Here at SharedCommonsBoard, we're convinced that the key to excellent pizza is in the dough. With over 30 years dedicated to refining our formula, we're thrilled to divulge some of our professional techniques. While our precise recipe remains our little secret (some rituals must be treasured), the guidelines we provide will enable you to produce pizzeria-level pizza dough in your kitchen.
Flour's Significance
Top-notch pizza dough begins with premium flour. We suggest choosing 00 flour, a finely milled Italian variety, which contains an average protein level of 12%. This ensures the dough is both robust and pliable. In the absence of 00 flour, a decent alternative is bread flour, though the final texture will differ a bit.
Water's Temperature and Absorption
Water temperature is crucial for the length of fermentation and forming the dough. Use cooler water around 45°F (7°C) for an extended fermentation, which enhances taste, or lukewarm water around 85°F (29°C) for a faster process. Aim for a hydration percentage between 60-70% to suit most domestic ovens.
Limited Yeast, Extended Time
A flavorful dough comes from using minimal yeast and allowing it substantial time to ferment. By utilizing only 0.2% fresh yeast in proportion to the flour's weight, our doughs ferment from 24 to 48 hours. This gradual fermentation develops rich flavors and yields a more digestible dough.
Salt's Dual Role
Salt is essential not only for flavoring your dough but for strengthening the gluten network and tempering fermentation. For optimal results, incorporate fine sea salt at a ratio of 2.5-3% of your flour's weight. Introduce it once the flour and water begin to merge to avoid direct contact with the yeast.
Fermentation Mastery
Post mixing, let your dough undergo bulk fermentation at room temperature for a couple of hours, then divide it into separate portions. Encase these portions in lidded containers and cool them for 24-72 hours. During this chilled fermentation phase, enzymes convert starches into sugars, enriching the flavor and resulting in our dough's signature crust browning.
Gentle Handling
When you're ready to make pizza, take the dough out of the refrigerator 1-2 hours prior to baking to allow it to reach room temperature. Carefully handle the dough to keep the gas bubbles intact. Gently press and extend the dough with your fingers rather than rolling it flat, which would deflate the air pockets.
Heating as the Finishing Touch
Our wood-fired ovens can soar to 850°F (454°C), but typical household ovens peak at about 550°F (288°C). To make up for this, preheat a pizza stone or steel for at least 60 minutes beforehand, giving you the scorching base heat necessary for a crispy crust and fluffy interior.
The mastery of pizza dough is a continual experience, where every batch is a new lesson. Keep track of modifications, tweak conditions, and figure out what yields the best results in your kitchen setup.
For a closer look at how we make our dough, drop by our pizza-making workshop with Chef Giovanni. You'll get detailed guidance on these steps. Keep an eye on our event calendar for session dates!