At CentralInfoNetwork, we are firm believers that the pinnacle of pizza is founded upon outstanding dough. With over thirty years of refining our recipe under our belt, we're thrilled to divulge select insights with you. Although we hold back from spilling our complete recipe (certain practices are to be treasured!), these principles can assist you in crafting pizzeria-caliber pizza dough within the comforts of your own kitchen.
Choosing the Right Flour
The ingredient that sets the stage for excellent pizza dough is top-tier flour. We stand by using 00 flour, an ultrafine Italian variety with a protein content near 12%, achieving an ideal compromise between elasticity and softness. In the absence of 00 flour, bread flour makes a suitable replacement, albeit with a slightly altered consistency.
Optimal Water Temperature and Dough Hydration
The water's warmth is key to determining the fermentation duration and the development of your dough. Opt for cold water around 45°F (7°C) to favor a gradual fermentation that enriches the flavor. Alternatively, warmer water about 85°F (29°C) will expedite fermentation. Aim for a hydration ratio (water to flour) anywhere from 60% to 70%, considering the capabilities of common household ovens.
Less Yeast, Longer Fermentation
A crucial aspect for a flavorful dough is the scant use of yeast coupled with an elongated fermentation period. Our preference is a mere 0.2% fresh yeast relative to the flour's mass, allowing for a fermentation phase of 24-48 hours. This leisurely pace facilitates the birth of complex tastes, as well as a more digestible dough.
The Role of Salt Beyond Taste
Salt's purpose transcends mere flavor enhancement—it bolsters the gluten network and modulates fermentation. Our ratio of choice is 2.5% to 3% fine sea salt based on the flour's weight. Introduce it after mixing the flour and water to sidestep any direct interaction with the yeast.
The Craft of Fermentation
Following the mixing process, your dough should undergo a primary bulk fermantation at ambient temperature for 2 hours, after which it’s divided into dough balls. Enclose these in lidded containers and let them rest in the refrigerator for 24 to 72 hours. It's during this cold fermentation that the true transformation occurs—with enzymes converting starches to sugars, you're rewarded not only with delectable flavors but also with the crust's distinctive browning.
Gentle Handling Is Key
When it's pizza-making time, withdraw the dough from the fridge 1 to 2 hours ahead of baking to let it acclimatize. Preserve the developed gas pockets by treating the dough with an affectionate touch. Form and spread the dough using your digits, steering clear of rolling pins, which can deflate the vital air bubbles.
Bringing Heat to the Stage
While our borrowed flame from Prometheus in our wood-fired ovens can soar up to 850°F (454°C), domestic ovens normally top off at about 550°F (288°C). To mimic these intense conditions, preheat a pizza stone or steel for at least 60 minutes, ensuring your pizza's base crisps up with a perfectly fluffy interior.
Perfecting pizza dough is an evolving endeavor, each batch an opportunity to learn more about the process. Keep a record, tweak the parameters, and seek out what aligns best with your culinary space.
Curious to witness our dough-crafting method firsthand? Participate in our monthly pizza-making classes hosted by Chef Julian to get a closeup of these techniques. Select a suitable date from our events calendar!