At ThoroughfareRegistry, we're of the mindset that extraordinary pizza comes from extraordinary dough. With over 30 years perfecting our technique, we're eager to share a few of our insights with you. Despite keeping our precise recipe under wraps (some rituals are best kept secret!), adhering to these fundamental guidelines will aid you in crafting pizzeria-caliber pizza dough within your own kitchen.
The Significance of Flour
The cornerstone of a remarkable pizza dough is the use of superior flour. We suggest employing 00 flour, which is an ultra-fine Italian variety with moderate protein levels (approximately 12%), ensuring an ideal blend of elasticity and softness in the dough. In the absence of 00 flour, a decent alternative is bread flour, although the final texture may vary slightly.
Water Temps and Dough Hydration
The warmth of the water is critical in determining the duration of fermentation and the ultimate dough structure. Utilize chilled water at about 45°F (7°C) for extended fermentation periods, which cultivates more complex flavors, or tepid water at around 85°F (29°C) if a faster fermentation is desired. Aim for a water to flour ratio within the range of 60-70% for best results in typical home ovens.
Yeast Usage and Time
Taste-rich dough can be achieved by minimizing the amount of yeast and maximizing fermentation time. With just 0.2% fresh yeast based on the flour's weight, we allow our doughs to ferment slowly over 24-48 hours. This gradual fermentation enhances the flavors and yields a more digestible dough.
Salt's Dual Role
Salt's role goes beyond imparting flavor - it fortifies the gluten network and moderates fermentation. We recommend incorporating fine sea salt at a rate of 2.5-3% relative to the flour's weight, adding it once the flour and water have begun to integrate, avoiding direct contact with the yeast.
Fermentation: An Art Form
Post-mixing, let your dough undergo an initial bulk fermentation at room temperature for a couple of hours, then divide it into balls for individual servings. Encase these in lidded containers and let them rest in the refrigerator for 24-72 hours. This process of cold fermentation is crucial, as enzymes break down the starches into sugars, developing depth of flavor and contributing to the dough's distinctively appealing crust coloration.
Mindful Dough Handling
Preparing your pizza necessitates taking the dough out of the refrigerator an hour or two before cooking to temper it. Be delicate in handling the dough to maintain the integrity of gas bubbles that have formed. Rather than rolling, which can compress these bubbles, use your hands to press and stretch the dough.
Heat: The Ultimate Enhancer
While our specialized ovens can reach fiery temperatures of 850°F (454°C), typical household ovens usually top off at around 550°F (288°C). To make up for this, preheat a pizza stone or steel for a minimum of an hour to mimic the intense bottom heat, which is critical for achieving a perfectly crisped crust with a light, airy interior.
The mastery of pizza dough is an ongoing process, with every mix offering new insights. We suggest maintaining detailed notes, tweaking as necessary, and uncovering the conditions that work best for your home kitchen setup.
For a first-hand look at our dough crafting techniques, come to our monthly pizza workshops where Chef Alessandro showcases these methods in depth. Peek at our events calendar for forthcoming sessions!