Here at BeyondHorizons, we’re convinced that extraordinary pizza is built upon extraordinary dough. With over thirty years of fine-tuning our technique, we're eager to share a few insider tips with you. While the precise recipe remains a closely-guarded treasure, the guidelines we're divulging will aid you in replicating a pizzeria-caliber pizza dough within your own kitchen.
Choosing the Right Flour
The cornerstone of exceptional pizza dough lies in the quality of the flour. Our go-to is 00 flour, favored for its fine texture and moderate protein content, typically at 12%, crafting a dough that is both sturdy and tender. If 00 flour proves elusive, a viable alternative is bread flour, but expect a minor variation in texture.
Optimal Water Temperature and Hydration Levels
The water's temperature greatly influences the dough’s fermentation and evolution. Prefer cooler water at about 45°F (7°C) for extended fermentation and enhanced flavor, or lukewarm water at approximately 85°F (29°C) for a faster rise. The ideal hydration ratio, water to flour, is 60–70% for the average home oven.
A Pinch of Yeast and Plenty of Patience
A well-kept secret for sublime dough is to use minimal yeast and give it ample time to ferment. We utilize a mere 0.2% fresh yeast relative to flour mass, letting the dough ferment for 24-48 hours. This gradual process fosters the development of rich flavors, resulting in a dough that is not only flavorsome but also more digestible.
Salt's Role Beyond Taste
Salt serves a purpose beyond just flavoring your dough; it fortifies gluten bonds and moderates fermentation. We recommend fine sea salt at 2.5-3% of the flour mass, incorporating it once the water and flour begin to amalgamate, thus avoiding direct yeast contact.
The Craft of Fermentation
After mixing, let your dough undergo an initial, room-temperature bulk fermentation for a couple of hours, then apportion it into individual balls. Enclose these in lidded containers and refrigerate them for 24-72 hours. Within this cold fermentation phase lies the alchemic transformation—enzymes convert starches to sugars, resulting in the flavor depth and crust caramelization we cherish.
Gentle Handling
When it's pizza time, take the dough out of the fridge 1-2 hours in advance to temper. A cautious touch is needed to keep the air bubbles intact. Shape your dough by pressing and stretching with fingertips, avoiding rolling pins that deflate the formed air pockets.
Intense Heat for the Ultimate Bake
Whilst our wood-fired ovens soar to 850°F (454°C), most residential ovens peak at about 550°F (288°C). To make up for it, utilize a preheated pizza stone or steel for at least one hour, ensuring the intense underside heat required for that crisp shell and fluffy interior.
Perfecting pizza dough is an evolving art form. Every batch informs your technique. Keep notes, tweak as necessary, and find the sweet spot that your kitchen setup demands.
Eager for a firsthand demonstration of our dough-crafting? Join us at our monthly pizza sessions where Chef Giovanni takes you through these steps meticulously. See our events schedule for upcoming sessions!