At UrbanHaven, we're under the impression that extraordinary pizza is built on extraordinary dough. Through over thirty years of refining our method, we're thrilled to divulge a few of our dough secrets to you. While the precise mix is a closely held secret, adhering to these fundamental guidelines will enable you to produce pizza dough of a professional standard right in your own kitchen.
Importance of Using Quality Flour
The key to divine pizza dough lies in the quality of the flour. Opt for 00 flour, an ultrafine Italian variety with middling protein levels (about 12%) to attain the ideal compromise of dough strength and suppleness. Should 00 flour be unavailable, use bread flour as an alternative; however, expect a subtle variance in the end product's texture.
Optimal Water Temperature and Dough Hydration
Your water's temperature plays a crucial role in the length of the fermentation period and the development of the dough. Opt for chilled water at approximately 45°F (7°C) for an extended fermentation process that enhances flavor. Conversely, lukewarm water around 85°F (29°C) will expedite fermentation. To suit the capabilities of most domestic ovens, maintain a hydration level (the proportion of water to flour) within 60-70%.
A Light Touch of Yeast, A Generous Span of Time
A pivotal secret to a rich-tasting dough is modest yeast use combined with a generous fermentation period. By using a mere 0.2% fresh yeast compared to the flour weight, we allow our dough to slowly ferment from 24 to 48 hours, fostering intricate flavor development and yielding dough that's more digestible.
Role of Salt Beyond Taste
Far from just imparting flavor, salt fortifies the gluten network and regulates yeast activity. Use finely ground sea salt at a 2.5-3% proportion relative to the flour weight. Introduce it after amalgamating the flour and water, thus keeping it from directly interacting with the yeast.
Fermentation: A Delicate Process
Post-mixing, permit your dough a bulk fermentation stage at ambient temperature for two hours, after which divide it into singular portions. Encase these in airtight containers and refrigerate for 24-72 hours. This period of cold fermentation is when dough alchemy occurs — enzymes convert starches into sugars, yielding a delightful taste and the crust's signature golden hue.
Dough Handling Techniques
Prior to pizza preparation, remove the dough from the cooling confines of a refrigerator 1-2 hours beforehand to allow temperature normalization. To preserve developed gas bubbles, handle the dough with tenderness. Employ your fingertips for pressing and expanding the dough, as opposed to using a rolling pin, which deflates the essential air pockets.
Heating: The Finishing Stroke
Although our wood-fueled ovens can attain a searing 850°F (454°C), typical home ovens have a maximum threshold of about 550°F (288°C). To mimic these intense conditions, preheat a pizza stone or steel for at least an hour, ensuring the underside of your pizza crisps up effectively while the interior remains light and airy.
Acquiring proficiency in pizza dough is an ongoing quest. Each iteration of dough provides new insight into the craft. We encourage documenting your experiences, tweaking variables, and figuring out the methods that resonate with your specific culinary setting.
For an up-close view of our dough preparation process, attend one of our monthly pizza workshops where Chef Luca carries out these technques in-depth. Visit our events schedule to find upcoming workshop dates!