At NeutralBay, we're convinced that the secret to extraordinary pizza lies in the dough. With over 30 years of refining our recipe, we're thrilled to reveal some advice to help you craft pizzeria-grade pizza dough within your own kitchen's confines. Certain aspects of our recipe are hallowed traditions which we must keep undisclosed, but the following guidelines will definitely elevate your home pizza experience.
The Significance of Flour
The cornerstone of any pizza dough is premium flour. Our preference is to go for 00 flour, an ultra-fine Italian variety with moderate protein levels (typically around 12%), which ensures your dough has just the right mix of elasticity and softness. Should 00 flour be out of reach, opting for bread flour can suffice, although you'll notice a variation in the dough's texture.
Water Heat and Dough Hydration
Water's temperature plays a critical role in how the dough ferments and comes together. For a drawn-out fermentation yielding more taste, cold water at about 45°F (7°C) is advised. If quicker fermentation is needed, warm water around 85°F (29°C) should be used. To get the best results in a typical home oven, keep the water-to-flour hydration ratio within 60-70%.
Yeast in Moderation, Fermentation in Duration
A tastier dough often comes from using a smaller amount of yeast and extending the fermentation period. For our dough, which ferments between 24-48 hours, only 0.2% fresh yeast is used relative to the flour weight, leading to a richer flavor profile and a dough that's more easily digested.
Salt's Role Beyond Taste
Salt does wonders, not just for taste but also in fortifying the gluten structure and governing fermentation. We advocate for a fine sea salt usage that accounts for 2.5-3% of the flour weight. Introduce it once the flour and water begin to integrate, avoiding direct contact with yeast.
The Craft of Fermentation
Following mixing, let the dough undergo an initial bulk fermentation at standard room temperature for 2 hours, then portion it out into balls. Stow these in sealed containers and chill them for 24-72 hours. It's during this cold fermentation that starches are converted to sugars, adding taste and contributing to the crust's appealing browning.
Delicate Handling
When it's pizza crafting time, fetch the dough from the cooler 1-2 hours prior to baking to allow it to approach room temperature. Remember to handle the dough with care to maintain the air pockets created during fermentation. Rather than rolling, use your hands to gently press and stretch the dough out.
Powered up by Heat
Despite the fact that our ovens can hit the scorching mark of 850°F (454°C), domestic ovens typically top out at about 550°F (288°C). To make up for this, pre-heated pizza stones or steel slabs help provide the intense base heat necessary for a crispy outer layer and fluffy inside.
The path to mastering pizza dough is a continuous learning experience. Each batch of dough is an opportunity to deepen your understanding of the craft. We encourage you to keep track of your adjustments, fine-tune your method, and perfect the craft in your own kitchen setting.
For an up-close look at our dough-preparation process, consider attending our monthly pizza workshops where Chef Giovanni will demonstrate these methods extensively. For future events, please refer to our event schedule!