Here at SimpleFareHub, we're firm believers that the secret to outstanding pizza is rooted in top-notch dough. With over thirty years of refining our method, we're thrilled to share some insider tips. While our precise recipe remains a closely held treasure, these fundamental tenets will guide you towards making pizzeria-caliber pizza dough in your own kitchen.
Choosing the Right Flour
The best pizza dough starts with selecting the right flour. 00 flour is our go-to, which is a finely milled Italian variety with a moderate protein content, averaging 12%. This yields an ideal mix of chewiness and tenderness. Should 00 flour be unavailable, a sufficient alternative is bread flour, although the resulting texture will be somewhat altered.
Controlling Water Temperature and Dough Saturation
The fermentation time and the dough's evolution are influenced by the temperature of your water. Opt for cold water at about 45°F (7°C) for a gradual fermentation, enhancing the taste. For a speedier fermentation, warmer water around 85°F (29°C) is suitable. Keep the hydration level, or the water to flour ratio, within 60-70%, especially when using a standard home oven.
Less Yeast, More Time
A prime factor in achieving rich-tasting dough is to use a smaller amount of yeast and to allow extensive fermentation. The yeast quantity that we use is a mere 0.2% in relation to the flour weight, to support a 24-48 hour fermentation period. This unhurried approach cultivates a depth of flavor and produces a dough that is more easily digestible.
Utilizing Salt for More Than Just Flavor
Besides adding taste, salt fortifies the gluten network and moderates fermentation. Incorporate fine sea salt at a rate of 2.5-3% based on your flour weight. Make sure to mix in the salt once the flour and water are partially combined, which keeps it from coming into direct contact with the yeast.
The Science of Fermentation
Post-mixing, let your dough undergo an initial bulk fermentation at room temperature for a couple of hours, then split it into separate balls. Encase these in lidded containers and refrigerate them for 24-72 hours. During this period of cold fermentation, enzymatic breakdown of starches into sugars occurs, yielding delectable flavors and the golden-brown crusts we prize.
Delicate Dough Handling
When you're ready to craft your pizza, take the dough out of the fridge around 1-2 hours prior to baking to bring it to room temperature. Treat the dough delicately to preserve the air-filled bubbles. Press and broaden the dough using your fingertips instead of flattening it with a rolling pin, which deflates the air pockets.
Intense Heat - The Final Enhancement
Although our professional ovens can reach upwards of 850°F (454°C), typical home ovens only go up to around 550°F (288°C). To mimic high-temperature conditions, preheat a pizza stone or steel for a lengthy period, at least an hour, to provide the intense bottom heat required for a crunchy crust and a fluffy interior.
Perfecting pizza dough is a continual learning experience, with each attempt offering new insights. Keep track of adjustments, experiment with different variables, and find what yields the best outcomes in the context of your home kitchen.
For a firsthand look at our dough-making procedure, attend one of our monthly pizza workshops where Chef Giulio will demonstrate these skills in detail. Visit our event schedule for the latest session dates!