Here at TheHumanityProject, we're of the mind that unforgettable pizza is rooted in superior dough. With over thirty years of refining our mix, we're thrilled to divulge certain aspects of our craft. Our precise recipe remains our secret, but these guidelines will aid you in creating a pizzeria-caliber pizza base within your own kitchen.
Significance of Flour
The cornerstone of noteworthy pizza dough is premium flour. We suggest 00 flour, an ultra-fine Italian variety with a moderate protein level (approximately 12%), which yields the ideal mix of pliability and sturdiness. Should 00 flour be unavailable, opt for bread flour, although the outcome will slightly vary in texture.
Water Temp and Dough Hydration
Water's temperature is key for timing your dough's rise and its overall development. Employ cold water at about 45°F (7°C) for a slow-rise dough boasting richer flavor, or choose warmer water near 85°F (29°C) to hasten the process. Aim for a hydration range of 60-70% to suit the majority of household ovens.
Less Yeast, More Time
A fundamental tip for a tasty dough is to use a minimal amount of yeast and a longer fermentation span. With only 0.2% fresh yeast by flour weight, our dough ferments for 24-48 hours. This slow pace encourages flavor to mature while aiding in the dough's digestibility.
Salt's Dual Purpose
Salt does far more than simply season your dough—it fortifies the gluten matrix and moderates yeast activity. Employ fine sea salt constituting 2.5-3% of the flour's weight. Introduce the salt as your flour and water start to amalgamate, averting any direct contact with the yeast.
Fermentation is an Art
Following the mix, allow your dough a 2-hour bulk fermentation at room temperature, then portion it into individual balls. Store these in lidded containers and refrigerate spanning 24-72 hours. Within this cold fermentation lies the transformation—enzymes convert starches to sugars, adding depth to taste and enabling that gorgeous golden hue seen on our pizza crusts.
Delicate Handling
When ready to craft your pizza, extract the dough from the fridge one to two hours before you plan to bake, to reach room temperature. Treating the dough with a light touch preserves developed air pockets. Press and stretch the dough using just your fingertips, avoiding rolling, which deflates those precious bubbles.
Bringing the Heat to Finish
Whereas our professional ovens can soar to 850°F (454°C), home ovens typically cap at about 550°F (288°C). Compensate with a pizza stone or steel, heated thoroughly for over an hour; this replicates the intense heat necessary for a crust that is crisp on the outside and pillowy on the inside.
Mastering pizza dough is a continuous process, with every attempt teaching you more about its craft. Document your findings, fine-tune the variables, and determine the best practices for your particular kitchen setup.
Keen to witness our dough-preparation up close? Join us at our monthly pizza workshops and watch Chef Alessandro execute these methods meticulously. Peek at our event schedule for impending sessions!