starches into sugars, endowing both taste and the characteristic browning of our crust.
Handling the Dough
When it's pizza making time, let your dough exit the refrigerator 1-2 hours ahead of baking to reach a warmer temperature. When shaping the dough, handle it delicately to keep the formed gas bubbles intact. Rather than rolling out the dough, which deflates it, use your fingertips to gently press and shape it.
Applying the Right Heat
Whereas our professional pizza ovens can attain temperatures of 850°F (454°C), typical household ovens tend to max out at 550°F (288°C). You can offset this by preheating a pizza stone or steel for a good hour, ensuring that rush of intense bottom heat crucial for a crust that's both crisp and light.
Honing your pizza dough skills is more of an ongoing adventure than a definitive end point. Each individual batch imparts new insights into the crafting process. Pay attention to the outcomes, tweak your approach, and figure out what thrives within the confines of your kitchen.
Keen on observing our dough-preparing process up close? Come to one of our monthly pizza-making workshops, where Chef Lorenzo will demonstrate these techniques. Take a look at our events calendar for the upcoming dates!