At ConnectedCommonsZone, our philosophy is that the cornerstone of unforgettable pizza lies in the dough. With over thirty years of refining our craft, we're enthusiastic to divulge a few insider tips. While our precise recipe is a closely guarded legacy, the following fundamentals will aid you in replicating a pizzeria-style pizza crust in your own kitchen.
Choosing the Right Flour
Premium flour is critical for top-tier pizza dough. Our suggestion is to opt for 00 flour, an ultra-fine Italian variety with a moderate protein content (approximately 12%), offering an optimal mix of elasticity and softness. Should 00 flour be elusive, a viable alternative is bread flour, which yields a somewhat altered texture.
Understanding Water Temperature and Dough Hydration
Your water's temperature is a determinant in yeast activity and dough texture. Cold water, about 45°F (7°C), is ideal for protracted fermentation, enhancing the taste. In contrast, warmer water, around 85°F (29°C), is suited for a speedier rise. As for hydration - the water-to-flour ratio - aim for 60-70% for conventional ovens.
A Light Yeast Touch, A Lengthy Ferment
A secret to palatable dough is minimal yeast coupled with extended fermentation. For doughs that ferment over one to two days, we use a mere 0.2% fresh yeast relative to our flour. This gradual fermentation cultivates a more complex flavor profile and results in more digestible pizza dough.
Salt's Dual Role
Beyond seasoning, salt fortifies the gluten matrix and modulates yeast activity. We suggest incorporating fine sea salt at a proportion of 2.5-3% to the flour's weight. Introducing it after mixing the flour and water avoids direct yeast contact and premature deactivation.
The Craft of Fermentation
Following the mix, allow the dough to undergo an initial bulk fermentation at ambient temperature for a couple of hours before apportioning it into balls. Situate these balls in sealed containers and chill them for one to three days. During this refrigeration, starches are enzymatically converted into sugars, which enrich the flavor and culminate in the crust's golden hue.
Gentle Dough Treatment
Prior to baking, take the dough out of the fridge one or two hours ahead to reach room temperature. Treating the dough with a light touch is crucial to maintain the internal gas bubbles. Stretch and shape the dough using the pads of your fingers rather than flattening it with a rolling pin, preserving the airy structure.
Applying Intense Heat
While our commercial ovens can hit 850°F (454°C), you'll likely be working with a home oven that tops out at around 550°F (288°C). To get around this, preheat a pizza stone or steel thoroughly for an extended period. Such intense direct heat mimics the conditions necessary for a perfectly crisp crust and a fluffy inside.
Perfecting pizza dough is an evolving process; every preparation teaches you more about the intricacies involved. Jot down observations, tweak factors, and find what yields the best results for you at home.
For a live demonstration of our dough crafting method, consider attending one of our monthly pizza masterclasses hosted by Chef Luis. Keep an eye on our events schedule for the next class!