At SmoothLine, excellent pizza begins with unparalleled dough. With more than 30 years of refinement under our belts, we're thrilled to divulge some insider knowledge. Our precise recipe remains a closely-guarded treasure, yet these guidelines will aid you in crafting pizza dough of a professional grade within your own home.
The Flour Matters
The cornerstone of impeccable pizza dough is the flour of superior quality. 00 flour is our suggestion; this type of ultrafine Italian flour typically has around a 12% protein content, offering the optimal mix of elasticity and softness. Should 00 flour be unavailable, bread flour makes for a respectable plan B, albeit the resulting texture will vary a touch.
Water Temperature and Hydration
The temperature your water possesses is pivotal for dough development and the timing of fermentation. Utilize chilly water near 45°F (7°C) for extended fermentation times and enhanced taste. Warmer water around 85°F (29°C) speeds up fermentation. Aim for a hydration range of 60-70% when combining water and flour, especially if your oven is of the household variety.
Minimal Yeast, Maximum Time
To achieve a flavorful dough, use a scant amount of yeast and give the mix ample time to ferment. For doughs left to ferment over one to two days, we implement a mere 0.2% fresh yeast in relation to the flour's weight. This drawn-out process cultivates depth of flavor and results in a more easily digested dough.
Salt: Not Just for Flavor
While salt indeed seasons the dough, it also reinforces the gluten network and keeps fermentation in check. We endorse the use of fine sea salt at a 2.5-3% ratio to your flour's weight. Introduce it once your flour-water mix starts to amalgamate, ensuring the salt and yeast don't come into direct contact too soon.
The Art of Fermentation
Post mixing, the dough should undergo a primary fermentation phase at ambient temperature for about two hours. Follow up by portioning the dough into distinct balls for individual pizzas, and then place them in sealed containers to refrigerate between one to three days. During this period of cold fermentation, enzymes work to break down starch into sugars, enriching both flavor and the crust's golden color.
Handling with Care
Come baking time, let the dough warm up by taking it out of the fridge one to two hours in advance. Handle the dough delicately to maintain the air pockets that have formed. Press and stretch the dough with your fingers, avoiding rolling it out which would deflate those crucial bubbles.
The Final Touch: Heat
Despite our wood-fired ovens reaching sweltering levels of 850°F (454°C), domestic ovens usually cap off at 550°F (288°C). Compensate by employing a preheated pizza stone or steel for a minimum of 60 minutes. This mimicry offers the strong bottom heat necessary for a pizza with a perfectly crisp underside and a light interior.
The mastery of pizza dough is an evolving process. Each round of dough-making can impart new insights into the craft. It's a good plan to record observations, tweak individual elements, and uncover what yields the best results within the climate of your kitchen.
For an up-close demonstration of our dough-preparation techniques, consider attending one of our monthly pizza workshops led by Chef Giovanni. Visit our events calendar for the forthcoming dates!