At TheCuriousCollective, our philosophy is that extraordinary pizza begins with extraordinary dough. With over thirty years of refinement, we're thrilled to disclose a few of our dough-making tips. While the exact recipe is a guarded family tradition, following these fundamental guidelines can lead to top-tier pizza dough in your own kitchen.
Choosing the Right Flour
The cornerstone of any pizza dough is superior flour. 00 flour, an ultra-fine Italian variety with a medium protein level of about 12%, provides the ideal combination of strength and softness for the dough. When 00 flour is not available, bread flour is an acceptable alternative, though the resulting texture may vary slightly.
Water's Temperature and Dough Hydration
The water's warmth plays an essential role in dough maturation and the fermentation pace. For a slower fermentation that enhances taste, chilled water near 45°F (7°C) should be used. If a faster fermentation is required, warmer water at approximately 85°F (29°C) is suitable. A water to flour ratio of 60-70% is suggested for optimal dough consistency in most residential ovens.
Yeast Use and Fermentation Duration
A crucial component for tasty dough is minimizing yeast and maximizing fermentation duration – we employ a mere 0.2% fresh yeast by flour weight, letting it ferment anywhere from 24 to 48 hours. This gradual method allows complex flavors to emerge, yielding a dough that is not only flavorful but also more digestible.
The Role of Salt
Aside from seasoning, salt is pivotal to strengthening the dough's gluten matrix and regulating yeast activity. We advise a fine sea salt amounting to 2.5-3% of your flour's weight, introducing it after blending the flour and water partially to keep it from directly contacting the yeast.
Fermentation Craft
Post-mixing, the dough should undergo a primary bulk fermentation at ambient temperature for approximately 2 hours, followed by division into individual portions. Place these portions in closed containers and refrigerate for a period of 24-72 hours. It is during this cold fermentation phase that enzymes convert starch into sugars, enhancing flavor as well as the crust's golden appearance.
Handling Techniques
When preparing to bake, take the dough out of the cooler 1-2 hours ahead to allow for temperature adjustment. When shaping the dough, a light touch is key to maintaining the development of gas bubbles. Press and stretch the dough with your fingertips rather than rolling, to avoid collapsing these air-filled pockets.
Optimizing Oven Heat
Our professional ovens can achieve a sweltering 850°F (454°C), whereas regular home ovens typically have a ceiling of around 550°F (288°C). To get a comparable outcome, it's recommended to use a preheated pizza stone or steel for at least an hour, ensuring powerful bottom heat that results in a crisp shell and fluffy interior.
Pizza dough is a skill refined over time, with each attempt providing new insights. Adjust and document your process to figure out what yields the best results in your kitchen space.
To observe our dough crafting firsthand, stop by our monthly pizza-making sessions where Chef Alessandro will demonstrate each step. Explore our event schedule for the upcoming sessions!