At QuietFootHill, we're proud to say that outstanding pizza begins with outstanding dough. With a history of refining our technique over thirty years, we're thrilled to impart some insider wisdom. While our exact recipe is a closely held treasure, the following guidelines will assist you in crafting a pizzeria-caliber pizza dough from your own kitchen.
Significance of Flour
The cornerstone of any superior pizza dough lies in the flour. Our go-to choice is 00 flour—this Italian variety is finely milled and maintains a modest protein level (approximately 12%), providing an ideal mix of robustness and softness in the dough. In the absence of 00 flour, opt for bread flour, which makes a satisfactory alternative despite the change in texture.
Water's Temperature and Its Effects on Dough
Your water's temperature plays a critical part in the dough's fermentation period and its texture. Opt for cool water about 45°F (7°C) for a leisurely fermentation that enhances flavor. If a speedier process is desired, warm water around 85°F (29°C) should be used. The hydration ratio, that is water to flour, ought to be within 60-70% for optimal results in household ovens.
A Gentle Yeast Approach Results in Rich Flavor
For a dough imbued with taste, minimal yeast usage and extended fermentation times are key. Our doughs, allowed to slowly ferment over a period of 24-48 hours, have mere 0.2% fresh yeast compared to the flour weight. This gradual fermentation cultivates a depth of flavor and produces a dough that's not just tasty but also more digestible.
The Dual Role of Salt
Salt’s role extends beyond mere flavor; it reinforces gluten structure and modulates the rate of fermentation. Fine sea salt, at a recommendation of 2.5-3% based on your flour weight, should be integrated after the flour-water mix begins to amalgamate to avoid any direct contact with the yeast.
The Craft of Fermentation
Once your ingredients are mixed, give the dough an initial room temperature fermentation for two hours. Proceed to portion into individual balls, and store them, covered, in the refrigerator spanning 24-72 hours. It is within this period of cold fermentation that the dough evolves—enzymes decompose the starches into sugars, yielding not only a rich flavor but facilitating that distinct crust browning.
Delicate Dough Handling
Come the moment to forge your pizza, allow the dough to temper by sitting out for 1-2 hours ahead of baking. It's essential to treat the dough with tenderness to preserve the developed air bubbles. Stretch and shape the dough with your fingertips, avoiding a rolling pin which would deflate the essential air pockets.
Concluding with the Correct Heat
While our stoves in the pizzeria might reach a blistering 850°F (454°C), typical home ovens usually top out at 550°F (288°C). To mimic our oven's vigour, preheat your pizza stone or steel for a minimum of one hour. This will supply that necessary abrupt heat from below to guarantee a crispy crust and a light middle layer.
Pizza dough mastery is an evolving process, with each batch offering new insights. Notate observations, tweak factors, and uncover the most suitable techniques for your kitchen's conditions.
For an up-close look at our process of making dough, consider attending our monthly pizza classes where Chef Giovanni presents these methods in comprehensive detail. Refer to our event schedule for forthcoming opportunities!