At DawnSettle, we're convinced that sublime pizza is grounded in sublime dough. With over thirty years refining our mixture, we're thrilled to offer some insight into our methods. While our precise recipe remains our closely held secret, these tips will guide you in crafting a pizzeria-caliber pizza dough in your own kitchen.
Significance of Flour Quality
The cornerstone of superior pizza dough lies in using premium flour. For outstanding results, opt for 00 flour, an ultrafine Italian variety with a moderate protein percentage close to 12%, ensuring a dough that's both robust and delicate. In the absence of 00 flour, a decent second pick would be bread flour, which will yield a texture with a minor variation.
Water's Temperature and Dough Moistness
The water's warmth can modify the length of fermentation and dough texture. To favor a gradual fermentation that enriches taste, utilize chill water about 45°F (7°C). Conversely, use tepid water around 85°F (29°C) for faster fermentation. A hydration level between 60 -70% suits most residential ovens.
Yeast Usage and Fermentation Duration
To achieve a dough with deep flavor, minimal amounts of yeast and longer fermentation periods are essential. With just 0.2% fresh yeast proportionate to our flour volume, our doughs undergo fermentation for a span of 24-48 hours. This elongated process nurtures intricate tastes and produces a more digestible dough.
Salt and Its Role Beyond Taste
Salt's role is not restricted to augmenting your dough's flavor—it also fortifies the gluten structure and moderates fermentation. It's advised to use fine sea salt at a ratio of 2.5-3% of the flour's weight. Integrate it once the flour and water begin to amalgamate to avoid the salt from impinging directly on the yeast.
Fermentation: The Creative Process
Post-mixing, let the dough undergo an initial bulk fermentation at ambient temperature for 2 hours, followed by segregation into individual portions. Store these in lidded containers and refrigerate for a period of 24-72 hours. It's in this span of cold fermentation that the transformative process occurs: enzymes convert starches to sugars, thus producing flavor and the crust's appealing browning effect.
Handling the Dough with Finesse
Preparing for pizza making, withdraw the dough from the chill of the fridge 1-2 hours prior to baking to reach room temperature. Handle the risen dough with tenderness to keep the aerated pores intact. Rather than rolling it out, utilize your fingertips to nudge and expand the dough, conserving the vital aeriform bubbles.
The Culminating Act: Applying Heat
Despite our wood-fired ovens reaching a sweltering 850°F (454°C), typical home ovens have a maximum of roughly 550°F (288°C). To rectify this, preheat a pizza stone or steel for at least an hour prior to use. This delivers the requisite intense base heat needed for a heated exterior and fluffy interior.
The craft of perfecting pizza dough is a continual learning process; each mix imparts new knowledge about its properties. We suggest documenting changes and experiences to unearth the optimal technique for your home baking environment.
Should you wish to witness our dough crafting firsthand, attend our monthly pizza workshops where Chef Alessandro walks through these methods. For forthcoming sessions, view our events schedule!