At FutureHorizons, we're convinced that extraordinary pizza begins with exceptional dough. With over three decades of honing our craft, we're thrilled to share insights into our dough mastery. While our exact recipe is a closely-held treasure, we can arm you with fundamental guidelines to replicate a pizzeria-style pizza dough in your kitchen.
Quality Flour – The Key Ingredient
The cornerstone of superb pizza dough lies in the use of premium flour. 00 flour, known for its ultra-fine grind and ideal protein content, typically around 12%, is our flour of choice to achieve dough that is both strong and supple. Should 00 flour be beyond reach, bread flour is an excellent plan B, albeit with a minor textural variation.
Optimal Water Temperature for Dough Hydration
Water’s temperature is pivotal in regulating fermentation time and the evolution of your dough. Cold water at approximately 45°F (7°C) will slow down fermentation, enhancing the flavor, whereas warmer water around 85°F (29°C) will speed things up. Adjusting hydration, the water-to-flour ratio, within 60-70% is optimal for most residential ovens.
Limited Yeast for Prolonged Fermentation
A critical trick to a rich-tasting dough is minimizing yeast use and extending fermentation duration. Our formula uses a mere 0.2% fresh yeast by flour weight, allowing the dough to ferment anywhere from 24 to 48 hours. This unhurried approach helps unfold a complex flavor profile and results in a dough that's easier on the stomach.
Salt's Role – Beyond Taste
Salt's function transcends flavoring; it reinforces the dough's gluten matrix and steadies fermentation. We use delicate sea salt at a proportion of 2.5-3% of the flour's weight, incorporating it once the flour and water begin to amalgamate, preventing direct contact with the yeast.
The Craft of Fermentation
Post-mixing, let your dough undergo an initial fermentation at ambient temperature for around two hours, then divide into individual portions and refrigerate, covered, for 24-72 hours. It's this refrigeration step that truly elevates the dough, as enzymes methodically break down carbs into sugars, imparting exceptional flavor and crust coloration.
Handling the Dough with Finesse
When it's finally time to bake, taking the dough out of refrigeration 1-2 hours in advance allows it to reach room temperature. Handle the dough with a gentle touch to maintain developed gas bubbles. Rather than rolling, press and stretch the dough with fingertips to keep the air pockets intact.
Culmination with Intense Heat
Although our commercial ovens reach scorching levels of 850°F (454°C), typical home baking appliances top out at about 550°F (288°C). Compensate by preheating a pizza stone or steel for a solid hour to simulate the robust underside heating required for a crunchy exterior and fluffy interior.
The mastery of pizza dough is a learning curve with each batch serving as a lesson. Experiment by tweaking various elements and keep a record to find the sweet spot that suits your home kitchen the best.
For an interactive learning experience, attend one of our monthly pizza dough workshops hosted by Chef Anna, where these methods are demonstrated meticulously. Visit our events section for upcoming schedules!