At TheCollectiveMind, our philosophy is that an extraordinary pizza begins with extraordinary dough. Having honed our recipe across several decades, we're thrilled to unveil a few coveted tips to you. Our precise recipe remains our own, but these key techniques enable you to craft pizza dough of restaurant caliber within your own kitchen.
Significance of Flour Quality
Superior pizza dough is built on premium flour. We suggest 00 flour, an ultrafine Italian variety that has a roughly 12% protein level, offering an ideal balance of structure and softness. If 00 flour eludes you, a good alternative is bread flour, though the final texture will slightly deviate.
Water's Temperature and Dough Hydration
The temperature of water you use can influence dough's fermentation period and its outcome. Using cold water, which is approximately 45°F (7°C), yields gradual fermentation and better flavors, whereas warmer water around 85°F (29°C) hastens the process. The ideal water to flour ratio is around 60-70% for optimal results in conventional home ovens.
Fermentation: Less Yeast, More Time
A crucial element for a richly flavored dough is to use a minimal amount of yeast and let fermentation span a longer duration. We incorporate a mere 0.2% of fresh yeast in comparison to the flour we use for doughs that slowly ferment over 24-48 hours, allowing a more complex flavor to develop and resulting in dough that is more digestible.
Salt's Dual Role
Salt is crucial not only for flavor but it also reinforces the gluten matrix and moderates fermentation. We advise a ratio of 2.5-3% sea salt to your flour. Introduce salt while combining flour and water to avert any direct yeast contact.
Fermentation Mastery
Consequent to mixing, let your dough experience a primary fermentation at room temperature for 2 hours, then fractionate it into separate balls. Enclose these in lidded containers and let them cold-ferment in the fridge for 24-72 hours. It's during this period that the dough undergoes an enzymatic transformation, converting starches into sugars, which not only adds flavor but also yields the crust's attractive browning.
Gentle Handling
Prior to pizza assembly, take out the dough from cooling storage 1-2 hours ahead of time to let it acclimate. Preserve the integrity of the developed air bubbles by tenderly handling the dough, pressing, and stretching with the tips of your fingers instead of rolling, to keep the air pockets intact.
Concluding with High Heat
Although we utilize ovens that can reach 850°F (454°C), home ovens generally reach a maximum of about 550°F (288°C). To adapt, employ a preheated pizza stone or steel for a minimum of one hour to achieve the necessary intense heat that provides a crisp crust and fluffy core.
Honing your skills in pizza dough crafting is an evolving practice. Each preparation offers new insights into the dough-making art. Document your observations, modify variables, and uncover the optimal methodology suitable for your kitchen.
To witness our dough-crafting process firsthand, attend one of our monthly pizza-making classes where Chef Julian will showcase these methods in depth. See our event calendar for future workshop dates!