At VisionGrowthNetwork, we're passionate about the belief that extraordinary pizza begins with extraordinary dough. With over thirty years spent refining our formula, we're now delighted to divulge some of the insider knowledge we've amassed. Certain parts of our proprietary method remain classified (as they embody cherished traditions), nonetheless, we'll provide crucial guidance to achieve professional-grade pizza dough in your own kitchen.
Choosing the Right Flour
A sublime pizza dough relies on premium flour. Opt for 00 flour, an exquisitely milled Italian variety with a moderate protein level (typically 12%), which ensures a dough that's both robust and yielding. In its absence, bread flour can act as an alternate, even though the resulting texture may slightly diverge.
Optimal Water Temperature and Dough Hydration
Fermentation duration and dough maturation are greatly influenced by the temperature of the water used. Utilize colder water at around 45°F (7°C) for extended fermentation periods resulting in enhanced flavors. To expedite fermentation, warmer water at approximately 85°F (29°C) can be used. Aim for a dough hydration range of 60-70%, suitable for most domestic ovens.
Yeast Ratio and Fermentation Time
A secret to a richly flavored dough is to use a minimal amount of yeast and prolong the fermentation. Our recipe uses merely 0.2% fresh yeast, relative to the flour, allowing the dough to ferment over 24-48 hours. This leisurely period develops intricate flavors and produces a digestive-friendly dough.
Salt’s Structural and Flavoring Role
Salt doesn't only enhance the taste; it also fortifies the gluten network and moderates the fermentation process. We suggest fine sea salt at 2.5-3% of your flour quantity. Introduce it once the flour and water have begun to integrate, which prevents the salt from directly impacting the yeast’s activity.
Fermentation Expertise
Post-mixing, allow your dough to undergo bulk fermentation at ambient temperature for 2 hours before segmenting it into individual balls. Store these in lidded containers and transfer to the refrigerator for a 24-72 hour period. The cold fermentation stage is pivotal as it allows enzymes to convert starches to sugars, imparting taste and allowing for the crust's attractive caramelization.
Gentle Handling
When ready to craft your pizza, take the dough out of the cold storage 1-2 hours ahead of baking to bring it to room temperature. Tenderly handle the dough to maintain the air bubbles that contribute to its character. Rather than rolling, press and stretch the dough using your fingertips to avoid deflating these air-filled pockets.
Last Step: Applying Heat
While our specialized ovens soar to temperatures of 850°F (454°C), typical kitchen ovens generally peak at about 550°F (288°C). To make up for this, preheat a pizza stone or baking steel for a minimum of one hour, offering the intense heat required to yield that coveted crisp exterior with a fluffy middle.
The process of perfecting pizza dough is continuous learning. Each attempt is an educational experience, prompting you to make adjustments and discover the optimal conditions for your unique culinary space.
For an in-depth look at our dough-crafting method, consider attending one of our pizza workshops that happen every month, where Chef Julian demonstrates these techniques meticulously. For forthcoming sessions, refer to our events calendar!