Here at EveryNourish, our philosophy is that unparalleled pizza begins with outstanding dough. With over 30 years in the process of refining our approach, we’re thrilled to divulge some of our dough-making tips with our followers. Although our precise recipe is a closely held tradition, these fundamental insights will guide you in producing pizzeria-caliber pizza dough in your own kitchen.
The Significance of Flour
Superior pizza dough is built upon top-tier flour. 00 flour, known for its fine mill and medium protein content, typically around 12%, is our go-to option for achieving an ideal combination of elasticity and softness in the dough. In the event that 00 flour is unavailable to you, a viable second choice would be bread flour, which will create a dough with a marginally altered texture.
Water Temperature and Dough Hydration
The fermentation time and dough’s consistency are greatly influenced by the temperature of the water used. Opt for frigid water close to 45°F (7°C) for a prolonged fermentation that enhances the taste, or use tepid water approximately 85°F (29°C) to speed up the process. Aim for a hydration percentage of water to flour between 60-70% when preparing dough in conventional home ovens.
Reduced Yeast for Extended Fermentation
A key to a richly flavored dough is to use a small amount of yeast and afford it ample time to ferment. By using just 0.2% fresh yeast in relation to the flour weight and allowing the dough to rise for 24-48 hours, we instigate the development of deep flavors and a more digestible dough.
Salt’s Role Beyond Taste
Salt is essential not just for flavoring the dough but also for fortifying the gluten matrix and regulating fermentation. It is advised to use fine sea salt at a rate of 2.5-3% of the flour's weight. Introduce the salt into the mix once the flour and water begin to integrate, ensuring that the salt doesn’t come into direct contact with the yeast.
The Craft of Fermentation
Post-mixing, leave your dough to undertake a primary fermentation at room temperature for a couple of hours, then separate and form it into individual balls. Place these dough portions in sealed containers and chill for a period spanning 24-72 hours. It's during this cool fermentation phase that the transformative process occurs, converting starches into sugars and thus generating a great taste and the appealing caramelization displayed on our crusts.
Gentle Dough Manipulation
When it's time to bake the pizza, take out the dough from the cold storage around an hour or two prior to baking so it can reach room temperature. Handle it with care to maintain the developed air bubbles. Instead of rolling it out, use your fingers to stretch the dough, which helps preserve those important pockets of air.
Furnace Heat: The Finishing Act
Our traditional wood-fired ovens achieve scorching temperatures of 850°F (454°C), but typical household ovens usually max out near 550°F (288°C). To mimic these high temperatures, preheat a pizza stone or baking steel for a minimum of one full hour to ensure your pizza's bottom becomes suitably crispy while retaining a fluffy core.
The mastery of pizza dough represents a continuous voyage of discovery. Each preparation session offers new insights. Record your findings, tweak the elements, and find out what yields the best results in your personal cooking space.
Curious to observe our dough-crafting routine? Sign up for one of our monthly pizza seminars where Chef Alessandro demonstrates these methods in greater detail. For future dates, make sure to consult our event schedule!