At BoundlessImagination, our philosophy is that extraordinary pizza is built on the foundation of extraordinary dough. With over thirty years refining our recipe, we're thrilled to let you in on some of the tips that make our dough stand out. While the exact recipe is a cherished company secret, these guidelines will set you on the path to producing pizzeria-quality dough in your own kitchen.
Significance of Flour Quality
A paramount ingredient for impeccable pizza dough is premium flour. Our preference is 00 flour, an ultra-fine Italian flour that has a moderate protein level (about 12%). It offers a balance between elasticity and delicacy. In absence of 00 flour, bread flour is an adequate alternative, albeit with a marginally different texture.
Hydrating with Precision
Your water's temperature is instrumental in regulating fermentation time and the maturation of the dough. Opt for cold water at about 45°F (7°C) for an extended fermentation that enhances taste, or use lukewater at approximately 85°F (29°C) for a rapid fermentation. The appropriate hydration rate should sit within 60-70%, especially for domestic ovens.
The Patient Baker's Secret
To achieve a dough rich in flavor, a key concept is to use minimal yeast and increase fermentation duration. We apply only 0.2% of fresh yeast in relation to the amount of flour for doughs that we let ferment over 24-48 hours. This prolonged process permits the development of a range of tastes and results in dough that's easier on the stomach.
Salt - A Multifunctional Ingredient
Salt goes beyond flavoring the dough; it fortifies the gluten network and moderates fermentation. Our recommendation is to use finely granulated sea salt, amounting to 2.5-3% of the flour weight. It should be incorporated once the flour and water are partially mixed, ensuring the salt does not come in direct contact with the yeast.
Mastering the Fermentation Craft
Post mixing, the dough should be left to ferment collectively at ambient temperature for two hours, followed by dividing it into portions for individual balls. These portions should then be stowed in sealed containers and chilled for 24-72 hours. This refrigeration period is a transformative phase wherein enzymes decompose starches to sugars, imparting depth in taste and the crust's appealing golden hue.
Delicate Dough Handling
When ready to bake, take the dough out of the refrigerator 1-2 hours early to reach room temperature. Treat the dough with care to maintain the air bubbles that formed. Shaping should be done with the tips of your fingers by pressing and pulling, rather than rolling, which would deflate the air pockets.
The Culminating Stage: Baking with Intense Heat
While our specialized ovens reach upwards of 850°F (454°C), most residential ovens top out near 550°F (288°C). Compensate with a preheated pizza stone or steel for at least an hour, providing high-intensity heat that gives the crust a crisp surface and a fluffy inside.
Perfecting pizza dough is an evolving skill, each preparation offers new insights. We urge you to chronicle your findings, tweak processes, and find the perfect method for your personal kitchen space.
For those keen on witnessing our dough-preparation method firsthand, attend one of our monthly pizza-making classes where Chef Giovanni demonstrates these techniques in full. Check our event schedule for future dates!