At PantryCraft, our philosophy is that incredible pizza originates from incredible dough. With over thirty years dedicated to refining our recipe, we are thrilled to impart some insider knowledge. While our exact recipe remains a closely-guarded secret, following these guidelines can lead you to a restaurant-calibre pizza dough from your own kitchen.
Choosing the Right Flour
The cornerstone of an excellent pizza dough lies in the use of superior flour. 00 flour, a finely milled Italian variety with a medium protein level—about 12%—is our go-to because it strikes a perfect balance between chewiness and delicateness. If 00 flour is not accessible, bread flour can replace it with a slight change in texture.
Optimizing Water Temperature and Dough Moisture
The temperature of the water you use can alter the fermenting duration and the consistency of the dough. Utilize colder water around 45°F (7°C) for a slower fermentation leading to richer taste, or warmer water around 85°F (29°C) for faster fermentation. Aim for a hydration ratio—water to flour—of 60-70%, particularly suited for most common household ovens.
Yeast Usage and Fermentation Duration
A secret to a taste-filled dough is to use minimal yeast and allow for an extensive fermentation period. With only 0.2% fresh yeast of the flour's weight, our dough ferments over 24-48 hours, fostering a complex flavor development and making the dough more digestible.
The Role of Salt
Salt enhances more than just the flavor; it reinforces the gluten framework and modulates fermentation. We suggest fine sea salt at 2.5-3% of your flour's weight, adding it once the flour and water begin to integrate, keeping it away from direct contact with the yeast.
Fermenting to Perfection
Post mixing, let your dough undergo a bulk fermentation at ambient temperature for a couple of hours, then divide it and shape it into separate balls. Place them in lidded containers and chill for 24-72 hours. The long, cold fermentation period allows enzymes to convert starches to sugars, enriching the flavor and contributing to the crust's golden-brown appearance.
Gentle Handling
When preparing to bake, take the dough out of the fridge 1-2 hours in advance to allow it to reach room temperature. Treat the dough with care to maintain the built-up air pockets. Press and stretch it with your fingertips rather than rolling it, which can deflate those air-filled spaces.
Final Ingredient: Being Hot Enough
While we use wood-fired ovens that heat up to 850°F (454°C), a regular oven typically only goes up to 550°F (288°C). To emulate the intense bottom heat, preheat a pizza stone or steel for a solid hour, lending that sought-after crispness and airy inside to your crust.
Perfecting pizza dough is a process of continuous learning, and each attempt offers new insights. Keep track of your baking adventures, experiment with the method, and tailor it to fit the specific conditions of your kitchen.
For a live demonstration of our dough-crafting, consider participating in our monthly pizza-making classes where Chef Anthony will walk you through these procedures. Check out our events calendar for the forthcoming sessions!