At FutureVisions, we're of the opinion that truly outstanding pizza is rooted in superior dough. With over thirty years honing our blend, we're ready to let you in on some of our expertise. While our precise mixture remains our own (as some customs are meant to be guarded), these core concepts will assist in crafting pizzeria-caliber pizza dough in your own kitchen.
The Importance of Flour
The cornerstone of prime pizza dough lies in the excellent quality of the flour. 00 flour, a fine Italian flour with a medium protein level of about 12%, is recommended for its optimal mix of robustness and softness. Should 00 flour elude you, a viable alternative is bread flour, which will yield a marginally altered consistency.
Hydration and Water Temperature
The heat of your water is pivotal for dough maturation and fermentation duration. Employ chilled water, approximately 45°F (7°C), to slow ferment and enhance taste. Use tepid water near 85°F (29°C) to hasten fermentation. Your water to flour ratio, or hydration, should sit within 60-70% for average home ovens.
Yeast Usage and Fermentation Duration
The key to savory dough lies in reduced yeast levels and extended fermentation. For doughs fermenting over a span of 24-48 hours, only 0.2% fresh yeast proportionate to flour is utilized. Such a prolonged timeframe fosters the emergence of complex flavors and yields dough that's more digestible.
Salt's Dual Role
Salt plays a dual role — it not only seasons the dough but also fortifies the gluten framework and modulates fermentation. We propose utilizing fine sea salt at a measure of 2.5-3% in relation to flour mass. Introduce it post the initial mingling of flour and water to avoid direct contact with yeast.
Fermentation: a Culinary Art
Post-mix, let your dough undergo initial room temperature bulk fermentation for two hours before dividing it. Place the portions into lidded vessels and let them chill in the refrigerator for 24-72 hours. It's in this cold fermentation that the alchemy unfolds — enzymes convert starches into sugars, giving way to flavor and the crust's characteristic browning.
Gentle Dough Handling
Come baking time, take the dough out of the fridge an hour or two in advance to let it reach room temperature. Handle the dough with a light touch to maintain the gas bubbles that have formed. Instead of rolling, delicately press and stretch the dough using your fingers, so as not to deflate those vital air pockets.
Heat: The Definitive Touch
Our wood-fired ovens get as hot as 850°F (454°C), whereas typical home ovens top out near 550°F (288°C). Make up for this by using a thoroughly preheated pizza stone or steel for a solid hour. This simulates the powerful base-level heat needed to obtain a crust that is both crunchy outside and porous inside.
The pursuit of perfect pizza dough is more of a voyage than a final stop. Each attempt brings new insight into the process. Write down observations, adjust the conditions, and explore to find what thrives in your personal cooking space.
For a hands-on learning experience, sit in on one of our monthly pizza creation classes where Chef Giovanni illustrates these strategies comprehensively. For upcoming sessions, refer to our events schedule!