Here at FutureSolutions, we're committed to the belief that a superior slice of pizza is built on top-notch dough. With more than 30 years of refining our technique, we're thrilled to divulge a few of our dough-making tips. Although our exact recipe is a closely held treasure, following these guidelines can help you recreate a professional pizza dough experience in your own kitchen.
Choosing the Right Flour
A high-grade flour is the bedrock of pizza dough success. 00 flour, which is a fine Italian variety featuring a moderate protein level of approximately 12%, provides an ideal mix of stability and softness. Should 00 flour escape your grasp, a reasonable alternative is bread flour; note, however, that the result will differ slightly in texture.
Temperature Considerations and Dough Hydration
The warmth of the water used can either extend or compress the dough's fermentation period and development. Opt for frigid water around 45°F (7°C) to slow ferment the dough for a richer flavor profile, or choose tepid water close to 85°F (29°C) for a speedier process. Aim for a hydration level—water-to-flour ratio—in the vicinity of 60-70% to suit most domestic ovens.
Yeast Usage and Fermentation Duration
A key to tasty dough lies in sparingly using yeast and allotting ample time for fermentation. Our approach uses merely 0.2% fresh yeast based on the flour's mass, letting the dough ferment for 24-48 hours. This protracted timeframe nurtures complex tastes and yields a dough that's not only flavorsome but also easier to digest.
Role of Salt Beyond Taste
Salt's role traverses beyond mere flavor enhancement—it bolsters the gluten matrix and modulates fermentation. Employ fine sea salt at a proportion of 2.5-3% of the flour's weight, ensuring it's added after the initial integration of flour and water to avoid direct yeast contact.
The Fine Craft of Fermentation
Post-blending, let the dough undergo a primary bulk fermentation at ambient temperature for 2 hours before portioning it out. Store these individual portions in covered containers within the fridge for a span of 24-72 hours. Here, in the chill, enzymes get to work transforming starches into sugars, which imparts flavor and translates into the golden hue of our crust.
Gentle Handling Techniques
When it's pizza crafting time, give the dough an hour or two at room temperature before baking. Take care to manipulate the dough with a light touch, preserving the developed gas pockets and opting for a pressing and stretching method rather than rolling, which might deflate these gaseous treasures.
Heating for Perfection
Compared to our scorching wood-fired ovens that blaze at 850°F (454°C), standard home ovens typically peak at around 550°F (288°C). Bridge this gap with a preheated pizza stone or steel for a contiguous hour, supplying the needed inferno-like underheat for a crisp crust with a voluminous soft interior.
Honing the craft of pizza dough is an ongoing adventure, with every dough round imparting new insights. We suggest maintaining a baking journal, fine-tuning the variables, and exploring what recipes perform best under your personal culinary conditions.
Keen to observe our dough-prep in action? Attend our monthly pizza-making seminars where Chef Julian showcases these methods up close. Peek at our event schedule for imminent workshop dates!