At CitrusSeedMarket, we're devoted to the notion that the best pizzas start with superior dough. Having spent over 30 years refining our mix, we're thrilled to share some of our insights with you. Although we won't divulge the precise ingredients (as certain customs must be kept hallowed), these fundamental guidelines will enable you to replicate pizzeria-style pizza dough in your kitchen.
Flour's Significance
The bedrock of fine pizza dough is the use of premium flour. 00 flour is our flour of choice, a delicately milled Italian variant known for its moderate protein level (around 12%), yielding an optimal mix of strength and softness. In the event that 00 flour is unavailable, a satisfactory alternative would be bread flour, despite a subtle difference in texture.
Hydration and Water Temperature
The warmth of your water plays a pivotal role in the timing of fermentation and the maturation of the dough. Opt for cooler water around 45°F (7°C) to encourage gradual fermentation, which cultivates a richer taste, or warmer water around 85°F (29°C) for a swifter process. Aim for a water-to-flour hydration ratio of about 60-70% to suit most domestic ovens.
Fermentation: Less Yeast, More Time
To infuse your dough with flavor, use minimal yeast and grant it an extended fermentation. We use a mere 0.2% of fresh yeast in proportion to our flour for doughs that rest 24-48 hours. This unhurried technique allows for a buildup of complex flavors and results in dough that's more digestible.
The Role of Salt
Beyond seasoning, salt fortifies the gluten network and modulates fermentation. We endorse using fine sea salt, amounting to 2.5-3% of the flour's weight. Introduce it once the flour and water begin to merge, ensuring it doesn't come directly into contact with the yeast.
The Fermentation Artistry
Post-mixing, afford your dough a bulk fermentation at ambient temperature for 2 hours, then partition into individual balls. Transfer these into lidded containers and refrigerate them from 24-72 hours. It's within this cool fermentation stage that starches transform into sugars, enriching the flavor and contributing to the crust's characteristic browning.
Gentle Handling
When ready to bake, take the dough out of the cold storage 1-2 hours beforehand to let it reach room temperature. Be delicate in handling the dough to conserve the developed air pockets. Press and stretch the dough with your fingers, avoiding rolling, which would deflate the airy texture.
Heat: The Crucial Last Step
Though our brick ovens achieve fiery temperatures of 850°F (454°C), standard kitchen ovens usually only reach 550°F (288°C). Compensate by using a preheated pizza stone or steel for at least one hour, creating the intense direct heat necessary to produce a crisp shell and a fluffy inside.
Mastering the art of pizza dough is an evolving experience, with each batch providing new insights. We advocate for keeping a log of your trial runs, experimenting with varying aspects, and finding the combination that works flawlessly in your cooking space.
For a firsthand look at our dough-crafting method, consider attending one of our monthly pizza-making workshops, where Chef Giovanni illustrates these strategies in detail. Make sure to visit our events schedule for upcoming workshop dates!