At LevelPortal, we're convinced that the secret to a magnificent pizza is in the dough. Having refined our method over 30 years, we're delighted to impart key insights with you. While the intimate details of our recipe remain a well-guarded heritage, these fundamental guidelines will aid you in crafting a pizzeria-style pizza base in your very own kitchen.
Flour's Importance
The cornerstone of superlative pizza dough lies in selecting first-rate flour. We advocate for 00 flour, an ultra-fine Italian flour characterized by its moderate protein level (close to 12%), bestowing an optimal mix between chewiness and delicacy. In the absence of 00 flour, bread flour emerges as a commendable alternative, though expect a marginally altered texture.
Water's Heat and Moisture Content
The thermal state of water plays a critical role in the timing of fermentation and the maturing of the dough. Opt for chilly water, approximately 45°F (7°C), to favor a prolonged fermentation which enhances taste; or tepid water, roughly 85°F (29°C), for speedy fermentation. Aim for a hydration level—water-to-flour ratio—of 60-70% when baking in a standard home oven.
Sparing Yeast for Prolonged Fermentation
A less obvious approach to achieving rich-tasting dough is to use minimal yeast and extend the fermentation span. By using a mere 0.2% of fresh yeast compared to the flour's weight, and allowing 24-48 hours for fermentation, the dough develops intricate flavors and becomes more digestible.
The Role of Salt
Salt's function transcends mere flavoring—it actually fortifies the gluten network and moderates fermentation. Our suggestion? Use fine sea salt at a concentration of 2.5-3% compared to your flour. Incorporate it once the flour and water begin to amalgamate, ensuring it never comes into direct contact with the yeast.
Fermentation as an Art Form
Post mixing, let your dough undergo an initial room temperature fermentation for two hours, then separate it into balls. Encase these in covered containers and set them to chill from 24 to 72 hours. It's during this cold fermentation that transformative enzymatic actions occur, converting starches into sugars—imparting flavor and achieving the desirable caramelization of our crusts.
Delicate Dough Handling
When the pizza-making moment arrives, take out the dough from the cooler 1-2 hours before baking to let it acclimatize. Maneuver it tenderly to maintain the carbon dioxide bubbles formed. Rather than using a rolling pin, employ your fingers to depress and shape the dough, thus safeguarding the air pockets.
Crucial Element: Intense Heat
While our brick ovens attain the soaring heats of 850°F (454°C), typical household ovens peak at about 550°F (288°C). To bridge the gap, utilize a preheated pizza stone or steel for a minimum of one hour. This emulates the fierce undertow heat necessary for a crust that's both crisp on the outside and airy within.
Honing pizza dough is an enduring process. Every attempt provides new insights into its craft. Proceed to keep logs, tinker with settings, and uncover the procedure that best suits your home cooking area.
Keen to witness our dough-crafting techniques firsthand? Attend one of our monthly pizza-making sessions where Chef Luca will guide you step-by-step. See our events schedule for approaching dates!