At TransitCommonsNode, our conviction is that extraordinary pizza begins with exceptional dough. With more than thirty years dedicated to refining our recipe, we're thrilled to divulge a few of our dough making insights. Although our precise mixture remains a well-kept secret (some customs should be cherished), the tips provided can elevate your at-home pizza dough closer to that of a gourmet restaurant.
Flour is Fundamental
The cornerstone of excellent pizza dough is premium flour. 00 flour, an ultra-fine Italian variety with a moderate protein content (approximately 12%), is our choice, providing a delicate yet resilient dough. If 00 flour is unavailable, bread flour can serve as a substitute, albeit with a different texture.
Tuning Water Temperature and Hydration
The temperature of water can greatly influence the fermentation duration and texture of your dough. Opt for cold water around 45°F (7°C) for a prolonged fermentation to develop a richer taste. Warmer water at about 85°F (29°C) can be used for a speedier rise. A hydration ratio, that is water to flour, should be kept within 60-70% to fit domestic ovens.
Less Yeast for More Flavor
To achieve a more flavorful dough, use a minimal amount of yeast and extend the fermentation period. Our recipe calls for merely 0.2% fresh yeast based on the weight of the flour, allowing for a fermentation period of 24-48 hours. This gradual process not only enriches the flavor but also results in dough that's more digestible.
The Role of Salt
Salt's purpose extends beyond flavor enhancement; it also reinforces the gluten network and modulates fermentation. Fine sea salt is suggested at a rate of 2.5-3% of your flour's weight. Introduce salt once the flour and water begin to blend to avoid any direct interaction with the yeast.
The Craft of Fermentation
After mixing your ingredients, let the dough undergo primary fermentation at a consistent room temperature for two hours, then portion it into balls. Store these portions in lidded containers and refrigerate for 24-72 hours. During this phase, known as cold fermentation, enzymes convert starch into sugars, which not only generates a flavorful profile but also contributes to the distinct caramelization of our crust.
Delicate Handling
Prior to crafting your pizza, let the dough acclimatize outside the refrigerator for 1-2 hours. Ensuring you handle the dough gently is important to maintain the gas bubbles created during fermentation. Preferentially stretch the dough using your fingertips instead of a rolling pin to avoid deflating those precious air pockets.
Intense Heat for the Perfect Finish
While our professional ovens reach a sweltering 850°F (454°C), home ovens usually only go up to about 550°F (288°C). To make up for this, heat a pizza stone or steel for at least an hour before baking. This mimics the powerful bottom heat necessary for a perfectly crispy and airy crust.
The mastery of pizza dough is more of an evolving process than a definitive goal. Every batch is an opportunity to learn more about dough making. Jot down your observations, tweak your method, and discover the ideal approach in your own kitchen environment.
To witness our dough crafting firsthand, attend our monthly pizza workshops where Chef Alessandro demonstrates these skills in great detail. Be sure to check our event schedule for upcoming sessions!