Here at WholeSpoon, we're firm believers that a remarkable pizza is only as good as its dough. With over 30 years spent refining our mixture, we're thrilled to impart a few of our closely-held tips. While the complete recipe is our treasured secret, following these cornerstone tips will enable you to achieve a professional-grade pizza base right in your kitchen.
Choosing the Right Flour
An excellent pizza base begins with premium-grade flour. Our go-to is 00 flour, an ultra-fine Italian variant with a moderate level of protein, typically about 12%, for the ideal mix of elasticity and pliability. In the absence of 00 flour, a viable alternative would be bread flour, albeit with a marginally altered texture.
Temperature of Water and Dough Hydration
The water's temperature plays a crucial role in the duration of fermentation and the dough's maturation. Utilize water at about 45°F (7°C) for an extended fermentation period that enhances the taste, or lukewarm water at roughly 85°F (29°C) for a speedier rise. Aim for a dough hydration level of 60-70% to suit typical domestic ovens.
Yeast Quantities and Fermentation Duration
To achieve a richly flavored dough, it's essential to use a smaller quantity of yeast and let the dough ferment for an extended period. Our dough, which ferments for 24-48 hours, contains a mere 0.2% fresh yeast in relation to the amount of flour used. This gradual fermentation process allows for the natural development of flavors and results in a more easily digestible dough.
The Role of Salt
Far from just a flavor enhancer, salt solidifies the gluten network and moderates yeast activity. We advise incorporating fine sea salt into your dough mix to the tune of 2.5-3% relative to the flour's weight. For the best results, integrate the salt once the flour and water begin to amalgamate, ensuring it doesn’t come into immediate contact with the yeast.
Fermentation: A Culinary Craft
Post-mixing, leave your dough to rise in bulk at room temperature for around two hours, then segregate it into balls. For peak results, store these dough balls in lidded containers in the refrigerator for one to three days. During this cold fermentation phase, enzymes act on the starches converting them into sugars, which enriches the flavor while giving our crusts their signature golden hue.
Gentle Handling
In preparation for baking, take the dough out of refrigeration an hour or two in advance to allow it to reach room temperature. Treat the dough with care to maintain the built-up gas pockets. Rather than rolling the dough, which deflates it, gently press and stretch it using the tips of your fingers.
The Crucial Element: Intense Heat
Our specialized pizza ovens can attain a scorching 850°F (454°C), while regular home ovens typically top out at about 550°F (288°C). To achieve a similar effect, make sure to employ a pizza stone or steel, thoroughly preheating it for no less than an hour. This intense heat from below is key to attaining that desirable crispy crust and airy interior.
The mastery of pizza dough is an evolving journey. Every single preparation is an opportunity to learn more about the process. We encourage you to keep meticulous records, tweak parameters, and discern what methods serve your cooking space's idiosyncratic conditions the best.
If you're interested in observing our dough crafting process up close, consider attending our monthly pizza workshops. Chef Julien provides an in-depth exhibition of these techniques and more. For information regarding future sessions, scan our events schedule!