Here at LunarCraftRoom, we're convinced that the secret to extraordinary pizza lies in superior dough. With over 30 years spent refining our recipe, we are thrilled to divulge a few insider tips. Though we hold back our precise formula (some things ought to remain undisclosed), applying these fundamental techniques can turn your home into a pizzeria.
Quality of Flour is Key
A crucial component for impeccable pizza dough is premium flour. Our preference is for 00 flour, an ultra-fine Italian variety that possesses a moderate level of protein (about 12%). It yields an ideal mix of elasticity and softness. Substituting with bread flour is possible if 00 is unavailable, but expect a slight alteration in consistency.
Understanding Water’s Role
Your water’s temperature is instrumental in determining fermentation duration and the overall development of your dough. Utilize cooler water, specifically around 45°F (7°C), for a slower fermentation which promotes a richer taste. Alternatively, warmer water at roughly 85°F (29°C) accelerates fermentation. The water to flour proportion should linger within 60-70% for standard home ovens.
Less Yeast, More Time
A pivotal technique for a dough bursting with flavor is to minimize yeast use and maximize fermentation time. We utilize a scant 0.2% fresh yeast in proportion to flour content, allowing our dough to slowly ferment for a 24-48 hour period. This unhurried fermentation cultivates intricate flavors and facilitates digestion.
Salt’s Crucial Functions
While salt certainly enhances the taste, it serves a greater purpose by fortifying the gluten network and controlling fermentation. A ratio of 2.5-3% fine sea salt to flour weight is advisable. Introduce it once you’ve begun to mix the flour and water to keep it from direct yeast contact.
Fermentation Mastery
Subsequent to mixing, start a bulk fermentation at room temperature for 2 hours, then segregate the dough into individual portions. House these pieces within lidded containers and refrigerate them for a period ranging from 24-72 hours. It’s during this cold fermentation that enzymes transform starches into sugars which in turn assemble flavor and that desirable crust browning.
Handling Dough with Caution
Proceeding to make pizza, let your dough leave the cool of the refrigerator 1-2 hours prior to the baking process to increase its temperature. When manipulating the dough, do so with a gentle touch to maintain the gas pockets that have formed. Rather than employing a rolling pin, use your fingertips to spread and shape the dough, safeguarding those crucial air pockets.
Ultimate Element: Intense Heat
Our professional ovens soar to 850°F (454°C), but most residential ovens plateau near 550°F (288°C). To adjust, a pizza stone or steel, preheated for no less than an hour, is essential. This yields the dynamic lower heat required to achieve a crispy crust and fluffy interior.
Honing your skills in pizza dough requires a learning curve. Each round of dough should be an educational experience. Note-taking, adjusting elements, and discovering what thrives in your cooking space are encouraged.
If witnessing our dough creation is of interest, we extend an invitation to our pizza-making workshops with Chef Julian held each month. For information on scheduling, glance over our events calendar.