Here at ExploringNewRealms, we stand by the notion that outstanding pizza hinges on outstanding dough. Through endless refinement over 30 years, we're thrilled to impart some of our dough-making insights. Our precise recipe remains a closely-held secret, yet we will guide you through the tenets of crafting pizza dough that could rival that of any pizzeria, within the confines of your own kitchen.
Choosing the Right Flour
A top-notch pizza dough begins with premium flour. Our preference is for 00 flour, an ultra-fine Italian variation with a moderate protein level (typically about 12%), which strikes a happy medium between resilience and delicacy. In its absence, bread flour can serve as a reasonable substitute, though expect a variation in the finish.
Optimizing Water Temperature for Dough Hydration
The heat of the water is pivotal for the dough's rise and texture. Utilize chilled water at approximately 45°F (7°C) to foster a slow rise, augmenting the dough's flavor. Warm water around 85°F (29°C) will speed the process. Aim for a 60-70% hydration ratio suitable for standard ovens.
Yeast Quantity and Fermentation Time
To achieve a dough rich in taste, we use a minimal amount of yeast — about 0.2% in relation to the flour — and we let our dough ferment over 24-48 hours. Such prolonged fermentation cultivates a more complex flavor profile while also yielding dough that's easier on the digestive system.
Salt's Role Beyond Seasoning
Salt not only adds taste to the dough but also fortifies the gluten network and regulates rising. For best results, add fine sea salt at 2.5-3% of your flour weight partially through the flour and water mixing process, which keeps the salt away from direct yeast contact.
Fermentation is an Art Form
Post-mixing, let the dough undergo an initial bulk fermentation at room temperature for a couple of hours, then divide it into balls for final fermentation. Secure these in containers and refrigerate them between 24-72 hours. In this cold fermentation stage, enzymes decompose starch into sugars, enriching both taste and that golden crust color.
Gentle Dough Handling is Key
When preparing to bake your pizza, take the dough out of the fridge 1-2 hours prior to baking to warm it up. Treat the dough delicately to maintain the air pockets that have formed, pressing and stretching with fingertips rather than rolling, which deflates these needed bubbles.
Introducing Heat - The Crucial Last Step
Given that our pizza ovens attain 850°F (454°C), yet home ovens typically don't exceed 550°F (288°C), preheating a pizza stone or steel for at least one hour will mimic the necessary intense heat for a crispy crust and airy interior.
Perfecting pizza dough is an evolving craft, with each attempt teaching new lessons. Document your findings, tweak the variables, and unearth what yields the best results in your personal kitchen.
Interested in witnessing our dough crafting up close? Come to one of our monthly pizza-making classes led by Chef Giovanni. Keep an eye on our event calendar for the next available slots!