At SunlitMossBridge, we're of the belief that to achieve unparalleled pizza, one must begin with top-notch dough. In our pursuit over thirty years to refine our preparation, we're thrilled to divulge some of our coveted techniques. Our precise recipe remains a cherished secret, yet these foundational principles will set you on the path to making pizzeria-worthy pizza dough within your home.
It’s All About the Flour
The primary ingredient for exceptional pizza dough is premium flour. 00 flour is what we suggest, known for its fine grind and moderate protein content at about 12%, leading to an ideal blend of strength and softness. Should 00 flour be out of reach, a viable alternative would be bread flour, which does alter the texture to a degree.
Optimal Water Temperature and Dough Moisture
Your water's temperature plays a role in the time it takes for your dough to ferment and mature. For a prolonged fermentation, which enhances flavor, aim for cold water at roughly 45°F (7°C). If quicker fermentation suits your schedule, then lukewarm water at about 85°F (29°C) is your goal. Aim for a hydration ratio of 60-70% for compatibility with most residential ovens.
Yeast in Moderation for Extended Fermentation
To imbue the dough with character, it's best to employ a minimal amount of yeast and allow for an extended fermentation period. We utilize a mere 0.2% of fresh yeast in proportion to our flour for a fermentation process that spans 24 to 48 hours, fostering a rich flavor profile and aiding digestion.
More Than Just Flavor: Salt’s Functional Role
Salt is not merely a flavor enhancing agent for your dough—it's also integral in bolstering the gluten network and moderating fermentation. We call for fine sea salt at a concentration of 2.5-3% relative to the flour. Introduce salt as your water and flour begin to merge, averting any direct yeast contact.
Fermentation: A Chef’s Craft
Post-mixing, let your dough undergo a bulk fermentation at ambient temperature for a couple of hours, then apportion it into individual balls. Encase them in lidded containers and refrigerate for a span of 24-72 hours. Within the confines of a cool environment, enzymatic action converts starches to sugars, enriching flavor and aiding in the golden hue of our crusts.
Gentle Dough Manipulation
Preparing to make pizza, retrieve your dough from the refrigerator 1-2 hours before baking, allowing it to reach an ambient temperature. Be gentle as you handle the dough, maintaining the built-up gas bubbles. Rather than rolling, which can collapse these bubbles, gently press and stretch the dough using finger tips.
Heat’s Vital Contribution
While our professional ovens can achieve 850°F (454°C), home ovens typically max out at around 550°F (288°C). Compensate with a pizza stone or steel, preheated for an extensive time, to replicate the high-intensity bottom heat necessary for a crispy exterior and fluffy core.
Honing the craft of pizza dough is an evolving process, with each attempt offering new insights. We encourage documentation, tweaking of factors, and exploration to find the ideal practice for your kitchen's conditions.
For a firsthand experience of our dough-crafting process, we welcome you to attend one of our pizza workshops held monthly, where Chef Anna will exhibit these skills in detail. View the events calendar for forthcoming opportunities!