Here at QuietField, we’re convinced that outstanding pizza is built on top-notch dough. After refining our recipe for over thirty years, we're thrilled to unveil some of our closely guarded insights. While we keep our precise blend a secret (protecting cherished traditions!), we offer you these guidelines to create top-tier pizza dough right in your own kitchen.
Choosing the Right Flour
Exceptional pizza dough begins with premium flour. Our top choice is 00 flour, which is an ultra-fine Italian flour with a moderate protein content of about 12%, giving you the ideal mix of elasticity and softness. If 00 flour isn’t available, bread flour can serve as an alternative, albeit with a distinct texture.
Optimal Water Temperature and Dough Hydration
Your water’s temperature is critical for controlling fermentation time and enhancing dough development. Utilize cold water at around 45°F (7°C) for a prolonged fermentation that boosts taste, or warm water at approximately 85°F (29°C) for a faster rise. Ideally, the water-to-flour hydration ratio should span from 60-70% for conventional home ovens.
Small Amounts of Yeast and Patience
A key to delectable dough lies in using minimal yeast and embracing a more extended fermentation period. For a dough that ferments between 24-48 hours, we use a mere 0.2% of fresh yeast relative to the flour's weight. This extensive duration enables the development of intricate flavors and results in a digestion-friendly dough.
Salt’s Dual Role
Salt in your dough doesn’t just add taste—it reinforces the gluten matrix and modulates yeast activity. We suggest a fine sea salt ratio between 2.5-3% of your flour weight, integrating it once the flour and water start to amalgamate so that it does not immediately come into contact with the yeast.
Mastering Fermentation
Post-mixing, let your dough rise collectively at room temperature for a couple of hours before portioning it into separate dough balls. Encase these in containers with lids and chill them for a period ranging from 24 to 72 hours. It's during this cold fermentation that the dough transforms, as enzymes decompose starches and turn them into sugars, granting that distinctive flavor and golden-brown hue to our crusts.
Delicate Dough Handling
When you're ready to bake, take the dough out of the fridge approximately 1-2 hours beforehand to reach room temperature. Handle the dough cautiously to maintain the developed gas pockets. Rather than rolling, utilize your fingertips to press and spread the dough, thus conserving those important air cavities.
The Culminating Step: Heat
While our professional ovens soar to 850°F (454°C), typical home ovens usually only go up to about 550°F (288°C). To mimic these conditions, use a preheated pizza stone or steel for at least an hour, affording the intense bottom heat necessary for a crisp crust and spongy middle.
Honing your pizza dough-making skills is an ongoing endeavor. Each preparation is a learning opportunity concerning the process. Jot down notes, tweak different factors, and figure out what yields the best outcome for your individual kitchen setting.
For an up-close look at how we craft our dough, consider participating in our monthly pizza-making classes led by Chef Leonardo himself. For dates and times, be sure to check out our events schedule!