Here at EveryoneDatacenter, our philosophy is that an outstanding pizza is a result of an outstanding base. With over thirty years dedicated to refining our dough, we are thrilled to divulge some key insights. While our exact recipe is a closely held treasure, these guidelines will empower you to replicate a pizzeria-level dough within your kitchen.
Flour Quality is Essential
A premium pizza dough begins with premium flour. Our suggestion is to opt for 00 flour, an ultra-fine Italian variant with a protein level typically around 12%, which guaranties a dough with the right mix of robustness and delicacy. Absent 00 flour, a decent alternative is high-gluten bread flour, although you may notice a difference in consistency.
Water Temperature and Dough Hydration
Fermentation speed and dough evolution are influenced by the temperature of your water. Opt for chilled water at about 45°F (7°C) to foster a slow fermentation and enhance taste, or warm water near 85°F (29°C) for a faster rise. The optimal water-to-flour ratio, or hydration, should lie within 60-70% for doughs baked in common household ovens.
Use Yeast Sparingly for Extended Fermentation
To achieve dough with depth in flavor, a key tip is to use a minimal amount of yeast and let the fermentation occur over an extended period. For our doughs, which ferment between 24 to 48 hours, we use just 0.2% of fresh yeast in proportion to the flour. This gradual fermentation allows for nuanced tastes to form, meanwhile creating a dough that is gentler on the stomach.
Salt: The Structural and Flavor Enhancer
Salt does dual duty; it not only seasons your dough, but also fortifies the gluten network and modulates yeast activity. We advocate for a fine sea salt at a ratio of 2.5-3% of the flour’s weight. Include it once the flour and water have begun to integrate so the yeast doesn’t make direct contact with the salt.
Fermentation: A Crucial Step
Post-mixing, let your dough experience a primary fermentation at room temperature for a couple of hours, proceed to divide it into portions for individual pizzas. Tuck these rounds in sealed containers and refrigerate them for a duration of 24-72 hours. It is during this cold fermentation that enzymatic actions convert starches to sugars, enriching taste and contributing to the crust’s appetizing browning.
Gentle Handling is Key
When prepping to bake your pizza, give the dough an hour or two to reach room temperature. Remember to handle it carefully, maintaining the air pockets. Instead of rolling, which can deflate your dough, lightly press and stretch it with your fingertips.
High Heat is the Finishing Touch
Our professional ovens achieve the extreme heat of 850°F (454°C), beyond the reach of residential ovens which usually peak at 550°F (288°C). To get around this, employ a pizza stone or steel, preheat for at least an hour to ensure your base cooks quickly and achieves that desirable crisp crust with a lofty interior.
Perfecting pizza dough is an ongoing voyage with each batch offering new lessons. We encourage you to document your attempts, tweak the process, and find what works perfectly in your cooking space.
For an up-close look at how we craft our dough, consider attending one of our pizza-making classes held each month where Chef Julian will guide you through these techniques step-by-step. Be sure to view our events calendar for the next available session!