At ToastBagelMash, we're of the mind that the cornerstone of a superb pizza is the quality of the dough. With over thirty years refining our method, we're thrilled to divulge key insights for attaining professional-grade pizza dough in the comfort of your own kitchen. We're keeping our distinctive recipe under wraps, but these fundamental techniques will guide you towards achieving that ideal dough.
The Flour Matters
Prime pizza dough begins with top-notch flour. For the ideal mix of extensibility and resilience, we opt for 00 flour, an ultra-fine Italian variant with a moderate protein level (typically around 12%). Should 00 flour be beyond your reach, bread flour serves as a competent replacement, yet expect a subtle shift in texture.
Water Temperature and Hydration
The dough's fermentation timeframe and structural development are influenced by your water's temperature. For a drawn-out fermentation, which bestows a richer taste, cold water around 45°F (7°C) is preferred. On the flip side, to expedite fermentation, warm water sitting at approximately 85°F (29°C) is suitable. Aim for a 60-70% hydration range, which is to say the water-to-flour ratio, especially for domestic ovens.
Minimal Yeast, Maximum Time
The key to a dough bursting with flavor lies in minimal yeast usage coupled with extended fermentation periods. By utilizing a mere 0.2% of fresh yeast relative to the flour's weight, we support our doughs in fermenting for 24-48 hours. This gradual pace affords the development of intricate tastes and results in easier digestion.
Salt: Not Just for Flavor
Salt is not merely a flavor enhancer—it bolsters the gluten network and modulates fermentation pace. We advocate for the addition of fine sea salt at a rate of 2.5-3% of the flour's weight. Introduce salt once the flour and water have begun amalgamating to avert direct yeast contact.
The Art of Fermentation
Post-mixing, the dough should be permitted to bulk ferment at ambient temperature for a couple of hours, followed by its subdivision into individual portions. Encase these in lidded containers and place them in the refrigerator for 24-72 hours. Within the confines of the cool environment, enzymes undertake the conversion of starches into sugars, enriching the flavor and contributing to the beautiful golden hue of our crusts.
Handling with Care
When pizza crafting time arrives, extricate the dough from its chilled abode 1-2 hours prior to baking, allowing it to reach room temperature. Caringly manipulate the dough to retain the air pockets. Instead of rolling, which would flatten these pockets, softly press and stretch using your fingers.
The Final Touch: Heat
Even though our wood-fueled ovens soar to an impressive 850°F (454°C), most kitchen ovens peak at around 550°F (288°C). To mitigate this, utilize a preheated pizza stone or steel for no less than an hour, thus supplying the crucial intense bottom heat necessary for a crust that's crisp on the outside while staying light and fluffy on the inside.
Honing your pizza dough technique is an ongoing endeavor; each iteration teaches new lessons. We champion the practice of recording findings, fine-tuning variables, and unlocking what's most effective for your individual kitchen scenario.
Eager to witness our dough-preparation process first-hand? Attend one of our monthly pizza workshops where Chef Giovanni conducts a comprehensive breakdown of these methods. Peek at our event schedule for the forthcoming sessions!