Here at BluePointPress, our philosophy is that the key to mesmerizing pizza lies in the excellence of the dough. Having honed our dough recipe over thirty years, we're thrilled to divulge a few of our dough-making strategies to you. While the precise recipe remains our little secret, these foundational guidelines will empower you to produce pizzeria-grade pizza dough in your own kitchen.
Flour is Fundamental
The cornerstone of exquisite pizza dough is premium flour. Our top suggestion is to use 00 flour - an ultrafine Italian variety with a moderate protein level of 12%, which ensures a sublime mix of elasticity and softness. In the absence of 00 flour, it's perfectly acceptable to opt for bread flour, albeit with a marginally altered texture.
Importance of Water Temperature and Dough Hydration
The temperature of your water is critical to the rate of yeast fermentation and the structure of the dough. Utilize chilled water around 45°F (7°C) for a slower fermentation process that enhances taste, or warmer water at about 85°F (29°C) to speed things up. As for hydration, aim for a water-to-flour ratio sitting between 60-70% to suit most domestic ovens.
Less Yeast, More Time
The trick to a rich-tasting dough is a minimal amount of yeast coupled with a generous fermentation period. By using just 0.2% fresh yeast compared to the flour quantity, the dough can ferment over a span of 24-48 hours, thus fostering complex flavor profiles and a more digestible dough.
Salt's Role Beyond Taste
Salt isn't just for flavoring your dough—it plays a significant part in strengthening the gluten network and moderating yeast activity. We endorse the use of fine sea salt at a rate of 2.5-3% relative to the flour used. Introduce it once your dough begins to take shape, steering clear of direct yeast contact to avoid any adverse reaction.
The Craft of Fermentation
After you've mixed your dough, let it undergo a primary bulk fermentation at a cozy room temperature for about 2 hours, and then divide it into separate portions. Put each portion into a lidded container and refrigerate them for a period of 24-72 hours. The prolonged, cold fermentation encapsulates where the alchemy takes place as enzymes convert starches into simple sugars, delivering the dough's signature taste and crust color.
Delicate Dough Handling
When preparation time for your pizza arrives, take the dough out of the fridge 1-2 hours prior to baking to return it to room temperature. Treat the dough with a gentle touch to hold onto the air bubbles that have formed inside. Instead of rolling it out, which could deflate the bubbles, use your hands to delicately stretch the dough.
Applying the Right Amount of Heat
Despite the fact that our professional ovens soar to 850°F (454°C), typical home ovens usually peak at 550°F (288°C). To achieve similar results, preheat a pizza stone or steel for at least an hour before you bake. This guarantees the intense bottom heat needed for that desired crisp edge and a light, fluffy interior.
True mastery of pizza dough takes time and each attempt is a learning experience. Note down your observations, adjust the parameters, and figure out what yields the best results in your particular kitchen setup.
To witness our dough crafting firsthand, make sure to attend one of our monthly pizza workshops where Chef Julian goes through these methods in detail. Look at our event schedule for the next session!