At PlainMarket, our philosophy is that superior pizza begins with superior dough. With over thirty years of refining our recipe, we're thrilled to unveil some insider tips. While our special recipe remains a closely-guarded secret, these guidelines will assist you in making top-notch pizza dough right in your kitchen.
Flour Quality is Key
The bedrock of excellent pizza dough lies in using premium flour. 00 flour, a smooth Italian flour with a moderate protein level (approximately 12%), is what we advocate for a perfect mix of elasticity and delicacy. If 00 flour is out of reach, a suitable alternative is bread flour, though you'll note a difference in texture.
Hydration and Water Temperature
The temperature of water can greatly influence the dough's fermentation duration and its overall development. Opt for colder water, around 45°F (7°C), for a prolonged fermentation to enrich the flavor. For a speedier process, warmer water at about 85°F (29°C) is preferred. The dough's hydration, the water to flour ratio, should talk around 60-70% for optimal results in domestic ovens.
Less Yeast, More Time
To achieve a more delicious dough, using minimal yeast while allowing extended fermentation is crucial. We use a mere 0.2% fresh yeast compared to our flour's weight, permitting the dough to ferment for 24-48 hours. This gradual fermentation develops intricate flavors and produces a dough that's not only tasty but easier to digest.
Salt's Role Beyond Taste
Salt does not merely flavor the dough; it also enhances the gluten network and moderates fermentation. We suggest using fine sea salt at a proportion of 2.5-3% to the weight of the flour. Introduce it once your flour and water are partially mixed, to avoid it coming into direct contact with the yeast.
The Craft of Fermentation
Post-mixing, let your dough undergo bulk fermentation at a room temperature for a couple of hours, then portion it into individual balls. Store these in lidded containers and refrigerate for anywhere between 24 and 72 hours. It's during this period of cold fermentation that the starches convert to sugars, imparting flavor and the appealing golden-brown hue to our crust.
Gentle Handling
When it's pizza making time, take the dough out of the fridge about an hour or two in advance so as to adjust to room temperature. Be gentle to maintain the gas bubbles within. Instead of rolling, use your fingertips to press and stretch out the dough to keep those air pockets integral.
Heat: The Final Element
Our wood-fired ovens can reach a sweltering 850°F (454°C), whereas typical home ovens go up to about 550°F (288°C). To make up for the lower temperature, use a preheated pizza stone or steel for a minimum of an hour. This will emulate the intense bottom heat necessary for a crispy crust and spongy interior.
Honing the craft of pizza dough is an evolving process. Every batch is an opportunity to learn and perfect. We encourage you to document the variations and hone the method that fits your kitchen's character perfectly.
For a firsthand experience in dough crafting, attend our monthly workshops led by Chef Luca, demonstrating these methods in depth. See our events schedule for upcoming sessions!