We at GlobalCommunity hold the conviction that the key to sensational pizza is found in superior dough. With over thirty years of refining our approach, we're thrilled to impart some insights, albeit keeping our specific mix a closely-guarded heritage. These cornerstone techniques will guide you to crafting pizzeria-caliber pizza dough right in your kitchen.
Choosing the Right Flour
The bedrock of exceptional pizza dough lies in the use of premium flour. Our suggestion is to opt for 00 flour, distinguished by its fine grind from Italy and a moderate protein level, about 12%, setting a harmony between robustness and delicacy. Should 00 flour elude you, bread flour makes a satisfactory alternative with a minor distinction in texture.
Managing Water, Temperature, and Dough Hydration
Water's temperature is integral to controlling fermentation speed and the maturation of the dough. For a drawn-out fermentation, which enhances taste, employ chilled water at roughly 45°F (7°C). In contrast, for a swifter process, lukewarm water near 85°F (29°C) is preferred. Ideal hydration, the water-to-flour ratio, ought to range from 60% to 70% for optimal results in common household ovens.
Less Yeast, More Time
A crucial element in crafting a flavorsome dough is reducing yeast use and providing ample time for fermentation. Our methods involve a mere 0.2% fresh yeast based on the weight of the flour, allowing for a 24-48 hour fermentation. This extended period cultivates rich flavors and yields a more digestible dough.
The Role of Salt Beyond Seasoning
Salt's function transcends mere taste enhancement—it fortifies the gluten network and regulates yeast activity. Fine sea salt, amounting to 2.5-3% of the flour weight, is our recommendation. Introduce it once the flour and water begin to amalgamate to avert any immediate interaction with the yeast.
The Fermentation Craft
Following the mix, allow the dough to undergo bulk fermentation at a neutral temperature for a couple of hours, then portion it into balls. Place these spheres into sealed containers and refrigerate them for a period ranging from one to three days. It's during this cold fermentation that starches convert into sugars, enriching the flavor and contributing to the golden hue characteristic of our crusts.
Gentle Dough Handling
When preparing to bake, take out the dough from refrigeration one to two hours before to gently acclimate it. Careful handling is vital to preserve the air bubbles within. Instead of rolling, utilize your fingertips to press and expand the dough, safeguarding those critical pockets of air.
Applying the Right Amount of Heat
Although our brick ovens reach soaring temperatures of 850°F (454°C), domestic ovens typically have a limit of around 550°F (288°C). Compensate by preheating a pizza stone or steel for no less than sixty minutes, providing the crucial intense bottom heat necessary for a crispy crust and light, airy core.
The art of pizza dough perfection is an ever-evolving process, where each batch serves as a lesson. Keep detailed notes, tweak variables, and explore to find what yields the best results for your individual kitchen setting.
For a live demonstration of our dough-making method by Chef Adrian, consider joining our monthly pizza-making classes. Refer to our event schedule for the forthcoming dates!