Here at OpalPlateau, we uphold the belief that sublime pizza is rooted in superior dough. With over thirty years dedicated to refining our recipe, we are thrilled to divulge some of our time-honored techniques with our audience. Although our precise blend is a closely guarded legacy, these essential guidelines will aid you in replicating pizzeria-grade pizza bases within the confines of your dwelling.
Significance of Flour Quality
The cornerstone of noteworthy pizza dough lies in the use of premium flour. We suggest opting for 00 flour, which is a finely milled Italian variety encompassing a moderate protein level of approximately 12%. This type of flour ensures an optimal harmony of elasticity and softness. Should 00 flour be unavailable, a viable alternative would be bread flour, which will slightly alter the final texture.
Considerations with Water Temperature and Dough Moisture
The warmth of your water is pivotal to the time span of fermentation and the elasticity of your dough. Opt for cooler water at about 45°F (7°C) for a gradual fermentation process that enhances the taste. Warmer water around 85°F (29°C) will expedite this process. Aim for a hydration ratio—from water to flour—of 60-70% when preparing it at home.
Sparing Yeast, Prolonged Fermentation
The secret to richly-flavored dough is to minimize yeast use and maximize fermentation duration. For instance, we employ a mere 0.2% fresh yeast by weight of flour for dough that ferments from 24 to 48 hours. This prolonged phase allows for a more intricate flavor development, besides rendering the dough more digestible.
Salt's Role Beyond Taste
Salt is not merely intended for taste enhancement; it fortifies the gluten framework and regulates yeast activity. Our recommendation is to utilize fine sea salt at a volume of 2.5-3% relative to the flour's weight. Introduce the salt after the flour and water have started to amalgamate, ensuring it doesn’t make direct contact with the yeast.
The Craft of Fermentation
Subsequent to mixing, let your dough undergo initial fermentation at ambient temperatures for 2 hours, then apportion it into separate portions. Encase these in lidded containers and refrigerate them for a period spanning 24-72 hours. Dominant flavors and ideal browning of crusts emerge during this cold fermentation, as enzymes liberate sugars from the starches.
Delicate Handling
Prior to crafting the pizza, remove your dough from the cold storage 1-2 hours ahead of baking to permit warming. A gentle touch is necessary to maintain the developed air bubbles. Rather than rolling, which compacts these bubbles, gently press and stretch the dough using your fingertips.
Heat: The Quintessential Ingredient
Despite our wood-fired ovens reaching 850°F (454°C), conventional ovens usually have a limit of around 550°F (288°C). To mimic this heat, use a preheated pizza stone or steel for a minimum of one hour. This method provides the intense heat needed for a perfectly crisp exterior with a fluffy interior.
Perfecting pizza dough can be perceived as an evolutionary process, each attempt offering new insights. We encourage home chefs to record their experiences, tweak the parameters, and unearth the ideal combination that suits their kitchen's specific conditions.
For those interested in a firsthand experience of our dough preparation, our monthly pizza workshops hosted by Chef Alessandro are an excellent opportunity. For further information, do check our events calendar for dates of upcoming workshops!