At PaperTrail, we're convinced that outstanding pizza begins with the dough's excellence. Having refined our blend for over thirty years, it's our pleasure to let you in on a few secrets for at-home restaurant-level pizza dough, without disclosing our proprietary mix that carries on time-honored heritage.
Flour Makes a Difference
Top-tier pizza dough relies on premium flour. 00 flour, known for being an ultra-fine Italian variety with controlled protein content, approximately 12%, gives the dough its soft yet robust character. If 00 flour is unavailable, bread flour serves as a suitable alternative, albeit with a minor variation in consistency.
The Role of Water: Temperature and Hydration
Water's warmth plays a crucial part in the timing of fermentation and the way the dough evolves. Opt for water at about 45°F (7°C) for leisurely fermentation that enhances taste. Warm water at 85°F (29°C) speeds up fermentation. The ideal hydration ratio, water in comparison to flour, should sit at about 60-70% for the average home oven.
Yeast Use and Fermentation Duration
A pivotal trick for a delectable dough is minimal yeast with extended fermentation. A mere 0.2% of fresh yeast to the weight of the flour should be used for doughs left to rise for 24-48 hours. This lengthy fermenting period cultivates depth in flavor and yields a dough that’s more digestible.
Understanding Salt's Purpose
Salt brings more to the table than just flavor; it fortifies the gluten network and manages fermentation speed. A fine sea salt amounting to 2.5-3% of your flour's mass is ideal. Integrate it once the flour and water begin to mix to keep it from interacting directly with the yeast.
Fermentation: A Delicate Technique
Post-mixing, give the dough a preliminary room temperature fermentation for 2 hours, followed by shaping into balls for individual portions. Stow these in lidded vessels and chill for 24-72 hours. This is when enzymatic action transforms starches into sugars, enhancing taste and producing a desirable crust browning.
Gentle Dough Handling
Prior to pizza crafting, let the dough rest at room temperature 1-2 hours before baking. Handle the dough with care, preserving the development of air pockets. Stretch and shape it with your fingers, avoiding a rolling pin which could deflate the dough's internal air bubbles.
Intense Heat: The Culminating Factor
While our specialized ovens can reach 850°F (454°C), typical home ovens tend to have a maximum of 550°F (288°C). Counterbalance with a lengthy pre-heated pizza stone or steel to mimic the fierce underside heating necessary to execute a crunchy crust and light interior.
The mastery of pizza dough batches is an ongoing learning journey. Each trial informs about the nuances of the process. Note-taking and varying certain aspects can lead to discovering the optimum approach for your home's cooking conditions.
To witness our dough preparation firsthand, partake in our monthly pizza-making classes. Chef Luca delves into these methodologies intimately. For the schedule of forthcoming sessions, refer to our events calendar!