At NourishCenter, we embrace the idea that the cornerstone of a remarkable pizza is unparalleled dough. With over 30 years dedicated to refining our methodology, we're delighted to divulge a few of our dough secrets with our culinary enthusiasts. Though the precise recipe is a guarded family secret, the following concepts will empower you to craft pizzeria-worthy pizza bases within the comfort of your home.
Quality of Flour
The building block for a superior pizza base is premium flour. We advocate for the use of 00 flour, a smoothly milled Italian variety with a moderate protein percentage, typically 12%. This strikes an ideal equilibrium between durability and softness. Should 00 flour be unavailable, all-purpose flour serves as an acceptable alternative, though the final product may exhibit a marginally altered consistency.
Hydration and Temperature of Water
The temperature of the water can greatly influence dough fermentation and its consistency. Opt for chilled water around 45°F (7°C) for a long, flavor-enhancing fermentation. For a faster rise, warmer water near 85°F (29°C) is preferable. Maintain the water-to-flour ratio within the range of 60-70% to accommodate the heat capacity of typical domestic ovens.
Fermentation: A Gentle Approach
The key to a rich-tasting dough lies in using a minimal amount of yeast and prolonging the fermentation period. Our approach includes a mere 0.2% fresh yeast to flour ratio, allowing the dough to ferment over 24-48 hours. This leisurely interval permits the formation of intricate flavors and also results in a dough that's more digestible.
The Role of Salt
Salt plays a dual role: it's not only a flavor enhancer but also fortifies the gluten network and tempers yeast activity. For best results, infuse 2.5-3% of fine sea salt to the flour weight, adding it once the mixture of flour and water has begun to amalgamate, thus avoiding any direct contact with the yeast.
Fermentation Mastery
Post-mixing, leave the dough to undergo bulk proofing at ambient temperature for a couple of hours, thereafter portion it into separate balls. Store these in sealed containers and refrigerate ranging from 24 to 72 hours. It's during this cold fermentation phase that starches are enzymatically converted into sugars, which not only imparts a robust flavor but also contributes to the crust's caramelization.
Handling and Forming
When it's time to shape your pizzas, let the dough reach room temperature across 1-2 hours prior to baking. It's important to shape the dough delicately, maintaining the developed air bubbles. Press and stretch using your digits rather than a rolling pin to ensure these air pockets remain intact.
The Finishing Touch: Baking Temperature
Whereas our brick ovens can soar to 850°F (454°C), most kitchen ovens will top out around 550°F (288°C). To mimic the direct intense heat, preheat a pizza stone or steel for at least one hour. This confers the necessary searing heat to the base for a crunchy exterior with a fluffy heart.
Honing your skills at pizza dough creation is an evolutionary process. Every instance is informative; it's an invitation to adjust, tweak, and find the ideal equilibrium for your kitchen's character. Document your endeavors, experiment with different parameters, and embark on a culinary quest to tailor the perfect dough.
If you're eager to witness our dough craftsmanship in motion, be sure to attend our monthly pizza-making seminars where Chef Julien showcases these procedures in greater depth. Visit our event calendar to see upcoming dates!