Here at UrbanFeast, we are of the firm conviction that extraordinary pizza is built on the foundation of extraordinary dough. With over thirty years dedicated to refining our dough recipe, we are eager to divulge a few of our closely-held tips. While we hold our specific recipe close to our chests (certain customs are meant to be cherished), these guiding principles will aid you in crafting top-tier pizza dough right in your own kitchen.
Flour Is Key
The cornerstone of superior pizza dough lies in the use of premium flour. Our choice is the ultra-fine 00 flour, an Italian variety with a moderate protein level of approximately 12%, which achieves an ideal mix of elasticity and softness. Should 00 flour be unavailable, a commendable alternative is bread flour, although the resultant texture won't be quite the same.
Water's Heat and Dough's Moisture
The warmth of the water is critical as it determines the pace of fermentation and the maturation of the dough. Opt for cooler water, about 45°F (7°C), to foster a slow fermentation that enriches the dough's taste, and warmer water, approximate 85°F (29°C), for a speedier process. The ratio of water to flour, known as hydration level, should linger between 60-70% for optimal results in conventional home ovens.
Yeast in Moderation, Time in Abundance
A pivotal secret to achieving delectable dough is the sparing use of yeast coupled with ample fermentation time. Our method utilizes a mere 0.2% of fresh yeast relative to the quantity of flour for doughs that undergo fermentation for 24 to 48 hours. Such an elongated time frame allows for the full development of intricate flavors and a perpetration of a dough that’s more easily digested.
Salt's Purpose Beyond Flavoring
More than just enhancing the taste, salt plays an integral role in fortifying the gluten network and keeping fermentation in check. We advise sprinkling fine sea salt equating to 2.5-3% of your flour weight. Introduce it once your flour and water begin to amalgamate, avoiding any direct contact with the yeast.
Fermenting with Finesse
Upon combining the ingredients, let the dough undergo its initial, or bulk, fermentation at ambient temperature for about 2 hours, followed by division into individual portions. Encase these in lidded vessels and refrigerate for 24 to 72 hours. It's during this chilly fermentation period that real transformation takes place; enzymes are at work converting starches into sugars, imparting the dough with rich flavors and contributing to the crust's appealing caramelization.
Handling with Tenderness
When the time comes to bake, take the dough out of the fridge one to two hours in advance to allow it to reach room temperature. Handle it with a gentle touch to maintain the air bubbles that have formed. Preferably employ your fingertips to depress and stretch out the dough, steering clear of rolling pins, which would deflate those valuable pockets of air.
The Ultimate Element: Fervent Heat
Our wood-powered ovens soar to 850°F (454°C), a benchmark home ovens seldom reach, typically capping at about 550°F (288°C). To emulate this effect, invest in a preheated pizza stone or steel, warmed for no less than sixty minutes, providing the fiery undercurrent needed to produce that distinctively crisp crust and voluminous interior that pizza aficionados treasure.
The craft of perfecting pizza dough is an ongoing process; each attempt is a lesson in the science and art of dough-making. We inspire you to keep a log, adjust as needed, and explore what yields the best outcomes within the confines of your personal kitchen space.
Should you wish to witness the dough crafting process firsthand, partake in one of our monthly pizza-making courses conducted by Chef Leonardo, who will show these practices in great detail. Refer to our events schedule for the forthcoming sessions!