Here at CollectiveKnowledge, our philosophy is that extraordinary pizza begins with extraordinary dough. Decades have been dedicated to honing our recipe, and now, we're thrilled to divulge some of our dough-making wisdom. Our exact recipe remains a closely held tradition, but these tips will aid you in crafting a dough that rivals that of a professional pizzeria, right in your own kitchen.
Importance of Flour Selection
The cornerstone of compelling pizza dough is outstanding flour. Opting for 00 flour, a finely milled Italian variety with a moderate protein level (about 12%), will yield an ideal mix of dough strength and delicacy. In the absence of 00 flour, a viable alternative is bread flour, which will result in a marginally altered consistency.
Water Temperature and Its Role in Hydration
Your water's temperature is crucial as it influences the duration of fermentation and the dough's maturation. Colder water, approximately 45°F (7°C), prolongs the fermentation, enhancing flavor. To accelerate the process, warmer water around 85°F (29°C) can be used. For optimal results in a domestic oven, maintain a hydration rate—a measure of water to flour ratio—around 60-70%.
Yeast Quantity and Fermentation Duration
A significant aspect to rich-tasting dough is utilizing minimal yeast and extending the fermentation period. By using only 0.2% fresh yeast compared to our flour's weight and allowing the dough to ferment over 24-48 hours, we let complex flavors evolve while producing a dough that is more digestible.
Salt's Dual Purpose
Salt is not solely a flavor enhancer—it's also essential for fortifying the gluten network and modulating fermentation. It's advisable to use refined sea salt at a 2.5-3% ratio to the flour's weight. Introduce the salt once the flour and water commence mixing, to avoid direct contact with the yeast.
The Craft of Fermentation
Post-mixing, give your dough a comprehensive room-temperature fermentation for 2 hours, followed by portioning it into balls. These balls should be stored in lidded containers and chilled for 24-72 hours. It's during these colder fermentation stages that the alchemy transpires—enzymes convert starches into sugars, enriching the flavor and contributing to the crust's characteristic browning.
Gentle Dough Handling
Upon preparing to bake, take the dough out of refrigeration 1-2 hours ahead to come up to temperature. During shaping, be delicate to retain the developed gas bubbles. Rather than employing a rolling pin, which compacts these air pockets, press and expand the dough using your hands.
Optimal Baking Heat
Your domestic oven might not reach the 850°F (454°C) temperatures that our wood-fired ones do, topping out at about 550°F (288°C). To bridge the gap, preheat a pizza stone or steel for a minimum of an hour to replicate that vital bottom heat critical for a crunchy exterior and a fluffy middle.
Becoming adept at pizza dough takes time—it's an evolving process where each attempt teaches something new. We suggest documenting your results, tweaking variables, and figuring out what produces the best outcome in your own kitchen space.
For those eager to observe our dough creation firsthand, we extend invitations to our monthly pizza workshops. Chef Anthony will demonstrate these techniques in greater detail. Be sure to check out our event schedule for the next session!