At QuietLanes, our philosophy is that extraordinary pizza begins with extraordinary dough. With over 30 years spent refining our recipe, we are thrilled to disclose some of our dough crafting wisdom. While the precise recipe must stay our little secret, the following tips will aid you in replicating a pizzeria-caliber pizza dough within the comfort of your own home.
Importance of Flour Selection
The cornerstone of excellent pizza dough lies in the choice of flour. 00 flour—the Italian variety known for its delicate grind and moderate protein levels (typically around 12%)—is what we prefer. It strikes the right compromise between elasticity and softness. In cases where 00 flour isn't accessible, a decent alternative is bread flour, albeit with a minor difference in feel.
Hydration and Water Temperature Considerations
Water temperature plays a critical role in dough rising and its texture. For prolonged rise time, which leads to improved flavor, cold water at approximately 45°F (7°C) is best. Meanwhile, warmer water, around 85°F (29°C), will accelerate fermentation. Aiming for a water-to-flour hydration ratio within 60-70% suits most residential ovens.
Less Yeast for More Taste
A key to rich-tasting dough is minimizing yeast use to promote extended fermentation. For dough that ferments 24-48 hours, our recipe incorporates a mere 0.2% of fresh yeast relative to the flour. It's this gradual process that cultivates sophisticated flavors and a final product that's more easily digestible.
The Role of Salt
Salt is not only for flavor enhancement—it bolsters the gluten structure and modulates fermentation. Our recommendation is fine sea salt, used at 2.5-3% based on the flour's weight, added once your flour and water start to integrate, preventing it from directly meeting the yeast.
Fermentation as an Art
Post-mixing, let your dough undergo initial room temperature fermentation for a couple of hours, then separate it into dough balls. Store these in lidded containers and chill them for 24-72 hours. These hours of cold fermentation foster the transformation of starches into sugars, enriching the flavor and contributing to the crust's appealing caramelization.
Gentle Dough Handling
When you're ready to craft your pizza, take the dough out of the fridge one to two hours before baking to let it acclimate. Maintaining the air bubbles formed during fermentation is critical, so gentle handling is key. Shape the dough with care, using fingertips instead of rolling it out, which can deflate those sought-after bubbles.
Heat as the Concluding Element
Whilst our professional ovens can hit the 850°F (454°C) mark, household ovens generally peak at around 550°F (288°C). To reproduce that essential potent bottom heat, preheat a pizza stone or steel for around an hour. This method is instrumental in yielding a crust that's perfectly crisp on the outside and pillowy on the inside.
Honing the craft of pizza dough making is a progressive learning experience. Every dough batch is an opportunity to deepen your understanding of the nuances involved. We heartily suggest keeping notes, tweaking aspects, and unveiling the most efficient method for your particular kitchen setup.
Curious to witness our technique live? Come to one of our monthly pizza making classes where Chef Luca illustrates these methods in greater depth. Peek at our event schedule for the next available workshop!