At EquipoiseCommons, we are convinced that the key to remarkable pizza is rooted in superior dough. With over thirty years dedicated to refining our method, we are thrilled to divulge some of our knowledge. While the specific recipe remains our little secret (certain traditions are too sacred to share), the guidelines we offer will enable you to prepare quality pizza dough within your own kitchen.
Significance of Flour
The cornerstone of any exquisite pizza dough lies in using top-notch flour. 00 flour is our top choice, a smooth Italian flour with a moderate protein level (approximately 12%), delivering a dough that's both robust and delicate. Should 00 flour be unavailable, bread flour can serve as an alternative, albeit with a minor texture variation.
Managing Water Temperature and Dough Hydration
Your water's temperature is crucial for influencing the fermentation duration and the maturation of your dough. Opt for cold water at about 45°F (7°C) to encourage slow fermentation and enhance flavor, or warm water at 85°F (29°C) for a quicker result. Aim for a hydration rate—the percentage of water to flour—of 60-70% for the average home oven.
Yeast Usage and Fermentation Duration
The real trick to dough with depth in taste is to employ a scant amount of yeast and permit extended fermentation times. We utilize only 0.2% fresh yeast in proportion to flour for dough that rests for 24-48 hours, allowing the development of intricate flavors while producing an easily digestible dough.
The Role of Salt
Salt's function extends beyond flavor; it's vital for fortifying the gluten network and managing fermentation. We suggest a fine sea salt ratio of 2.5-3% relative to your flour. Introduce it only once your flour and water have begun to amalgamate to avoid any direct yeast contact.
Fermentation Craft
Post-mixing, give your dough a bulk ferment at a consistent room temperature for a couple of hours, then separate it into individual balls. Encase these in containers with lids and store in a refrigerator for 24-72 hours. It's during this cool fermentation stage that the transformation occurs—enzymes decomposing starches into sugars, imparting both taste and the crust's appealing caramelization.
Gentle Dough Handling
When preparing to bake your pizza, extract the dough from the refrigerator an hour or two in advance to warm. Carefully manipulate the dough to maintain the air pockets created. Rather than rolling, use your fingers to gently press and stretch the dough.
Perfecting with Heat
We operate our wood-fired ovens at soaring temperatures of 850°F (454°C), but since most kitchen ovens top out around 550°F (288°C), try using a preheated pizza stone or steel for at least an hour to mimic the powerful bottom heat required for a crispy crust and fluffy inside.
The mastery of pizza dough is a continuous learning experience, with each preparation teaching you more about the craft. It's beneficial to record your observations, adjust the elements, and find the ideal combination for your particular cooking environment.
For a firsthand look at our dough-preparation practices, we invite you to participate in one of our monthly pizza-making workshops where Chef Luca showcases these skills extensively. Refer to our schedule of events for the next available session!