Here at OliveOilPlate, we're convinced that the cornerstone of outstanding pizza is an outstanding dough. With over thirty years of refining our recipe, we are thrilled to divulge some of our dough crafting secrets. While the full recipe remains our closely held tradition, these guidelines will empower you to replicate a pizzeria-style pizza dough in the comfort of your kitchen.
Choosing the Right Flour
Top-notch pizza dough begins with premium flour. Our go-to is 00 flour, an exquisitely milled Italian variety with a moderate protein percentage (around 12%), yielding dough with ideal strength and softness. Should 00 flour be unavailable, a satisfactory alternative is bread flour; note, however, the resulting texture may slightly differ.
Optimal Water Temperature and Dough Hydration
Water temperature is critical as it influences the dough's fermentation time and consistency. For extended fermentation, which enhances flavor, use chilled water at about 45°F (7°C). Conversely, use lukewarm water at approximately 85°F (29°C) for expedited fermentation. Aim for a hydration ratio of water to flour within 60-70% to ideally suit most residential ovens.
Yeast Usage and Fermentation Time
A profound tip for creating rich-flavored dough is minimizing yeast and maximizing fermentation duration. A scant 0.2% fresh yeast related to the flour's weight, with a fermentation period spanning 24 to 48 hours, allows the flavor to intensify and yields dough that's smoother on the stomach.
The Significance of Salt
Salt is not only a flavor enhancer—it also reinforces the gluten matrix and modulates fermentation. We suggest employing fine sea salt at a rate of 2.5-3% of your flour's weight. Introduce it after the flour and water begin to amalgamate to prevent direct yeast exposure.
The Science of Fermentation
Following mixing, let your dough undergo bulk fermentation at ambient temperature for 2 hours. Then section it into individual portions. Secure these in covered receptacles and refrigerate for 24-72 hours. During this chilly fermentation spell, enzymes decompose starches into sugars, enriching flavor and achieving the desired crust browning.
Gentle Dough Handling
When you're ready to craft your pizza, take the dough out of refrigeration 1 to 2 hours ahead of baking to bring it to temperature. Maintain the integrity of the air pockets by tenderly handling the dough. Apply your fingertips to nudge and spread the dough, refraining from rolling it out, which deflates those vital bubbles.
Heat: The Crowning Element
Although our professional wood-fired ovens can reach 850°F (454°C), home ovens usually top out at about 550°F (288°C). To achieve a near-authentic crust, preheat a pizza stone or steel for at least an hour. This mimics the intense lower heat required for a crispy shell and fluffy core.
Honing your pizza dough skills is an evolving process; each preparation imparts new insights. We encourage noting observations, tweaking variables, and discovering the most effective method for your home setup.
For a live demonstration of our dough-preparation techniques, consider attending one of our monthly pizza classes led by Chef Alessandro. Refer to our events calendar for forthcoming sessions!