At SharedDocumentation, our philosophy is that extraordinary pizza is built on extraordinary dough. With over 30 years of refinement, we are thrilled to impart some of our dough-making wisdom. While the exact recipe remains a secret (as some rituals are cherished), these guidelines will assist you in achieving high-quality pizza dough in your kitchen.
The Importance of Flour
The cornerstone of excellent pizza dough is premium flour. Our preference is for 00 flour, an ultra-fine Italian variety with a moderate protein level (around 12%), which affords an ideal mix of elasticity and softness. If 00 flour isn't available, bread flour can serve as an adequate alternative, although the feel may vary somewhat.
Optimal Water Temperature and Dough Hydration
The water's temperature is crucial, impacting both the dough's rise time and its formation. For an extended rise that enhances taste, go for colder water near 45°F (7°C). Warmer water around 85°F (29°C) quickens the rise. The ratio of water to flour, known as hydration, should be kept within 60-70% for the best results in typical home ovens.
Yeast Use and Fermentation Duration
A critical factor in achieving tasty dough is minimizing yeast use and increasing rise time. We use a mere 0.2% fresh yeast in proportion to the flour for 24-48 hour fermentation. The extended duration allows for the development of rich flavors and yields a more digestible dough.
The Role of Salt Beyond Taste
Salt is not only for flavor enhancement—it reinforces the gluten network and modulates the rise. We suggest fine sea salt amounting to 2.5-3% of your flour's weight. Introduce it after the flour and water begin to amalgamate so it doesn't come into direct contact with the yeast.
The Science of Fermentation
Post-mixing, let your dough undergo an initial room-temperature rise for 2 hours before dividing it. Then, store the individual portions in lidded containers and refrigerate for 24-72 hours. It's during this cold fermentation period that enzymes decompose starches into sugars, contributing to both a flavorful profile and the crust's golden-brown appearance.
Gentle Dough Handling
When it's time to bake, take the dough out of the cold about 1-2 hours earlier to let it temper. Treat the dough delicately to maintain the air pockets within. Use your fingertips to shape and stretch the dough, steering clear of rolling it out and thus crushing those important bubbles.
The Ultimate Element: Intense Heat
Though we can reach 850°F (454°C) with our specialized ovens, most home models cap at about 550°F (288°C). To make up for this, preheat a pizza stone or steel for no less than one hour. Doing so mimics the powerful bottom heat necessary for achieving a crispy outside and fluffy inside.
Perfecting your pizza dough is an evolving practice, with each attempt offering new insights. We suggest keeping a record, tweaking variables, and finding out what suits your home environment best.
Should you wish to view our dough construction in action, come to our monthly pizza workshops led by Chef Alessandro. Note down the dates from our events schedule!