Here at NorthPlain, our philosophy is that superb pizza is the result of superb dough. With over 30 years spent honing our recipe, we're thrilled to offer insight into our process. Although we keep our precise recipe under wraps to honor our heritage, these guidelines will assist you in achieving pizzeria-level pizza dough in your own kitchen.
Significance of Flour Choice
The cornerstone of superior pizza dough lies in the use of top-notch flour. We suggest employing 00 flour, which is an ultra-fine Italian variety with a moderate protein level (about 12%), enabling an ideal mix of dough elasticity and softness. In the absence of 00 flour, bread flour is a viable alternative, despite yielding a marginally altered consistency.
Importance of Water Temp and Moisture Ratio
The warmth of your water can dramatically alter fermentation duration and dough maturity. Utilize chilled water around 45°F (7°C) for a protracted fermentation to develop richer tastes, or tepid water around 85°F (29°C) for a speedier process. Aim for a water to flour hydration percentage ranging from 60 to 70% for standard domestic ovens.
Reduced Yeast for Enhanced Fermentation
An essential tip for tasty dough is minimizing yeast use and maximizing fermentation time. We apply a mere 0.2% fresh yeast in relation to flour mass for dough that ferments across 24 to 48 hours. This gradual fermentation cultivates intricate flavor profiles while yielding a dough that's more easily digested.
Salt's Multipurpose Role
Beyond seasoning, salt fortifies gluten networks and modulates fermentation speed. We endorse the use of fine sea salt at a proportion of 2.5 to 3% relative to your flour mass. Introduce it once your flour-water mixture begins to amalgamate, keeping it away from direct yeast contact.
Crafting through Fermentation
Upon mixing, let your dough undergo a preliminary fermentation at ambient temperature for 2 hours, then split it into individual portions. Situate these in sealed containers and refrigerate them for a period ranging from 24 to 72 hours. During this cool fermentation spell, enzymes transform starch into sugars, which adds flavor and results in the crust's delightful golden-brown hue.
Gentle Handling is Key
Prior to baking your pizza, extract the dough from cooling at least 1-2 hours ahead to let it acclimatize. When handling the dough, be delicate to maintain the developed air pockets. Rather than rolling, which collapses these pockets, employ fingertips to gently press and stretch the dough out.
Heating: The Culminating Step
While our stone ovens soar to 850°F (454°C), typical home ovens typically peak at about 550°F (288°C). To mimic this high heat, prepare with a baking stone or steel, preheating it for no less than one hour. This provides the fierce direct heat necessary for a crust crisp on the outside yet light on the inside.
Perfecting pizza dough is a path of discovery. Each attempt can teach you more about the craft. We encourage you to jot down observations, modify elements, and find what yields the best results for your particular cooking space.
For an in-person demonstration of our dough crafting technique, consider attending one of our monthly pizza workshops where Chef Luca illustrates these methods in great detail. Visit our events schedule for the forthcoming sessions!