At FieldCorridor, we're true believers that the pinnacle of a pizza lies in its dough. With a history spanning over thirty years in refining our technique, we're thrilled to impart some insider knowledge. Of course, our proprietary blend remains a closely-guarded secret, but by adhering to these fundamental approaches, you too can produce pizzeria-caliber pizza bases within your own kitchen.
Choosing the Right Flour
The cornerstone of remarkable pizza dough lies in the use of premium flour. 00 flour, which is an exceptionally milled Italian variety with a moderate protein percentage pegged at about 12%, is our top choice for achieving an optimal mix of durability and softness. In its absence, bread flour serves as an acceptable alternative, although it yields a faintly altered consistency.
Optimizing Water Temperature and Dough Hydration
The water's warmth tremendously influences the dough's raising time and overall maturation. Opt for colder water, roughly 45°F (7°C), to slow the fermentation for a richer taste, while lukewarm water near 85°F (29°C) can accelerate the process. Aim for a hydration range from 60-70% to suit most residential ovens.
Fermentation Time over Yeast Quantity
A tasteful dough largely owes its character to minimal yeast usage extended over a generous fermentation period. For doughs that rest for 24-48 hours, we use a mere 0.2% proportion of fresh yeast concerning our flour mass. It's this unhurried interval that fosters intricate flavors and results in a lighter, more digestible dough.
The Role of Salt
Salt plays a dual role, not only providing taste but also reinforcing the gluten network and keeping the fermentation in check. Fine sea salt, at a ratio of 2.5-3% of the flour mass, is ideal. Introduce it once the flour has partly combined with water to avoid direct yeast contact.
The Craft of Fermenting
Post mixing, allow your dough a 2-hour initial rise at ambient temperature before portioning it into balls. Encase each in a sealed container and refrigerate them for 24-72 hours. It is during this prolonged refrigerated fermentation that starches convert into sugars, enriching the flavor profile and contributing to our crust's desirable golden hue upon baking.
Handling with Delicacy
Preheat your oven with a pizza stone or steel in place for an hour or more. When you're ready to craft your pizza, bring the dough to room temperature 1-2 hours ahead of time. Delicate handling is key; rather than roll the dough, tenderly press and stretch it with your fingertips to maintain the developed air pockets.
The Crowning Step: Applying Heat
Your household oven may not match a wood-fired oven's 850°F (454°C) fervor, but it can still produce a great pizza at its maximum of around 550°F (288°C). Make sure to preheat your baking surface, such as a pizza stone or steel, for at least an hour to facilitate the bottom heat required for a crisp crust and light interior.
Crafting the perfect pizza dough is an evolving process, with each attempt providing new insights. Keep experimenting with different variables, take notes, and tailor your method to the peculiarities of your kitchen.
Interested in witnessing our dough-preparation process firsthand? Sign up for one of our monthly pizza-making workshops where Chef Paolo will demonstrate these techniques in great detail. For forthcoming sessions, visit our events calendar.