At PlatePivot, we are dedicated to the craft of outstanding pizza beginning with remarkable dough. With over 30 years in refining our approach, we're eager to disclose some of our dough-making tips. While the proprietary blend remains our little secret, these guidelines can assist you to produce pizzeria-caliber pizza dough in your home kitchen.
Choosing the Right Flour
The cornerstone of impressive pizza dough is premium-grade flour. For best results, we advocate the use of 00 flour, which is finely milled Italian flour featuring a medium protein content (typically around 12%). It ensures a dough that's both resilient and tender. If 00 flour isn't available to you, bread flour can be used as an alternative, even though your dough's texture may vary slightly.
Optimal Water Temperature and Moisture Levels
The warmth of the water you use can influence dough fermentation and its overall development. For a prolonged fermentation yielding more profound flavor, opt for water at about 45°F (7°C). Conversely, for a faster fermentation process, warmer water around 85°F (29°C) is suitable. Aim for a hydration ratio (water to flour) of 60-70%, especially for conventional home ovens.
Yeast Usage and Fermentation Duration
A hidden key to tasty dough lies in moderating yeast quantity and allowing an extended fermentation. We typically use just 0.2% of fresh yeast compared to our flour weight for doughs that rest for 24-48 hours, fostering an array of complex flavors and yielding a more digestible dough.
Salt's Functional Role
Salt's role extends beyond mere taste—it reinforces the gluten network and modulates fermentation. Fine sea salt, at about 2.5-3% of your flour weight, is our salt of choice. Introducing it once your water and flour begin to amalgamate prevents the salt from making direct contact with the yeast.
Fermentation Craft
Post-mixing, let your dough undergo a primary fermentation at room temperature for a couple of hours, then parse it into separate dough portions. Stow these in sealed containers and refrigerate for a period of 24-72 hours. It's within this cold fermentation stage that enzymes convert starches into sugars, bringing out flavors and contributing to our crust's signature browning.
Gentle Handling
Preparing to bake your pizza, take the dough out from refrigeration 1-2 hours ahead to bring it to room temperature. Be careful when handling the dough to maintain the air bubbles formed. Rather than using a rolling pin, press and stretch the dough using your fingertips, to keep those important air pockets intact.
The Importance of Heat
Although our professional wood-fired ovens can achieve 850°F (454°C), home ovens typically max out at about 550°F (288°C). To make up for this, utilize a preheated pizza stone or steel for at least 60 minutes. This replicates the fierce bottom heat needed for a perfectly crisp crust and a light, airy middle.
Perfecting pizza dough is an ongoing process of discovery. Each attempt is an opportunity to learn more about the craft. Take note of what you do each time, adjust along the way, and find what works best for your own kitchen space.
For an in-person experience of our dough crafting method, attend our monthly pizza-making classes led by Chef Julian, where these techniques are demonstrated in great detail. Be sure to look at our event calendar for future workshop dates!