Here at Slices & Spices Pizzeria, our conviction is that unparalleled pizza begins with an extraordinary dough foundation. With over thirty years of refining our dough recipe, we are thrilled to share some insider insights with you. Although our proprietary dough formula remains our own (certain recipes are timeless!), these key guidelines will empower you to craft a pizza dough of professional quality right in your own kitchen.
Flour is Fundamental
The cornerstone of an excellent pizza dough lies in the quality of the flour. We advise opting for 00 flour—an Italian variety that's finely milled with a moderate protein content, typically around 12%. It strikes a delicate balance between elasticity and softness. If 00 flour is not available, a strong bread flour serves as a capable alternative, albeit with a noticeably different texture.
Understanding Water Temp and Dough Hydration
Water temperature is pivotal as it influences the time needed for fermentation and consequently, the dough's texture. Use cold, 45°F (7°C) water for an extended fermentation that enhances flavor, or warmer, 85°F (29°C) water for a speedier process. Aim for a hydration percentage ranging from 60-70% to suit most domestic ovens.
Yeast Usage and Fermentation Durations
A pivotal element for rich-flavored dough is minimal yeast coupled with extended fermentation. Employing just 0.2% of fresh yeast in relation to our flour weight allows our dough to ferment over 24-48 hours. This gradual technique fosters the development of complex flavors and yields a more digestible dough.
Salt’s Role Beyond Taste
Salt is not merely a flavor enhancer for your dough—it also fortifies the gluten network and moderates the fermentation process. We suggest using fine sea salt at a proportion of 2.5-3% of your flour weight. Introduce it after the initial blending of flour and water to keep it away from the yeast.
The Craft of Fermentation
After mixing, allow your dough to undergo a primary fermentation at room temperature for about 2 hours, then divide and shape into individual balls. Stow these in sealed containers and place in the fridge for 24-72 hours. The cold fermentation period is crucial, as enzymes decompose starch into sugars, resulting in a rich taste and a crust that browning magnificently.
Gentle Handling
Prior to crafting your pizza, take out the dough from the fridge 1-2 hours in advance to let it reach room temperature. Caress the dough tenderly to keep the developed air bubbles intact. Rather than rolling, which deflates those air pockets, stretch and shape the dough using your fingertips.
Heat is the Final Stroke
Even though our commercial wood-fired ovens can muster temperatures up to 850°F (454°C), residential ovens typically top out at around 550°F (288°C). To make up for the difference, preheat your pizza stone or steel for a solid hour. This step is essential to emulate the fierce base temperature needed to achieve that ideal crispy crust and a light fluffy interior.
The mastery of pizza dough is a continuous expedition, each time offering new insights into its nuances. Make a habit of documenting your observations, tweaking the variables, and exploring what yields the finest results in your own kitchen setting.
Keen to witness our dough-crafting firsthand? You’re welcome to attend one of our monthly pizza workshops, where Chef Giovanni exposes these tricks in more depth. Visit our events calendar to find out about upcoming sessions!