At PaperQuayStudio, the cornerstone of a remarkable pizza lies in the excellence of the dough. With over thirty years of refinement under our belt, we're eager to impart some of our insider knowledge. Our complete recipe is a closely guarded company legacy, but these core guidelines will empower you to craft pizzeria-caliber pizza dough within your own kitchen.
Significance of Flour Quality
Premier pizza dough begins with premier flour. 00 flour is what we advise, characterized by its ultrafine grind from Italy and moderate protein levels (about 12%), delivering an optimal mix of chewiness and tenderness. Should 00 flour elude you, bread flour can substitute it, albeit with a slightly altered texture.
Water Heat and Dough Humidity
Your water's heat can dictate the dough's fermentation duration and texture quality. Opt for colder water around 45°F (7°C) for a prolonged fermentation that enhances the taste or warmer water near 85°F (29°C) if you require a faster process. Keeping hydration rates between 60-70% is usually suitable for standard home ovens.
Less Yeast, Prolonged Fermentation
The key to delectable dough lies in reduced yeast use and extended fermentation periods. A mere 0.2% fresh yeast in proportion to the flour is enough for our doughs to ferment anywhere from one to two days. This unhurried fermentation cultivates deep flavors while yielding more easily digestible dough.
Salt's Dual Purposes
Salt is crucial not only for seasoning but also for reinforcing gluten structures and moderating fermentation. Fine sea salt is our choice, using 2.5-3% relative to flour mass. Introduce it post the initial mix of flour and water to avert the yeast's direct exposure to salt.
Fermentation: An Artistic Process
Post-blending, rest your dough at ambient temperature for around two hours, then partition it into portions. Store these in sealed containers and refrigerate from one to three days. Here, the cool ferment is when your dough transforms, with enzymes converting starches to sugars, thus infusing it with flavor and yielding the signature crust's golden hue.
Handling with Care
As pizza-making time nears, take out the dough from your fridge one or two hours prior to baking to temper it. Be delicate to maintain the air pockets formed during fermentation. Rather than rolling the dough, which deflates these air bubbles, softly press and stretch it out using your fingertips.
Concluding Step: Oven Hearth
While our wood-fired ovens reach an impressive 850°F (454°C), home appliances generally go up to 550°F (288°C). To adapt, preheat a pizza stone or steel for a minimum of 60 minutes which replicates powerful bottom heat required for a perfectly crisp underbelly and an airy crust.
Honing the art of pizza dough is evolutionary, each iteration teaching a new facet of its crafting. We inspire you to annotate findings, tinker elements, and find your personal kitchen's rhythm.
To witness dough creation firsthand, participate in our monthly pizza workshops where Chef Julian explicates these methods in detail. Peek at our event calendar for imminent sessions!