At MidlineAccess, our conviction is that outstanding pizza is built on the foundation of superior dough. With over thirty years refining our dough foundation, we are eager to divulge some insights with enthusiasts. Our precise recipe is a time-honored secret, but these guidelines will set you on the path to replicate our pizzeria-caliber dough in your domicile.
Flour Quality is Key
Exceptional pizza dough begins with the finest flour. We advocate for the use of 00 flour, which is a finely milled Italian variety and contains about 12% protein, yielding an optimum mixture of firmness and softness. In its absence, bread flour is an admirable alternative, albeit with a marginally altered texture.
Importance of Water Temperature and Dough Hydration
The water's temperature plays a pivotal role in the timing of fermentation and the maturation of your dough. For a prolonged fermentation, which enhances taste, opt for cold water at 45°F (7°C). For a faster fermentation, lukewarm water at around 85°F (29°C) is best. The ideal water-to-flour ratio, or hydration, for residential ovens lies between 60-70%.
Reduced Yeast for Extended Fermentation
A crucial tip for tasty dough is to use a minimal amount of yeast and allow extended fermentation. A scant 0.2% of fresh yeast relative to the flour weight is what we use for doughs that ferment between 24-48 hours. This lengthy fermentation period enriches the flavors and results in a more digestible dough.
Salt's Role Beyond Taste
Salt is not only essential for flavor; it also strengthens the gluten matrix and manages fermentation. Employ fine sea salt to the tune of 2.5-3% relative to your flour weight and incorporate it once the flour and water have begun to amalgamate, preventing the salt from coming into direct contact with the yeast.
Fermentation: The Essence of Flavor
Following mixing, let your dough undergo a bulk fermentation at room temperature for a couple of hours, then subdivide into separate dough balls. Encase these balls in lidded containers and chill them for 24-72 hours. It's in this cold fermentation phase that the alchemy truly occurs, as enzymes transform starch into sugars, producing delectable flavors and the alluring golden-brown hue of our crusts.
Gentle Handling
Prior to pizza creation, bring your dough out from the cold for 1-2 hours to reach room temperature. Carefully manage your dough to retain the gas bubbles that have formed within. Rather than rolling, which deflates the air pockets, employ your fingertips to depress and stretch the dough delicately.
Heat is the Finishing Stroke
Whereas our professional ovens reach the heights of 850°F (454°C), standard home ovens typically max out near 550°F (288°C). To close this gap, preheat a pizza stone or steel for a full hour in advance. This method delivers the searing bottom heat required for a crust that is simultaneously crunchy on the outside and pillowy on the inside.
The mastery of pizza dough is an enduring adventure. Every preparation teaches you more about the craft. Jot down reflections, tweak the variables, and witness what unfolds best within the confines of your kitchen.
Eager to observe our dough-forming process firsthand? Attend our monthly pizza workshop, where Chef Alessandro lays out these procedures in greater detail. Peruse our events calendar for the subsequent session!