At MindfulJourneys, our conviction is that sublime pizza is the result of an outstanding dough. With over thirty years devoted to refining our recipe, we're enthusiastic to divulge some of our most guarded dough strategies. Our complete recipe remains our secret (certain rituals are meant to be kept), yet these tips can steer you toward crafting pizzeria-grade pizza dough in your own kitchen.
The Role of Flour
The cornerstone of superior pizza dough lies in the quality of flour used. Opting for 00 flour—a finely milled Italian variety with a moderate protein percentage around 12%—is ideal for achieving a harmonious mix of strength and softness in the dough. If 00 flour isn't available, a good alternative would be bread flour, albeit the resulting texture may vary slightly.
Optimal Water Temperature and Dough Hydration
The dough's development and the fermentation duration are greatly influenced by the temperature of your water. Employing cool water around 45°F (7°C) is best for a lengthy fermentation, which enhances flavor, while lukewarm water around 85°F (29°C) is suited for a quicker rise. The water-to-flour hydration ratio should be maintained within 60-70% to be ideal for most domestic ovens.
Yeast and Time: A Gentle Approach
Laying the foundation for a flavorsome dough involves using a minimal amount of yeast and granting it ample time to ferment. Merely 0.2% of fresh yeast relative to flour weight is what we use, letting the dough ferment for 24-48 hours. This patient method lets the flavors deepen while also yielding a dough that's more easily digestible.
Importance of Salt in Dough
Salt's role extends beyond mere flavoring; it fortifies the gluten matrix and tempers fermentation. Employing fine sea salt at a ratio of 2.5-3% to flour weight is advisable. Introduce salt after combining your flour and water to deter it from coming in direct contact with the yeast.
Fermentation: The Craft
Post-mixing, let your dough undergo bulk fermentation at room temperature for a couple of hours, then divide it into individual portions. Encase these in lidded containers and refrigerate ranging from one to three days. It's during this cold fermentation that the enzymatic action turns starches into sugars, begetting both the flavor and the crust's characteristic browning.
Delicate Handing of the Dough
Approaching the pizza-making moment, retrieve your dough from the chilling area 1-2 hours beforehand to allow it to acclimate. Treat the dough tenderly to preserve the developed air pockets. Rather than rolling, depress and stretch the dough with your fingertips.
Crucial Impact of Heat
Despite our professional ovens achieving 850°F (454°C), we recognize most home ovens peak closer to 550°F (288°C). To mimic these conditions, preheat a baking stone or steel for an extensive period, at least an hour. This imparts the robust bottom heat necessary for a crisped crust and a light interior.
Refining pizza dough craft is a continuous adventure, each attempt bringing new insight. Keep track of your experimentations, fine-tune the variables, and uncover what techniques best suit your own culinary space.
For a hands-on experience with crafting dough, we invite you to participate in our monthly pizza workshops led by Chef Roberto, who elaborates on these methods. Browse our events calendar for upcoming workshop dates!