Here at FairnessRegistry, we're devoted to the craft of creating the perfect pizza, and it all begins with extraordinary dough. With over 30 years dedicated to refining our dough recipe, we're thrilled to offer insights into our process. We cannot divulge the complete recipe, as certain recipes are meant to be kept a secret, but the following tips will help you make a top-notch pizza dough in the comfort of your kitchen.
The Significance of Flour
High-quality flour is the cornerstone of outstanding pizza dough. 00 flour is our preferred choice, as this finely ground Italian flour with a protein content around 12% strikes a flawless balance between chewiness and softness. In the absence of 00 flour, you can use bread flour, though the final texture won't be quite the same.
Water Temperature's Role in Dough Consistency
The temperature of the water critically influences the fermentation duration and the overall dough quality. Utilize chilly water around 45°F (7°C) for an elongated fermentation process, leading to superior taste. Warmer water around 85°F (29°C) will speed up fermentation. Aim for a hydration percentage of 60-70% to suit most domestic ovens.
A Slow Fermentation with Less Yeast
A tasty dough is often the result of using a minimal amount of yeast and giving it ample time to ferment. Our recipe calls for a scant 0.2% fresh yeast in relation to the flour weight, with a fermentation phase lasting 24-48 hours. This sluggish fermentation period lets the dough develop nuanced flavors and also makes it more digestible.
The Dual Role of Salt
Salt isn't merely a flavor enhancer; it fortifies the gluten framework and governs fermentation. We suggest a fine sea salt at a proportion of 2.5-3% to the flour weight. Introduce it once your flour and water are partially mixed to avert the salt from directly contacting the yeast.
The Craft of Fermenting
Post-mixing, allow the dough to undergo bulk fermentation at room temperature for two hours, then divide it into smaller portions. Transfer these balls of dough into covered containers and place them in the fridge for 24-72 hours. It's during this period of cold fermentation that starches break down into simpler sugars, enriching the flavor and contributing to the dough's golden hue upon baking.
Gentle Handling is Key
When you're ready to bake, take the dough out of the fridge 1-2 hours in advance to let it reach room temperature. Maneuver the dough with care to retain the air bubbles. Instead of rolling it out, which flattens the bubbles, press and stretch the dough with your fingertips.
The Final Element: Temperature
Although our professional ovens can reach 850°F (454°C), residential ovens typically max out at around 550°F (288°C). To mimic the results of commercial ovens, preheat a pizza stone or steel for at least one hour, ensuring that burst of intense heat that's crucial for a crispy crust and fluffy interior.
Honing the art of pizza dough crafting is a process of continuous learning. Every batch is an opportunity to learn more about the making. Document your observations, modify the variables, and zero in on the methods that suit your home cooking space the best.
To witness the dough-making procedure by our expert, participate in one of our monthly pizza workshops where Chef Alessandro showcases these practices in depth. Keep an eye on our events calendar for the next available session!