Here at TheThoughtfulHub, we're passionate about creating unparalleled pizza beginning with top-notch dough. With over 30 years dedicated to refining our technique, we're thrilled to divulge a few of our dough-making insights. While the exact recipe remains our unique legacy, these fundamental tips will empower you to craft pizzeria-caliber pizza dough in your very own kitchen.
The Importance of Flour Quality
Exceptional pizza dough starts with exceptional flour. Our recommendation is 00 flour, an ultra-fine Italian variety with moderate protein levels—approximately 12%—for an ideal mix of elasticity and softness. If 00 flour isn't available, opt for bread flour, noting that the final texture might differ marginally.
Optimal Water Temperature for Hydration
The heat of the water you use is crucial for dough rise and development. Opt for colder water at about 45°F (7°C) to foster slow fermentation and richer taste. For faster fermentation, choose water that's lukewarm, at roughly 85°F (29°C). The water-to-flour ratio, or hydration, ought to be from 60-70% for a standard home oven.
Less Yeast, Extended Fermentation
To achieve dough full of flavor, it's essential to use minimal yeast and longer fermentation times. Our secret is a mere 0.2% fresh yeast in relation to flour for doughs that leisurely ferment across 24-48 hours. This gradual fermentation cultivates intricate flavors and results in a dough that's more easily digested.
Salt's Functional Role
Salt doesn't just add seasoning; it fortifies gluten formation and modulates yeast activity. Fine sea salt at a proportion of 2.5-3% of your flour weight does the trick. Introduce salt once the flour and water begin to integrate so it doesn't directly interfere with the yeast.
Fermentation: The Craft
Post-mixing, let your dough go through a bulk fermentation at ambient temperature for about 2 hours, then divide it for individual portions. Store these in sealed containers in the refrigerator between 24-72 hours. In this cold fermentation period, starches convert to sugars, enriching the taste and contributing to the crust's perfect browning.
Handling Dough with Finesse
Prior to pizza creation, let your dough acclimate at room temperature for 1-2 hours. When handling the dough, be gentle to maintain the air bubbles. Rather than rolling, use your fingertips to prod and spread out the dough, conserving the air-filled structure.
The Heat Element
Our traditional wood-fired ovens can hit the highs of 850°F (454°C), but a standard kitchen oven usually peaks at around 550°F (288°C). To make up for it, bake on a preheated pizza stone or steel that you've warmed up for a minimum of one hour. This will deliver the fierce bottom heat necessary to get that crunchy crust and fluffy inside.
Honing your pizza dough technique is an ongoing process. Each dough preparation teaches you more about the subtleties involved. We suggest you track your results, fine-tune the process and find what produces the best outcome for your particular kitchen space.
See our dough-crafting in action by joining us at a monthly pizza workshop, where Chef Luca will walk you through these methods step by step. Have a look at our events schedule for upcoming sessions!