Here at TheCommonThread, we're of the mind that outstanding pizza is rooted in outstanding dough. With over thirty years of refining our blend behind us, we're delighted to impart some insider tips on dough craftsmanship. Though our precise mixture remains our own (as some recipes are held dear!), these fundamental guidelines will aid you in producing pizzeria-caliber dough within your domicile.
Quality Flour is Key
Superior pizza dough begins with premium flour. 00 flour, an ultrafine Italian variety with a moderate protein level (typically around 12%), is our recommendation for achieving an equilibrium of robustness and softness. When 00 flour is not available, bread flour makes a viable alternative, though expect a marginally altered texture.
Optimal Water Temperature and Dough Moisture
Water’s warmth significantly influences the dough's maturation and fermentative duration. Utilize brisk, 45°F (7°C) water for a protracted fermentation and more refined taste profile. In contrast, warmer water at about 85°F (29°C) aids in hastening the fermentation. Aim for a hydration proportion ranging from 60-70% to suit most residential oven types.
Reduced Yeast, Prolonged Fermentation
For a more savory dough, a lesser quantity of yeast coupled with extended fermentation periods is key. A mere 0.2% fresh yeast, in relation to our flour weight, permits our dough to ferment for durations spanning from 24 up to 48 hours. This gradual method cultivates intricate flavors while generating more digestible dough.
Salt's Role Beyond Taste
Salt serves not solely as flavoring but also fortifies the gluten network and regulates yeast activity. Incorporating fine sea salt at about 2.5-3% of your flour weight is recommended. Mix in the salt once your flour and water have mildly integrated, thus avoiding a direct encounter between the yeast and the salt.
Fermentation's Delicate Skill
Subsequent to amalgamation, let your mixture undergo an initial, substantial fermentation at ambient temperature for approximately two hours, then fractionate into separate balls of dough. Encase these portions in lidded vessels and cool them for anywhere from 24 to 72 hours. This refrigerated fermentation paves the way for starches to morph into sugars, enhancing flavor and contributing to our crusts' signature browning effect.
Tender Handling
When the time arrives to craft your pizza, retrieve your dough from the cooler 1-2 hours beforehand to acclimate it to room temperature. Treat the dough with care to maintain the gas-filled chambers that generate. Press and elongate the dough using your fingertips rather than flattening with a rolling pin, which could deflate those essential bubbles.
Intense Heat, the Final Ingredient
Our wood-fired ovens soar to 850°F (454°C), but typical household ovens typically max out closer to 550°F (288°C). Balance out with a preheated, hour-long pizza stone or steel, which will deliver the forceful bottom heat necessary for a crusty edge and a fluffy core.
The mastery of pizza dough is an ongoing process; each endeavour imparts new insights into its complex nature. Keeping meticulous notes, tweaking variables, and experimenting will reveal the ideal methodology for your specific kitchen setup.
For an up-close look at our dough-preparation methods, we welcome you to attend our monthly pizza-making classes led by Chef Paolo himself. For more info on time and location, consult our event schedule!