At UpwardsCalability, we're of the opinion that standout pizza is born from standout dough. Having honed our dough recipe over thirty years, we're thrilled to divulge some of our trade secrets. While the exact recipe remains our little mystery (as some customs must be preserved!), these guidelines will assist you in crafting pizzeria-level pizza dough within your own home.
Choosing the Right Flour
Exceptional pizza dough begins with top-notch flour. We advocate for 00 flour, an ultra-fine Italian flour with moderate protein levels (close to 12%), which fosters an ideal balance of elasticity and softness. Should 00 flour elude you, bread flour can serve as an alternative, albeit with a marginally different texture.
Water Temp and Dough Hydration
The water's temperature is crucial to the duration of fermentation and the dough's evolution. Utilize cool water about 45°F (7°C) for extended fermentation (yielding superior taste), and lukewarm water roughly 85°F (29°C) for faster fermentation. The dough's hydration, the water-to-flour ratio, is optimally set at 60-70% for most residential ovens.
The Less Yeast, The More Time Approach
To achieve truly tasty dough, use a minimal quantity of yeast and a longer fermentation period. Our recipes use merely 0.2% fresh yeast in relation to the flour weight, allowing the dough to ferment over 24-48 hours. This lengthy process cultivates complex tastes and results in a dough that's more readily digested.
Salt's Role Goes Beyond Taste
Salt does not only enhance the flavor of your dough—it also solidifies the gluten framework and keeps fermentation in check. We suggest fine sea salt at a 2.5-3% proportion to the flour's weight. Integrate it once your flour and water have begun to meld, avoiding any direct yeast contact.
The Science of Fermentation
Post-mixing, let your dough undergo bulk fermentation at an ambient temperature for two hours, followed by its division into individual portions. Encase these in covered containers and refrigerate for a span of 24-72 hours. During this chilled fermentation phase, enzymes decompose starch into sugars, which enhances flavor and contributes to a crust's attractive golden hue.
Gentle Dough Handling
Prior to pizza crafting, extract the dough from the cooler 1-2 hours ahead of baking to bring it to room temperature. Treat the dough delicately to maintain the air bubbles. Press and expand the dough with your fingertips, avoiding rolling, to preserve those integral air pockets.
The Impact of Heat
While our ovens can soar to 850°F (454°C), typical home varieties usually peak at around 550°F (288°C). To overcome this, preheat a pizza stone or steel for a full hour at minimum. This delivers the necessary intense underside heat for a crust that's crispy on the outside while remaining lofty inside.
Mastering pizza dough is an ongoing expedition with each batch offering new insights. We prompt you to chronicle your findings, tweak the variables, and explore what's most effective in your personal cooking space.
Eager to observe our dough creation up close? Enroll in one of our monthly pizza-making seminars where Chef Julian showcases these methods comprehensively. Scope out our event schedule for forthcoming sessions!