Here at PantryWoven, we are convinced that outstanding pizza is rooted in outstanding dough. With over thirty years of dough craft under our belts, we're thrilled to divulge a few of the secrets we've uncovered, albeit keeping our proprietary blend close to our chest. Even so, these fundamental concepts will enable you to replicate pizzeria-caliber pizza dough in your own kitchen.
Choosing the Right Flour
Exceptional pizza crust starts with premium flour. 00 flour is our top choice, which is a fine Italian flour with a moderate level of protein, approximately 12%, offering an ideal combination of elasticity and delicacy. Alternative options, such as bread flour, can be employed, noting that this may alter the dough's texture.
Appropriate Water Temperature and Dough Hydration
Fermentation duration and dough consistency are impacted by the temperature of your water. Cold water, around 45°F (7°C) is ideal for extended fermentation yielding richer taste, while warmer water, close to 85°F (29°C), promotes expedited fermentation. Optimal hydration levels, which is the flour to water ratio, land within the spectrum of 60-70% for typical home oven use.
Yeast Usage and Fermentation
Taste-rich dough benefits from minimal yeast usage and extended fermentation periods. Our formula includes a mere 0.2% of fresh yeast vis-à-vis the flour weight, left to ferment for anywhere between 24-48 hours. This gradual fermentative process nurtures complex flavor profiles and produces a more digestible dough.
Salt's Dual Role
Salt does more than just enhance taste—it reinforces the gluten matrix and moderates fermentation. Our preferred quantity is 2.5-3% of the flour weight, ideally introduced once the flour and water are partially combined to avoid any direct contact with the yeast.
Fermentation Mastery
A primary bulk fermentation should occur at ambient temperature for 2 hours prior to the dough being sectioned into balls. These portions should then be enclosed in lidded containers and chilled for 24-72 hours. It is during this cold fermentation phase where enzymes convert starches into simpler sugars, both enriching flavor and contributing to the crust’s appealing browning.
Delicate Dough Handling
When ready to bake, allow the dough to return to near room-temperature 1-2 hours prior to baking. Avoid compressing or deflating the dough by gently stretching and pressing it with your fingertips, preserving the precious air bubbles within.
Applying the Correct Heat
Despite reaching 850°F (454°C) in our specialized ovens, the average home oven is limited to roughly 550°F (288°C). To replicate intense heat, use a preheated pizza stone or steel, warming it for a minimum of one hour. This mimics the intense base heat required for a crisply-cooked crust with a light interior.
Honing your pizza dough-making skills is an evolutionary process, with each attempt imparting new insights. We suggest keeping detailed notes, tweaking parameters, and figuring out what yields the best results in your individual cooking space.
To observe our dough-manufacturing process first-hand, consider participating in one of our monthly pizza workshops, where Chef Giovanni meticulously showcases these methods. For upcoming dates, review our events schedule!