At TidePlateau, our philosophy is that extraordinary pizza begins with outstanding dough. Through more than thirty years of refinement, we're thrilled to unveil certain aspects of our technique. Although we hold back on sharing our complete formula (some secrets are kept for tradition’s sake!), the following tips will assist you in achieving professional-level pizza dough in your own home.
Significance of Flour Quality
The cornerstone of superior pizza dough is premium flour. 00 flour is our top choice, an ultra-fine Italian variety with a moderate protein percentage (close to 12%), offering the ideal blend of dough elasticity and texture. In the absence of 00 flour, opt for bread flour, keeping in mind that the final texture will alter somewhat.
The Influence of Water Temperature and Dough Moisture
Your water's temperature plays a crucial role in adjusting the fermentation duration and dough development. Utilize chilly water at about 45°F (7°C) for a prolonged fermentation yielding richer flavors. For a speedier fermentation, select water that's lukewarm, approximately 85°F (29°C). Aim for a water-to-flour ratio within the 60-70% range suitable for standard domestic ovens.
Restrained Use of Yeast for Extended Fermentation
Key to savory dough is the minimal use of yeast coupled with a lengthy fermentation phase. By using just 0.2% fresh yeast compared to the flour’s weight and allowing a 24-48 hour fermentation process, our dough gains a complex taste profile and becomes more digestible.
Salt – Beyond Mere Taste
Salt's purpose extends beyond merely flavoring your dough; it fortifies the gluten network and modulates fermentation. Employ fine sea salt at a ratio of 2.5-3% to your flour's weight. Ensure to add it once your flour and water have begun integrating to keep it from directly interacting with the yeast.
Fermentation Artistry
Post-mixing, give your dough a 2-hour bulk fermentation at ambient temperature, then segment it into separate dough pieces. Store these in lidded containers and refrigerate for a period stretching from 24 to 72 hours. During this cold fermentation stage, enzymes convert starch into sugars, enriching flavor and achieving the appealing browning seen in our pizza crusts.
Delicate Handling
When preparing to bake, let your dough acclimate for an hour or two outside the refrigerator beforehand. Maintain the developed air bubbles by treating the dough with care; softly press and extend the dough using your fingers, steering clear of rolling out the dough which would deflate the essential air pockets.
The Culmination: Thermal Input
Although our wood-burning ovens reach a towering 850°F (454°C), a typical home oven tends to peak at around 550°F (288°C). To adjust, proficiently use a pizza stone or steel, heated for no less than one hour, granting the powerful base heat necessary to produce a dough that's crisp on the outside and pillowy on the inside.
The mastery of pizza dough represents a continual learning experience. Each attempt can enlighten you about the nuances of the process. We encourage you to document your trials, tweak the variables, and find what aligns perfectly with the conditions of your kitchen.
For those eager to witness our dough-crafting practice firsthand, sign up for our monthly pizza seminars where Chef Luisa demonstrates these methods in greater detail. Explore our schedule of events to find the next available session!