Here at CultureGrid, we hold the secret to supreme pizza is the dough's excellence. With over thirty years of refining our technique, we are thrilled to offer you a glimpse into our dough crafting art. While our precise recipe remains a closely-guarded secret, the following fundamental tips will assist you in achieving professional-grade pizza dough in your very own kitchen.
Quality of Flour is Key
A premium pizza dough begins with superior flour. Our preference is for 00 type flour, an ultrafine Italian variety with a moderate protein content, about 12%, ensuring a delicate balance between resilience and softness. If 00 type is unavailable, bread flour can be substituted, but expect a slightly altered texture.
Importance of Water Temperature and Dough Moisture
Your water's temperature is critical for the dough's rising time and structural integrity. Opt for cooler water at about 45°F (7°C) for a more extended fermentation that yields a richer taste, or lukewarm water at around 85°F (29°C) for a faster rise. Aim for a hydration rate in the range of 60-70% to align with most domestic ovens.
Yeast in Moderation, Fermentation in Duration
A secret to a savory dough lies in using minimal yeast and maximizing fermentation time. We use a mere 0.2% of fresh yeast in proportion to our flour for a fermentation window of 24-48 hours. This lengthy process fosters the development of deeper flavors and results in a dough that's more digestible.
The Role of Salt Beyond Taste
Salt does far more than simply enhance the flavor—it fortifies the dough's gluten matrix and regulates yeast activity. Our advice is to incorporate fine sea salt at a ratio of 2.5-3% to the flour's weight. It's best added once the flour and water are partly blended, ensuring it doesn't come into direct contact with the yeast.
The Mastery of Fermentation
Post-mixing, allow your dough to undergo a primary fermentation at room temperature for two hours, then portion it into balls. Store these in lidded containers and refrigerate them for a span of 24-72 hours. During this refrigeration period, enzymes convert starches to sugars, enhancing the flavor and prompting the crust's signature browning effect.
Delicate Dough Handling
When it's time for pizza creation, bring your dough out of the cold storage 1-2 hours before baking to let it temper. Be gentle with the dough to maintain the air bubbles formed. Rather than rolling, which deflates these air pockets, softly press and stretch the dough using your fingertips.
Heat’s Role in the Final Outcome
Though our professional pizza ovens can reach an intense 850°F (454°C), typical household ovens generally top out at around 550°F (288°C). To make up for this, preheat a pizza stone or steel for at least one hour to simulate the powerful bottom heat necessary for a crispy crust and a fluffy inside.
Perfecting pizza dough is an evolutionary process. With each preparation, you'll gather new insights into the craft. Take note of your experiences, tweak the variables, and find the strategy that best suits your kitchen's unique conditions.
To witness our dough-making method firsthand, consider attending one of our monthly pizza classes where Chef Alessandro details these strategies. Check our events calendar for the upcoming sessions!