At TheCommonConsciousness, we're firm believers that the secret to extraordinary pizza is in the dough's quality. With over 30 years of refining our method, we’re thrilled to divulge some of our dough crafting insights with you. Our precise recipe will stay a cherished secret, yet these guidelines will aid you in producing a pizzeria-level pizza base in the comfort of your kitchen.
Choosing the Right Flour
Superior pizza bases begin with superior-grade flour. 00 flour, an ultra-fine Italian flour known for its moderate protein level (approximately 12%), is our top choice, ensuring a delicate yet substantial texture. If 00 flour proves elusive, a decent second option is bread flour, although it will slightly alter the dough’s composition.
Optimal Water Temperature for Hydration
Water's warmth plays a pivotal role in the dough's fermentation pace and development. Cold water, about 45°F (7°C), is perfect for a slow fermentation that enhances taste, whereas lukewarm water, close to 85°F (29°C), speeds up the process. A hydration level from 60 to 70 percent is recommended for standard home ovens.
Yeast Quantities for an Extended Fermentation
To achieve a tasteful dough, minimize yeast use and maximize fermentation duration. We opt for a scant 0.2% of fresh yeast by flour weight, permitting the dough to ferment over 24-48 hours. This gradual approach allows the flavors to mature and results in a more digestible dough.
Role of Salt in Dough
Salt isn't just for taste—it fortifies the gluten network and modulates fermentation. Use 2.5-3% of your flour weight in fine sea salt. Introduce it once the flour and water begin to amalgamate, avoiding direct contact with the yeast.
The Fermentation Craft
Post-mixing, allow the dough to ferment in bulk at room temperature for a couple of hours, then shape into balls. Store these in covered containers and chill for 24-72 hours. This period of cold fermentation acts almost alchemically, as enzymes convert starches to sugars, which not only flavors the dough but also contributes to the crust's golden hue upon baking.
Handling the Dough
Prior to pizza preparation, let the dough temper for an hour or two post-refrigeration. When handling the dough, maintain a delicate touch to keep the air bubbles intact. Form the dough by pressing and stretching with fingertips rather than rolling it flat.
Heat: The Finishing Stroke
Our wood-fired ovens may reach upwards of 850°F (454°C), yet typical home ovens usually only achieve around 550°F (288°C). To bridge this gap, use a preheated pizza stone or steel for at least an hour, emulating the intense undersurface heat required for a crispy crust and a light interior.
Mastering the art of pizza dough is a journey filled with learning. Each batch is a lesson in the craft. It’s encouraged to keep a record, tweak variables, and find out what works best within the confines of your home kitchen.
For an in-person experience with our dough crafting, to join Chef Julien for one of the monthly pizza-making workshops, detailing these methods thoroughly. Refer to our events schedule for the forthcoming sessions!