Here at PlainViewHub Pizzeria, we hold the conviction that the key to unbeatable pizza is in the dough itself. With over 30 years of fine-tuning our formula, we are thrilled to divulge a few of our most treasured dough-making tips to you. Although we must keep our exact recipe under wraps, the guidelines we provide will assist you in crafting pizzeria-caliber pizza dough in your own kitchen.
The Flour Matters
The cornerstone of an impeccable pizza dough lies in the quality of flour used. We suggest the Italian 00 flour, known for its finely milled texture and medium protein content (approximately 12%), for yielding a dough that is both robust and delicate. In the absence of 00 flour, bread flour is a viable alternative, although it results in a somewhat altered texture.
Water Temperature and Hydration
Your water's temperature has substantial influences on the dough's fermentation pace and overall development. To foster a slower fermentation that improves taste, employ chilled water at about 45°F (7°C). For an expedited fermentation, warm water around 85°F (29°C) is suitable. Aim for a hydration percentage (the water-to-flour ratio) of 60-70% to accommodate most household ovens.
Minimal Yeast, Maximum Time
To develop a dough rich in flavor, a minimal amount of yeast complemented by extended fermentation time is crucial. We utilize barely 0.2% fresh yeast in comparison to the flour's weight, allowing our dough to ferment over 24-48 hours. This elongated period enriches the flavor profile while producing a dough that is more easily digestible.
Salt: Not Just for Flavor
Apart from enhancing your dough's taste, salt is vital for reinforcing the gluten's structure and for modulating the rate of fermentation. For ideal results, mix in fine sea salt at a 2.5-3% ratio to your flour's weight after commencing the amalgamation of water and flour, to avoid the salt from directly interacting with the yeast.
The Art of Fermentation
Post-mixing, let your dough undergo an initial room temperature fermentation for two hours. Then, partition it into individual portions and store them in lidded containers in the fridge for a period of 24-72 hours. In this stage of cold fermentation, enzymes transform starch into sugars, producing the distinctive flavor and rich browning visible on our pizza crusts.
Handling with Care
When ready to bake, take the dough out of the refrigerator around an hour or two beforehand to let it reach room temperature. The dough should be treated tenderly to maintain the air bubbles formed during fermentation. Rather than rolling the dough, use your fingertips to delicately press and stretch it, thus protecting the air pockets.
The Final Touch: Heat
Our professional wood-burning ovens reach an intense 850°F (454°C), whereas home ovens typically top out at 550°F (288°C). As a workaround, preheat a pizza stone or steel for roughly an hour to emulate this high heat, ensuring a pizza base that is deliciously crisp on the outside while soft and airy inside.
Mastering the art of pizza dough making is an ongoing pursuit, with each preparation teaching you more about the craft. We encourage you to keep a record of your trials, tweak different elements, and uncover the techniques that are most effective in your specific kitchen setup.
For those interested in observing our dough crafting firsthand, consider attending one of our monthly pizza-making workshops where Chef Julian showcases these practices in detail. Look at our events calendar for the next available workshop!