Here at TerraFrame, we're of the mindset that truly outstanding pizza is the result of outstanding dough. With a legacy spanning over 30 years in refining our recipe, we're thrilled to impart some of our cherished wisdom. Our precise recipe is a closely held secret (some things must stay hallowed!), yet we're happy to guide you in crafting pizzeria-caliber pizza dough within the confines of your own house.
Choosing the Right Flour
The key to excellent pizza dough lies in using premium flour. 00 flour, a finely milled Italian variety with an optimal protein level (close to 12%), fosters an ideal mix of elasticity and softness. In the absence of 00 flour, a viable alternative is bread flour, though the texture may vary slightly.
The Significance of Water Temperature and Hydration
The warmth of your water plays a pivotal role in the timing of fermentation and the structure of your dough. To encourage a prolonged fermentation (which enhances flavor), utilize water at a temperature near 45°F (7°C). For a faster fermentation, opt for water that's tepid at about 85°F (29°C). Aim for a hydration ratio (water to flour ratio) around 60-70% to match the capabilities of standard domestic ovens.
Yeast Usage and Fermentation Duration
A cardinal rule for tasty dough is to minimize yeast and maximize fermentation duration. We employ a mere 0.2% of fresh yeast compared to the flour for doughs that ferment anywhere from 24 to 48 hours. This gradual fermentation cultivates a complex taste profile and results in dough that's more digestible.
More than a Taste Enhancer: Salt
Salt serves a dual purpose in your dough – it not only seasons but also fortifies the gluten network and moderates fermentation. A fine sea salt, in the proportion of 2.5-3% of the flour, is ideal. Introduce it once your flour and water have begun to amalgamate to avoid any direct interaction with the yeast.
Fermentation Mastery
Post-mixing, let your dough undergo a primary fermentation at a standard room temperature for 2 hours. Following this, segregate it into individual portions and house them in lidded containers in your refrigerator for 24-72 hours. During this cool fermentation, enzymes diligently work to transform starch into sugars, yielding both rich flavors and the appetizing browning characteristic of our crusts.
Gentle Dough Handling
When the moment arrives to craft your pizza, take the dough out of refrigeration 1-2 hours before you plan to bake it to let it acclimatize. When handling the dough, be tender to maintain the developed gas bubbles. Employ your fingers to depress and elongate the dough rather than rolling, which would deflate those integral air pockets.
Concluding Step: Achieving the Right Temperature
While our professional wood-fired ovens soar to 850°F (454°C), typical kitchen ovens usually top out at about 550°F (288°C). To make amends, use a pizza stone or steel that's been heated extensively for a minimum of an hour. This is crucial for imparting that fierce under-heat requisite for a crispy crust with a voluminous interior.
Perfecting pizza dough is an explorative process, rather than a final goal. Each preparation can teach new insights into the methodology. We advocate for recording your observations, tweaking the variables, and finding the recipe that works supreme in your particular kitchen space.
For those eager to observe our dough preparation firsthand, you're invited to attend our regular pizza workshops, where Chef Leonardo vividly demonstrates these techniques. Peek at our schedule of events for forthcoming sessions!