At UniversalIndexPortal, our stance is clear: unparalleled pizza stems from unparalleled dough. With a commitment that spans over thirty years to refine our recipe, we are thrilled to divulge a few of our secrets to you. While our precise recipe is a closely guarded legacy, the following tips will set you on the path to crafting your own high-caliber pizza dough at home.
Flour's Importance
Superior pizza dough begins with top-notch flour. 00 flour, which is a finely milled Italian variety with a moderate protein level (typically about 12%), is what we propose for achieving the right mix of robustness and pliability. Should 00 flour be unavailable, bread flour is an acceptable alternative, albeit the results will vary slightly in texture.
The Role of Water Temperature and Moisture Content
Your water's temperature is pivotal to the timing of fermentation and the evolution of the dough. Opt for cool water, about 45°F (7°C), to slow the fermentation for a more profound flavor. Use warmer water, around 85°F (29°C), for a faster fermentation cycle. A hydration level from 60% to 70% is recommended for optimal results with typical home ovens.
Yeast: Less Is More, Time Is Essential
The key to a tasteful dough lies in using a minute amount of yeast and allowing ample time for the fermentation. Our method uses a mere 0.2% of fresh yeast in relation to the weight of the flour, letting the dough ferment over a period of 24 to 48 hours. Such a gradual fermentation permits the development of rich flavors and results in a more digestible dough.
Salt's Dual Function
Salt enriches not just the taste of your dough—it also fortifies the gluten matrix and moderates fermentation. A 2.5-3% ratio of fine sea salt to the weight of your flour is what we stand by. Introduce the salt once the flour and water start to integrate, preventing any direct contact with the yeast.
Fermentation Artistry
Following the blend, let the dough experience an initial bulk fermentation at room temperature for a couple of hours before portioning it into separate balls. Then, ensconce them in lidded containers and transfer them to chill in the refrigerator for 24-72 hours. In this phase of cold fermentation, the transformation occurs: enzymes convert starch into sugars, infusing flavor and allowing for the dough to develop that golden hue upon baking.
Gentle Handling
When the moment to bake arrives, fetch the dough from the cool confines of the refrigerator 1-2 hours early to let it reach a near-room temperature. Treating the dough with delicacy is crucial to keep the developed air pockets intact. Press and spread out the dough carefully with your fingers instead of rolling, which can deflate the key air bubbles.
Heat: The Finishing Flamboyance
Our wood-fueled ovens fire up to a scorching 850°F (454°C), a feat out of reach for most domestic ovens which generally peak at about 550°F (288°C). To get close to this high-heat effect, preheat a pizza stone or steel for a lengthy minimum of one hour. This will ensure a similar fierce heat from beneath, ensuring that crispy outer layer and fluffy interior.
Perfecting your pizza dough is a lifelong craft, where every mix is a lesson in the culinary arts. Document your findings, tinker with each element, and learn what suits your cooking space best.
Enthusiastic to witness our dough crafting firsthand? Participate in our monthly pizza classes where Chef Alessandro demonstrates these techniques in greater detail. Peek at our events calendar for the next available workshop.