Here at NeutralResourceSpace, we adhere to the philosophy that extraordinary pizza is built upon extraordinary dough. With over thirty years of refining our recipe, we're thrilled to provide you with insight into our dough-making knowledge. While the exact mix remains a closely-guarded legacy, we're imparting key guidelines for you to achieve pizzeria-level pizza dough within your own kitchen.
Choosing the Right Flour
The cornerstone of outstanding pizza dough lies in the use of superior flour. Our go-to is 00 flour, a smooth Italian flour that typically has a protein content near 12%, offering a suitable mix of malleability and texture. Should 00 flour be unavailable, bread flour serves as a decent alternative, despite yielding a marginally altered consistency.
Hydration and Water Temperature
Fermentation duration and dough maturation are influenced by the water's temperature. Opt for cold water, approximately 45°F (7°C), for lengthened fermentation that enriches flavor. Warm water around 85°F (29°C) accelerates fermentation. Maintain hydration level — water to flour ratio — within 60-70% for optimum results in standard home ovens.
Less Yeast, More Time
A critical trick for tasteful dough is minimizing yeast use and maximizing fermentation duration. We incorporate a mere 0.2% of fresh yeast based on the flour's weight, letting the dough ferment for 24-48 hours. This extended period allows for the development of complex flavors and yields a dough that's more digestible.
Salt's Role Beyond Taste
Salt serves not only to flavor your dough but also fortifies the gluten network and moderates fermentation. Fine sea salt is recommended, at 2.5-3% in relation to the flour's weight. Introduce it once the flour begins to combine with water, ensuring it doesn't directly come into contact with the yeast.
Fermentation Craftsmanship
Post-mixing, your dough should be left to bulk ferment at ambient temperature for a couple of hours; afterward, portion it into individual balls. Enclose these in lidded containers and place in the refrigerator for 24-72 hours. Within this cold fermentation period, enzymes transform starches into sugars, contributing to the flavor and achieving the signature crust browning.
Delicate Dough Handling
When it's time to craft your pizza, remove the dough from the fridge 1-2 hours in advance to reach room temperature. Handle the dough delicately to protect the developed gas pockets. Rather than rolling, utilize your fingertips to press and shape the dough, which maintains the air pockets' integrity.
Heat: The Culminating Element
Though our traditional wood-fired ovens can reach 850°F (454°C), most household ovens top out near 550°F (288°C). To remedy this, we suggest using a pizza stone or steel, preheated for at least 60 minutes, to replicate the intense underside heat necessary for a crisp crust and fluffy core.
Honing your pizza dough technique is a continuous endeavor. Every preparation is a chance to learn more about the process. We advocate for note-taking, experimenting with various factors, and uncovering what produces the best outcome in your distinct kitchen setup.
For a hands-on experience with our dough crafting approach, we invite you to attend our monthly pizza workshops where Chef Anthony showcases these methods in action. For upcoming workshop dates, head to our events schedule!