Here at TheFutureIsOpen, we're convinced that extraordinary pizza begins with extraordinary dough. Having honed our formula for over thirty years, we're thrilled to divulge certain key tips. Though our precise recipe remains our little secret, the following fundamentals will assist you in crafting pizza dough of professional quality in your own kitchen.
Choosing the Right Flour
The cornerstone of any noteworthy pizza dough is premium flour. Our preference leans towards 00 flour, an ultrafine Italian variety, packing roughly 12% protein. It strikes an impeccable mix of elasticity and softness. If 00 flour eludes you, bread flour serves as an apt alternative, albeit with a marginally altered texture.
Water's Temperature and Dough Hydration
The temperature of the water plays a pivotal role in the fermentation duration and dough maturity. If you're aiming for a slower fermentation yielding richer flavors, opt for water at 45°F (7°C). For hastening the process, warmer water around 85°F (29°C) is advisable. Maintain a hydration level—water to flour ratio—of 60-70% to suit the majority of domestic ovens.
Yeast in Moderation, Time in Abundance
A vital component to delectable dough is minimal yeast usage coupled with ample fermentation time. We employ a mere 0.2% fresh yeast compared to the flour's mass, allowing the dough to ferment between 24-48 hours. Such extended duration cultivates nuanced flavors and results in a dough that's more digestible.
Salt: A Dual-Purpose Ingredient
Salt transcends mere flavoring; it fortifies the gluten matrix and modulates fermentation. We advocate the use of refined sea salt, constituting 2.5-3% of your flour's mass. Introduce it once your flour and water begin to merge, which prevents any direct interaction with the yeast.
The Fermentation Craft
Post-mixing, giver your dough a communal fermentation at room temp for approx. 2 hours, then apportion it into individual orbs. Seal these in lidded vessels and cool for 24-72 hours. It's during this refrigerated fermentation that the alchemical transformation unfolds, with enzymes converting starches to sugars, yielding flavors and the coveted caramelization of our crusts.
Delicate Dough Handling
At baking's brink, take your dough out one to two hours prior to give it time to reach a tepid state. Maintaining the developed air pockets is critical, so handle the dough with a light touch, employing your fingertips to gently stretch it rather than flattening it with a roller.
The Culminating Element: Scorching Heat
Although our brick ovens can soar to 850°F (454°C), typical home ovens usually top off near 550°F (288°C). Balance this by heating a pizza stone or steel well in advance; an hour minimum. This emulates the formidable bottom heat essential for a crust that's both crisp and billowy.
The mastery of pizza dough is an ongoing odyssey. Every batch is an avenue for learning more about the craft. Keep track of your experimentation, tweak as necessary, and determine what yields the best outcome for your unique culinary space.
For an in-person demonstration of our dough crafting, consider attending our pizza workshops held bi-monthly where Chef Anthony imparts his dough expertise. For upcoming sessions, be sure to browse our event itinerary!