Here at NeutralBites, we're firm believers that the cornerstone of amazing pizza is its dough. We are thrilled to let you in on some of the tips and techniques we've honed over the past 30 years. We can't disclose our special recipe, keeping the mystery alive, but these guidelines will aid you in replicating a professional-grade pizza base in your own kitchen.
Choosing the Right Flour
To begin with, superior pizza dough is all about excellent flour. 00 flour is our suggestion; this finely milled Italian variety has an optimal protein content near 12%, which lends just the right mix of elasticity and softness. Substituting with bread flour might alter the texture but is also a viable option.
Optimizing Water Temperature and Moisture Content
Water temperature is crucial for controlling the fermentation duration and dough maturation. Cooler water, typically around 45°F (7°C), fosters extended fermentation that enhances taste, while warmer water about 85°F (29°C) accelerates the proofing process. Maintaining a hydration ratio within 60-70% is ideal for domestic ovens.
The Yeast Balance
A key to rich-tasting dough is minimizing yeast and maximizing fermentation time. We use a mere 0.2% fresh yeast in proportion to the flour for doughs that rise anywhere from 24 to 48 hours, allowing the development of a more profound flavor profile and ultimately a more digestible dough.
Salting Your Way to Structure
Salt isn't solely a flavor enhancer—it also fortifies gluten strands and moderates yeast activity. The recommended amount is 2.5-3% relative to the flour. Introduce it once the flour and water are partly mixed to block it from coming into direct contact with the yeast.
Mastering Fermentation
Post-mixing, give your dough a bulk fermentation at ambient temperature for a couple of hours, followed by division into separate balls. These should be stored in lidded containers in the refrigerator for 24 to 72 hours. It's during this cold fermentation phase that enzymes start converting starches into sugars, which contributes to both a delightful taste and the gorgeous golden-brown color of the crust.
Gentle Handling
Prior to crafting your pizza, take the dough out of the fridge 1 to 2 hours before it hits the oven, letting it reach room temperature. Treat the dough delicately, preserving the air bubbles within. Rather than rolling it out, press and stretch it with the tips of your fingers.
The Importance of Heat
Unlike the intense 850°F (454°C) heat of our wood-fired ovens, most home cooking appliances will peak at around 550°F (288°C). Counter this by thoroughly heating a pizza stone or steel for about an hour, mimicking the powerful bottom heat necessary for a toasty crust and a spongy core.
Honing the craft of pizza dough is an evolving quest. Each attempt can teach you something new. Keep a record of your efforts, tweak as necessary, and find out what produces the best results in your space.
For a hands-on experience with crafting dough, consider attending our monthly pizza workshops where Chef Julian walks you through the steps in depth. Reference our event schedule for upcoming opportunities!