At DriftValley, we hold the conviction that superior pizza is built on superior dough. With over thirty years dedicated to refining our method, we're thrilled to impart a few of our insider tips to you. While the precise recipe is kept close to our hearts (certain traditions are meant to be cherished), these key guidelines will set you on the path to creating pizza dough of restaurant caliber in your own kitchen.
Choosing the Right Flour
The bedrock of any noteworthy pizza dough is premium flour. Our suggestion is to opt for 00 flour, which is a finely milled Italian variety possessing a moderate protein concentration (approximately 12%). It strikes an exquisite equilibrium of pliability and resilience. In the event that 00 flour remains elusive, bread flour serves as a decent alternative, albeit yielding a somewhat altered texture.
Optimizing Water Temperature and Dough Moisture
The thermal condition of your water is crucial for determining the duration of fermentation and the maturation of the dough. Utilize chilled water, close to 45°F (7°C), for a prolonged fermentation that enhances the flavor profile. Conversely, tepid water at roughly 85°F (29°C) accelerates fermentation. Aim for a water to flour ratio within the range of 60-70%, particularly suitable for the average home oven.
Yeast Usage and Fermentation Duration
A crucial insight into creating a richly flavored dough is to moderate yeast use and extend fermentation. We utilize merely 0.2% of fresh yeast in proportion to the flour for a fermentation window of 24-48 hours. This unhurried approach cultivates nuanced flavors while producing a dough that's friendlier to the digestive system.
The Dual Role of Salt
Salt's contributions extend beyond just seasoning your dough—it fortifies the gluten framework and modulates fermentation. For the best results, utilize fine sea salt at a quantity of 2.5-3% of your flour's weight. Introduce it once your water and flour have already begun to merge, thus deterring any direct interaction with the yeast.
The Craft of Fermenting
Subsequent to blending, your dough should undergo a bulk fermentation at ambient temperature for a span of 2 hours, then it should be apportioned into singular dough balls. These should then be stowed in lidded containers and refrigerated for a period of 24-72 hours. It's during this chill fermentation that the true alchemy occurs—enzymes convert starch into sugars, thereby enriching the flavor and contributing to the delightful browning visible in our crusts.
Gentle Handling
When the time arrives to craft your pizza, extricate the dough from the cold storage 1-2 hours prior to baking to let it approach room temperature. A tender approach to handling is crucial to maintain the gas bubbles that have formed. Employ your fingertips to dimple and broaden the dough, avoiding the use of a rolling pin which would deflate the integral air pockets.
The Ultimate Element: Intense Heat
Even though our specialized ovens achieve soaring temperatures of 850°F (454°C), standard home ovens generally reach their zenith at about 550°F (288°C). To make up for this, it's advisable to utilize a pizza stone or steel that has been thoroughly preheated for at the very least an hour, ensuring the necessary vigorous heat from below for a crust that's simultaneously crispy and fluffy.
Perfecting the art of pizza dough is akin to an odyssey; each preparation serves as an educational experience. Maintain a record of adjustments, test various conditions, and uncover the optimal approach for your particular kitchen setting.
For those eager to witness our dough crafting methods firsthand, consider participating in our monthly pizza workshops, where Chef Luisa showcases these skills with precision. Our events schedule lists all imminent workshop dates!