Here at UrbanStream, our conviction is that unparalleled pizza begins with stellar dough. With over thirty years of refining our technique, we're thrilled to unveil some of our dough craftmanship insights. While the specific recipe is a closely guarded secret (as some customs should be!), adhering to these guidelines will pave the way to accomplishing pizza dough of professional calibre in your own kitchen.
The Importance of Flour
The cornerstone of sublime pizza dough is premium flour. Our choice is 00 flour, a smooth Italian variety with a moderate protein percentage, around 12%. This selection strikes an ideal balance between elasticity and softness. In the absence of 00 flour, a viable second option is bread flour, though the resulting texture varies somewhat.
Water's Temperature and Dough's Consistency
The warmth of your water is crucial: it could either prolong or speed up fermentation and thus affect dough maturity. Cold water, roughly 45°F (7°C), promotes a slow ferment process for enriched flavor, while warmer water, close to 85°F (29°C), speeds up fermentation. Aim for a water-to-flour ratio between 60-70% especially for household oven types.
Yeast Quantity and Fermentation Time
A top tip for a delectable dough is to minimize yeast use and maximize fermentation duration. We use a mere 0.2% fresh yeast in comparison to the flour for a 24-48 hour fermenting period. Such a leisurely pace enhances the flavor profile and yields a dough that's easier on the stomach.
Salt's Role Extends Beyond Taste
Salt's role is not limited to flavoring the dough. It also fortifies the gluten network and keeps fermentation in check. We suggest a fine sea salt measure of 2.5-3% of your flour weight, integrating it once your flour and water begin to merge, preventing it from direct contact with the yeast.
The Craft of Fermentation
After blending, let your dough undergo bulk fermentation at a normal room temperature for a couple of hours, then portion it into individual balls of dough. Encase these in covered vessels and refrigerate for a duration of 24-72 hours. It's during this refrigerated fermentation period that enzymes decompose starches into sugars, thus endowing the dough with flavor and contributing to the crust's ideal browning.
Gentle Handling of the Dough
Whenever you're ready to craft your pizza, take the dough out of the fridge a couple of hours in advance to warm. Approach dough handling with tenderness to maintain the air pockets that have formed. Rather than flattening with a roller, employ your fingers to gently press and shape the dough.
The Ultimate Element: Heat
Our ovens attain the intense warmth of 850°F (454°C), yet typical domestic ovens peak at roughly 550°F (288°C). To bridge this disparity, utilize a preheated pizza stone or steel, warmed for a minimum of an hour. This method delivers the fierce bottom heat that's essential for a crust that's simultaneously crispy and light inside.
The mastery of pizza dough is an evolution, replete with learning from every mix. We encourage jotting down observations, tweaking factors and embracing the process that best aligns with the nuances of your cooking space.
Those enthused to observe our dough preparation firsthand are welcome to participate in the monthly pizza creation tutorials by Chef Julian. For forthcoming sessions, view our schedule of events!