At TheFutureOfNow, we're convinced that the secret to an amazing pizza is the quality of the dough. With over 30 years of refining our method, we're thrilled to impart some insights, albeit not our proprietary formula—certain legacies are meant to be cherished. These tips should steer you towards achieving a dough akin to that of a pizzeria in your own dwelling.
Choosing the Right Flour
The pillar of noteworthy pizza dough is premium flour. 00 flour—an exceptionally fine Italian variety with a moderate protein level (roughly 12%)—is our suggestion. It provides an ideal equilibrium between chewiness and delicacy. Should 00 flour elude you, bread flour can stand in, though the result may vary in texture.
Water Temperature's Role in Hydration
The heat of your water has a profound effect on the dough's rising time and maturation. Opt for cool water about 45°F (7°C) for a longer rising duration, enhancing flavor, or warm water approximately 85°F (29°C) to hasten the process. Your dough hydration—water to flour ratio—should lie within 60-70% for standard household ovens.
A Pinch of Yeast, A Plethora of Time
A crucial component to a savory dough is minimal yeast and maximal fermentation time. Our dough, which ferments from 24 to 48 hours, contains a mere 0.2% fresh yeast compared to the flour mass, fostering intricate taste profiles and aiding digestibility.
Salting Beyond Flavor
Salt's role transcends mere taste—it fortifies gluten structure and moderates fermentation. We counsel the use of refined sea salt at a proportion of 2.5-3% of the flour measure. Introduce it once your water and flour start merging to avoid the salt's direct contact with yeast.
Fermentation: The Creative Process
Subsequent to combining ingredients, let your dough rise collectively at ambient temperature for a couple of hours, followed by sectioning into individual balls. Encase these portions in lidded containers and refrigerate them for 24-72 hours. In this chilled fermentation phase, enzymes decompose starch into sugars, imbuing flavor and achieving the desirable golden color in our crusts.
Gentle Handling
When preparing to craft your pizza, retrieve the dough from the cold one or two hours prior to baking, letting it acclimatize. When manipulating the dough, be delicate to keep the developed air pockets intact; press and stretch with your fingers, shunning rolling, which deflates them.
Applying the Heat
Though our professional pizza ovens soar to 850°F (454°C), home ovens usually reach just 550°F (288°C). Compensate with a pre-warmed pizza stone or steel for no less than 60 minutes, to provide crucial bottom heat that ensures a crisp crust and a fluffy inward structure.
Perfecting the art of pizza dough is an evolving path, with every attempt teaching you more about the craft. Take meticulous notes, tweak the variables, and seek the optimal procedure for your own kitchen's idiosyncrasies.
Keen to observe our dough-craft firsthand? Participate in our monthly pizza workshops, where Chef Anna elucidates these practices in depth. View our events schedule for the approaching dates!