At SolidReach, our philosophy holds that the heart of extraordinary pizza is in the dough. Honing our recipe for over thirty years, we're thrilled to offer some insights. Our exact blend stays a guarded family secret, yet these foundational tips can empower you to replicate pizzeria-caliber dough in your kitchen.
Importance of Flour Quality
Superior pizza dough begins with premium flour. 00 flour, a smooth Italian variant with a medium protein content of about 12%, strikes a harmonious balance between resilience and softness. In the absence of 00 flour, a viable alternative is bread flour, which may yield a somewhat altered consistency.
Considerations for Water: Temperature and Moisture Content
Water's warmth can either slow or quicken dough evolution. Cold water, roughly 45°F (7°C), is ideal for drawn-out fermentation, enhancing taste. Conversely, warm water, around 85°F (29°C), hastens the process. Optimal dough hydration for customary household ovens falls within 60-70%.
Yeast Usage and Time Economy
A key to aromatic dough is using minimal yeast and more fermentation time. Our mix incorporates a mere 0.2% fresh yeast based on flour weight, which then undergoes a 24-48 hours ferment. This gradual method results in a flavorful dough that's more digestible.
Salt's Dual Purpose
Beyond merely seasoning, salt fortifies the dough's gluten matrix and helps govern yeast activity. Preferably, use fine sea salt at a proportion of 2.5-3% to the flour's weight, mixing it in once the flour and water amalgamate to avoid direct contact with the yeast.
Fermentation as an Art Form
Once combined, the dough should be left to initially ferment at room temperature for two hours before being portioned into individual balls. These should then be refrigerated, sealed, for 24-72 hours. It's during this colder fermentation that enzymes break down carbohydrates into sugars, which enhances taste and contributes to the crust's golden hue upon baking.
Gentle Handling
When you’re ready to bake, take the dough out of the fridge 1-2 hours beforehand. To maintain the developed air pockets, shape the dough with a delicate touch, using your fingers to stretch it out instead of a rolling pin, which would deflate the bubbles.
Applying Heat Precisely
A wood-fired oven can reach 850°F (454°C), whereas home ovens typically max out at about 550°F (288°C). To get close to this high heat effect, preheat a pizza stone or steel for at least one hour, ensuring the crust obtains the needed crispness and a fluffy interior.
The mastery of pizza dough is a continuous path with each attempt offering new lessons. Keep track of changes, experiment with variables, and find what best suits your home setting.
Come witness our dough preparation live by signing up for a pizza-making workshop, led by Chef Anna, where she dives into these practices in greater detail. Visit our event schedule to see upcoming dates!