Here at NewExploration, we're firm believers that the secret to outstanding pizza lies in the dough's excellence. With over 30 years of recipe refinement under our belt, we're thrilled to disclose key insights for you. While our proprietary recipe remains a closely guarded secret, these fundamental guidelines will steer you toward producing pizzeria-caliber pizza dough in your own home.
The Importance of Flour
Superior pizza dough begins with premium flour. Our preference is for 00 flour, an ultra-fine Italian variety with a moderate protein level (typically about 12%), ensuring a dough that's both robust and tender. If 00 flour proves elusive, bread flour suffices as an alternative, though this may slightly alter the dough's final texture.
Hydration and Water Temperature
Your water's temperature is crucial for dough maturation and fermentation speed. Opt for cold water at approximately 45°F (7°C) for a prolonged fermentation that enhances taste or warm water nearing 85°F (29°C) for a speedier fermentation. For most domestic ovens, maintaining hydration levels between 60-70% is advised.
Yeast Usage and Fermentation Timing
A key to a more flavorful dough is to use a minimal amount of yeast and allocate ample time for fermentation. We employ just 0.2% fresh yeast in comparison to flour amount, permitting a 24-48 hours fermentation period. This extended duration lets flavors deepen and results in a dough that's more digestible.
Salt's Role Beyond Taste
Salt isn't merely a flavor enhancer—it also fortifies the gluten network and modulates fermentation. A fine sea salt at 2.5-3% of the flour weight is our recommendation. Introduce it once your flour-water mixture begins to blend, avoiding direct yeast contact.
The Science of Fermentation
After your dough is mixed, let it undergo bulk fermentation at a standard room temperature for 2 hours, followed by division into individual balls. Store these in lidded containers inside a refrigerator from 24-72 hours. The cold fermentation stage is transformative, converting starches into sugars and infusing your crusts with flavor and a luscious brown hue.
Gentle Dough Handling
Prior to baking your pizza, take the dough out of refrigeration 1-2 hours ahead to warm it up. Treating the dough softly maintains the integrity of air bubbles. Instead of rolling, press and stretch the dough with your fingertips to preserve these air inclusions.
The Ultimate Touch: Oven Heat
While our specialized ovens can heat up to 850°F (454°C), household ovens generally peak at around 550°F (288°C). To mimic our results, make use of a preheated pizza stone or steel for no less than one hour, providing the intense bottom heat needed for a crisp underside and a fluffy interior.
Honing your pizza dough craft is a continuous process. Every batch is an opportunity to learn. We advocate for meticulous note-taking, tweaking various elements, and discovering the optimal approach for your individual kitchen space.
To witness our dough preparation firsthand, come to our regular pizza-making classes where Chef Julian imparts his expertise. Look out for the next dates on our event schedule!