At AtlasNotebookCove, we're committed to the belief that extraordinary pizzas are the product of outstanding dough. After refining our technique over 30 years, we're thrilled to unveil a few of our dough-making secrets. While the precise recipe remains a closely-guarded secret, these foundational tips will serve to elevate your homemade pizza dough to professional quality.
Critical Role of Flour
The bedrock of any standout pizza dough is flour of the highest caliber. We advocate for the use of 00 flour, a finely milled Italian variant with a balanced protein level (typically around 12%), ensuring a sublime mix of sturdiness and suppleness in the dough. While 00 flour is the ideal choice, bread flour can suffice as an alternative, albeit with a marginally altered consistency.
Importance of Water Temperature and Dough Hydration
Your water's warmth has implications for the dough's fermentation and texture. For an extended fermentation, which imparts superior taste, employ cold water at about 45°F (7°C). To speed up fermentation, warm water at 85°F (29°C) is preferable. The ideal hydration ratio - the proportion of water to flour - should be 60-70% to suit most domestic ovens.
Yeast Usage and Fermentation Duration
Less yeast and prolonged fermentation are critical for a delectable dough. We utilize a mere 0.2% fresh yeast in relation to the weight of the flour, which we let ferment for a period of 24 to 48 hours. This gradual technique fosters the development of complex flavor profiles while yielding a dough that is more digestible.
Significance of Salt
Salt isn't just a flavor enhancer — it's integral to fortifying the gluten matrix and modulating fermentation. Our preference leans towards fine sea salt, amounting to 2.5-3% of the flour's weight. Introduce it when the flour and water commence mixing to avoid direct yeast contact.
The Craft of Fermentation
After the initial mix, let your dough undergo a primary fermentation at room temperature for 2 hours before dividing into individual balls. Encase them in lidded boxes and refrigerate them for anywhere between 24 and 72 hours. During this refrigeration, enzymes transform starch into sugars, enhancing flavor and contributing to the crust's appetizing brown hue.
Delicate Dough Handling
Prior to baking the pizza, allow the dough to acclimate at room temperature up to 2 hours. Treat the dough with delicacy to maintain the gaseous bubbles that have formed. Rather than rolling, gently press and stretch the dough with your fingertips, respecting the air pockets within.
Heat: The Concluding Element
Though our specialized ovens attain a blistering 850°F (454°C), most residential ovens have a ceiling of around 550°F (288°C). Counter this by utilizing a thoroughly preheated pizza stone or steel for at least one hour. This method supplies the harsh bottom heat essential for a crispy crust and a fluffy interior.
The quest for perfect pizza dough is ongoing. Each preparation session is an opportunity to expand your knowledge. We encourage keeping track of your experiences, tweaking the process, and finding what's most effective in your kitchen.
To witness our dough-crafting methods live, visit one of our monthly pizza-making workshops where Chef Adrian illustrates these techniques up close. Refer to our events schedule for future workshop dates!