At UnifiedAccessPoint, we're of the mind that superb pizza is rooted in superb dough. With more than thirty years to refine our dough recipe, we're thrilled to divulge some secret tips. Though we can't disclose our precise recipe (some mysteries are meant to be kept), these tips will aid you in producing pizza dough of pizzeria caliber in your own kitchen.
Flour Variety Is Crucial
A crucial ingredient in premium pizza dough is high-caliber flour. We suggest opting for 00 flour, which is an ultra-fine Italian flour featuring a moderate protein content (typically around 12%). This results in a flawless mix of elasticity and softness. In the absence of 00 flour, bread flour can serve as a reasonable replacement, albeit with a somewhat altered texture.
Understanding Water Temperature and Dough Moisture
The temperature of the water you use is pivotal for the timing of fermentation and the maturing of the dough. Colder water at about 45°F (7°C) is ideal for an extensive fermentation, which enhances flavor, whereas slightly warmer water at about 85°F (29°C) speeds up the fermentation process. The dough's hydration level, or water-to-flour ratio, ought to be in the range of 60-70% for conventional home ovens.
Yeast Quantity and Fermentation Duration
A key to a flavorful dough is to employ a minimal amount of yeast and to give it ample time to ferment. We utilize merely 0.2% fresh yeast based on the weight of the flour for doughs that ferment spanning 24-48 hours. This extended period encourages the development of intricate flavors and results in a dough that is more digestible.
Salt: Beyond Taste
Beyond flavoring the dough, salt reinforces the gluten network and moderates fermentation. It is advisable to employ fine sea salt at a ratio of 2.5-3% to the weight of the flour. Introduce it once your flour and water begin to amalgamate to avert the salt from coming into direct contact with the yeast.
The Craft of Fermentation
Following the initial mix, your dough should undergo a primary fermentation at ambient temperature for a duo of hours, then divide it for individual portions. Place these dough portions in lidded containers and refrigerate for a span ranging from 24 to 72 hours. It's during this chill fermenting stage that starches are converted into sugars by enzymes, imbuing the dough with taste and contributing to the appealing browning of our crusts.
Gentle Dough Handling
When preparing to bake pizza, take out the dough one to two hours in advance to let it reach room temperature. Treat the dough delicately to maintain the air bubbles formed during fermentation. Instead of a rolling pin, employ your fingers to press and spread the dough, which helps to keep those vital air pockets intact.
Concluding Step: Intense Heat
Our wood-burning ovens attain sizzling temperatures around 850°F (454°C), yet the majority of domestic ovens peak roughly at 550°F (288°C). To make up for this, preheat a pizza stone or steel for no less than an hour. This will supply the fierce scorching heat required for a crust that's simultaneously crisp outside and airy within.
Perfecting pizza dough is an exploratory process more than a final goal. Each iteration is a learning opportunity about the craft. Note down your experiences, fine-tune the method, and figure out the optimal approach for your own kitchen.
For a live demonstration of our dough preparation, you're welcome to attend our monthly pizza class led by Chef Julian. For forthcoming dates, check our event schedule!