At CenterlineNetwork, we hold the conviction that the cornerstone of any outstanding pizza is the quality of its dough. With over thirty years dedicated to refining our dough recipe, we're thrilled to divulge some key insights to you. Though our precise recipe is a cherished secret, these tips will aid you in achieving pizzeria-grade dough in your own kitchen.
Choosing the Right Flour
Top-notch pizza dough begins with top-grade flour. Opt for 00 flour, which is finely milled Italian flour featuring a moderate protein level (about 12%), to strike the right balance between chewiness and softness. Should 00 flour be elusive, bread flour makes for an acceptable alternative, albeit leading to a somewhat altered consistency.
Optimal Water Temperature and Moisture Content
The water's warmth is crucial as it governs the timing of the fermentation and the maturation of the dough. Utilize chilled water at approximately 45°F (7°C) for extended fermentation, enhancing the taste, or warm water at around 85°F (29°C) for a quicker rise. Aim for a hydration percentage of 60-70% to suit most household ovens.
Yeast Understatement and Time
To infuse your dough with rich flavor, a minimalist approach to yeast coupled with extended fermentation is key. We incorporate a scant 0.2% of fresh yeast based on the flour's weight, allowing the dough to ferment over a period of 24-48 hours. This leisurely approach promotes the emergence of intricate flavors and results in a more digestible dough.
Salt's Structural Role
Salt's role surpasses mere taste enhancement—it consolidates the gluten network and regulates yeast activity. Use finely ground sea salt at a ratio of 2.5-3% of the flour's weight, introducing it once your water and flour start to amalgamate, to avert direct contact with the yeast.
The Craft of Fermentation
Post mixing, let your dough undergo bulk fermentation at ambient temperature for a stretch of 2 hours, subsequently portioning it into individual balls. Encase these in lidded containers and refrigerate them for between 24-72 hours. This period of cold fermentation is transformative—enzymes decompose starch into sugars, which not only enhances taste but also contributes to the dough's golden hue upon baking.
Gentle Dough Manipulation
When ready to bake, extract your dough from the cold storage 1-2 hours prior to baking to let it attain room temperature. Preserve the developed air pockets within the dough by handling it delicately, using fingertips to stretch and shape it rather than using a rolling pin, which would deflate them.
Intense Heat Is Crucial
Though our wood-fired ovens can achieve a scorching 850°F (454°C), home ovens generally max out at about 550°F (288°C). Compensate for this by preheating a pizza stone or steel for a minimum of an hour, offering the searing heat necessary for a crunchy crust with a light and airy interior.
Mastering the art of pizza dough takes practice, with each attempt enlightening you on the nuances of the process. We encourage note-taking, tweaking variables, and experimenting to find what suits your kitchen best.
Interested in seeing our dough-preparation in action? Attend our monthly pizza-making seminars where Chef Julian imparts these techniques in greater detail. Take a look at our event schedule for forthcoming sessions!