Here at VerdantWay, exceptional pizza begins with top-tier dough. With over 30 years of refining our dough preparation, we're thrilled to divulge some of our insights for making dough of your own. We must keep our proprietary blend under wraps, but these guidelines will set you on the course to achieving pizzeria-level pizza dough in your kitchen.
The Importance of Flour Type
A high-grade flour is crucial to outstanding pizza dough. We advise opting for 00 flour, which is an Italian variety that's finely milled and has moderate protein levels (close to 12%), ensuring a fine equilibrium between elasticity and softness. In absence of 00 flour, bread flour can be a viable option; though, expect a slightly altered consistency.
Optimal Water Temperature for Yeast Activation
The water's warmth is a pivotal factor in the yeast's fermentative process and the resulting dough quality. Utilize chill water around 45°F (7°C) for an extended fermentation that enhances taste, or tepid water around 85°F (29°C) for a swifter process. Your dough's moisture content, or the water to flour ratio, should fall within 60-70% for conventional home ovens.
Less Yeast, Longer Fermentation
To achieve a richly flavored dough, minimize yeast usage and prolong fermentation. We use a mere 0.2% fresh yeast compared to the amount of flour for doughs that rise over 24-48 hours. This gradual fermentation allows for the development of nuanced flavors and produces a more digestible dough.
Salt's Dual Role in Dough
Beyond seasoning, salt fortifies the gluten network and helps control yeast activity. We endorse a fine sea salt amounting to 2.5-3% of your flour weight. Incorporate it once the water and flour begin to blend, to avoid direct contact with yeast which could hinder its effectiveness.
Fermentation: A Crucial Stage
Once mixed, let the dough undergo a primary bulk fermentation at room temperature for two hours, then portion it out into individual balls. Encase these in covered containers and chill them for 24-72 hours. It's during this cold fermentation phase that enzymes convert starches to sugars, yielding the dough's distinct flavors and the crust's appealing caramelization.
Gentle Dough Handling Techniques
Prior to crafting your pizza, take the dough out of the fridge 1-2 hours beforehand, allowing it to approach room temperature. Careful handling is key to maintaining the gas bubbles formed during fermentation. For shaping, use your hands to gently push and stretch the dough, abstaining from a rolling pin which would deflate those essential pockets of air.
The Last Ingredient: Intense Heat
Although our specialty ovens hit 850°F (454°C), most household ovens can only get to about 550°F (288°C). To mimic a similar effect, preheat a pizza stone or steel for a minimum of one hour, imitating the powerful base heat necessary for that perfectly crisp crust with a fluffy interior.
Honing your pizza dough takes practice and patience. Learn from each preparation, fine-tuning the various aspects to find what yields the best results within your kitchen setup.
To witness our dough crafting up-close, we invite you to attend one of our pizza-making classes held monthly, where Chef Giovanni will demonstrate these techniques meticulously. Visit our calendar of events for more details!