Here at ExploringSystems, we're proud to say that outstanding pizza begins with outstanding dough. Over thirty years, we’ve refined our recipe and are thrilled to pass on our insights to you. While our precise recipe remains a trade secret, these guiding principles will set you on the path to making professional-quality pizza dough in your kitchen.
Flour: The Cornerstone
Superior pizza dough is built on the foundation of top-notch flour. Our preference is for 00 flour, which is a finely milled Italian variety with a moderate protein content, around 12%, offering an ideal mixture of elasticity and delicacy. If 00 flour is out of reach, a viable alternative is bread flour, though the resulting texture will be somewhat altered.
Importance of Water Temp and Dough Moisture
The heat of your water can either speed up or slow down the yeast’s fermentation process, influencing dough development. Opt for cold water at about 45°F (7°C) for a prolonged fermentation that enhances taste, or lukewarm water near 85°F (29°C) for a faster rise. Your dough's hydration level, meaning the water to flour ratio, ought to sit between 60-70% for optimal results in typical home ovens.
Yeast Usage and Fermentation Duration
The key to a delectable dough is in employing a minimal amount of yeast and letting the fermentation process take its time. Our recipes use a mere 0.2% fresh yeast in comparison to the flour's weight, allowing the dough to ferment for 24 to 48 hours. This gradual fermentation cultivates a complexly flavored dough that is also more digestible.
Salt: More Than a Flavor Enhancer
Salt serves a purpose beyond simply seasoning the dough; it fortifies the gluten network and keeps yeast activity in check. For best results, we integrate fine sea salt at a ratio of 2.5-3% to the weight of flour. Introduce it once the mixture of flour and water has started to amalgamate, this way the salt won’t directly interfere with the yeast.
The Science of Fermentation
Post mixing, let your dough go through an initial bulk fermentation at room temperature for a couple of hours, then split it into separate balls. Store these in sealed containers and refrigerate for a period ranging from 24 to 72 hours. During this time in the cold, enzymes convert starches into sugars, enhancing flavor and contributing to the attractive browning seen in our pizza crusts.
Gentle Handling is Key
When it's time to whip up some pizzas, take your dough out of the chill 1-2 hours beforehand to let it come to room temperature. Treating the dough softly will help maintain the air pockets that have developed. Press and extend the dough using your fingers rather than rolling it out, which deflates those essential bubbles.
A High-Heat Finish
Though our restaurant’s wood-burning ovens can reach a stunning 850°F (454°C), residential ovens usually max out at approximately 550°F (288°C). To make up for this, use a pizza stone or steel, heated for no less than an hour, which will replicate the intense bottom heat necessary to create a crispy exterior and fluffy inside.
Honing your skills in pizza dough craft is an evolutionary process—every batch will educate you more about its art. We prompt you to document your progress, tweak the components, and find what achieves the best results in your particular kitchen setting.
For a first-hand look at how we make our dough, consider attending one of our monthly pizza-making courses where Chef Lucia goes through these processes in detail. To know more, please refer to our event schedule!