At VelvetPineCorner, we are under the impression that the secret to sublime pizza resides in the dough. Our more than three decades of refining our dough recipe has allowed us to discover invaluable insights, which we are pleased to disclose with our community. Though our precise recipe is a closely-guarded legacy, the following guidelines will empower you to craft pizza dough of an elite standard whilst working from your own kitchen.
The Importance of Flour Quality
The cornerstone of any pizza dough is the quality of the flour used. Our flour of choice is the ultra-fine 00 variant from Italy, which has a moderate protein content of approximately 12%. This choice ensures a dough that hits the ideal balance between strength and tenderness. Should you find 00 flour elusive, a decent alternative would be bread flour, though expect a minor difference in texture.
Water Temperature and Dough Hydration
The temperature of the water is crucial as it dictates the fermentation duration and the expansion of the dough. For a prolonged fermentation, which enhances flavor, opt for chilled water at roughly 45°F (7°C). If a rapid fermentation is needed, lukewarm water, about 85°F (29°C), should be used. Meanwhile, the hydration level, a ratio quantifying water to flour, should be within the 60-70% range to suit most residential ovens.
Less Yeast for More Flavor
A quintessential tip for aromatic dough is the restrained use of yeast and the patience to allow lengthy fermentation periods. We utilize merely 0.2% of fresh yeast relative to the flour's weight, letting our dough mature over a span of 24-48 hours. This gradual fermentation enhances the flavors while yielding a dough that is more readily digestible.
Role of Salt Beyond Taste
Salt's job surpasses flavoring—it bolsters the gluten network and manages the fermentation. Fine sea salt at a proportion of 2.5-3% of the flour's weight is our recommendation. Introduce it post the initial combination of flour and water to avert its direct contact with the yeast, which can be detrimental.
The Craft of Fermentation
Following the mix, give your dough a primary room temperature fermentation of two hours, then apportion it into separate balls. Place these in closed containers and refrigerate them for a 24-72 hour period. The cold fermentation is a transformative phase; starches decompose into sugars, enriching the flavor and enabling the crust to acquire its signature browning.
Gentle Handling of Dough
When the time arrives to bake your pizza, take out the dough from chilling 1-2 hours in advance to reach room temperature. It's vital to handle the dough delicately to conserve the gas pockets within. Prefer gentle pressing and stretching with your fingertips over rolling, which deflates the air bubbles.
The Heat Is On
Whereas our brick ovens can soar to the heights of 850°F (454°C), common household ovens typically have a threshold of 550°F (288°C). To emulate that fiery environment, employ a preheated pizza stone or baking steel for at least one hour to ensure the base of your pizza receives the fierce heat it needs for a delightfully crisp crust and a fluffy core.
Refining pizza dough is akin to a continuous exploration. Each batch is a lesson in dough dynamics. We advocate for note-taking, tweaking parameters, and uncovering the formula that is perfect for your particular kitchen setting.
Interested in witnessing the art of dough making firsthand? Participate in our monthly pizza workshops where Chef Antonio demonstrates these techniques meticulously. Keep tabs on our events calendar for future dates!