Here at PinecreekWay Pizzeria, we're convinced that outstanding pizza begins with outstanding dough. With more than thirty years dedicated to refining our technique, we're thrilled to offer a glimpse into our expertise. Although we cannot divulge our full recipe (as some mysteries are meant to be preserved!), these tips will aid you in crafting top-notch pizza dough in your own kitchen.
Choosing the Right Flour
The key to excellent pizza dough lies in selecting the finest flour. We suggest opting for 00 flour, an ultra-fine Italian variety with moderate protein levels (about 12%), for an ideal mix of elasticity and softness. In the absence of 00 flour, bread flour makes a decent alternative, but expect a slightly altered texture.
Understanding Water Temperature and Moisture Content
The warmth of the water you use can significantly affect the dough's fermentation timeline and structure. Opt for cold water at 45°F (7°C) to promote slow, flavor-enhancing fermentation, or warmer water at 85°F (29°C) for a speedier rise. Aim for a hydration proportion of 60-70% in relation to the flour for optimal results in standard home ovens.
Yeast and Time: Less is More
For a more tasteful dough, a small amount of yeast and extended fermentation are key. Our formula includes barely 0.2% fresh yeast by weight of flour, letting the dough ferment for 24 to 48 hours. This gradual process nurtures the development of deep flavors and yields dough that's more digestible.
The Role of Salt Beyond Taste
Salt is vital not only for flavoring but also for fortifying the gluten network and regulating fermentation. We suggest mixing fine sea salt at a rate of 2.5-3% to the flour's weight. It should be included after the flour and water are partially mixed to prevent direct contact with the yeast.
The Craft of Fermentation
Post-mixing, allow the dough to undergo bulk fermentation at room temperature for a couple of hours before dividing it into separate portions. Encase these portions in covered containers and place them in the fridge for a span of 24-72 hours. This period of cold fermentation is critical, as enzymes break down carbohydrates into sugars, enriching the flavor and contributing to the signature golden crust of our pizzas.
Gentle Handling
When it's time to bake, take the dough out of the refrigerator one to two hours prior to allow it to reach room temperature. Handle it with care to maintain the developed air bubbles. Shape the dough by gently pressing and stretching with your fingertips, rather than rolling, to keep those air pockets intact.
The Essential Element of Heat
Our ovens may reach 850°F (454°C), but home ovens usually max out at about 550°F (288°C). Counter this by using a thoroughly preheated pizza stone or steel for at least an hour to achieve the necessary intense underside heat for a perfectly crispy crust with a light interior.
Perfecting pizza dough is an evolving practice, with every batch offering new insights. Keep track of your process, fine-tune the components, and find what produces the best results in your kitchen.
For an in-person look at our dough-making approach, consider signing up for our monthly pizza workshops where Chef Alessandro demonstrates these techniques comprehensively. Visit our events schedule for forthcoming sessions!