Here at SoftAnchor, the belief is anchored in the idea that extraordinary pizza is a result of extraordinary dough. With over thirty years in honing our blend, we are thrilled to divulge a few key techniques. While we hold onto our proprietary mixture as a cherished secret, the guidelines below will aid you in producing a pizzeria-caliber pizza crust in your own kitchen.
Choosing the Right Flour
The cornerstone of exemplary pizza dough is top-grade flour. We swear by 00 flour, which is a finely milled flour from Italy that sports a protein content typically in the 12% range, offering an ideal mix of elasticity and softness. If 00 flour eludes you, bread flour can act as a decent alternative, albeit with a difference in texture.
Optimizing Water Temperature and Dough Hydration
The temperature of your water can make or break the fermentation process and dough texture. Cooler water, about 45°F (7°C), is suitable for a slower fermentation leading to an enriched taste, while using warmer water around 85°F (29°C) is good for a faster rise. Aim for a hydration level—water to flour ratio—of 60-70% to suit most domestic ovens.
The Yeast Approach: Less is More
A pivotal piece in achieving a delectable dough is to utilize a minimal quantity of yeast and to invest in an extended fermentation period. A mere 0.2% of fresh yeast in comparison to the weight of the flour, combined with a 24-48 hour fermentation window, cultivates a complex taste and results in a dough that’s more digestible.
Salt's Pivotal Role
Salt’s roles extend beyond mere flavoring; it is essential in buttressing gluten framework and moderating the fermentation. Fine sea salt is recommended at a proportion of 2.5-3% of the weight of flour. Introducing salt after the mixing of water and flour commences ensures that it doesn't inhibit the yeast's functionality.
The Science of Fermentation
Upon blending the ingredients, the dough should be allowed a bulk fermentation at room temperature for a span of 2 hours. Following that, partition the dough into balls and house them in lidded containers to rest in the fridge for 24-72 hours. It’s during this cold fermentation that enzymes diligently convert starches to sugars, yielding the crust's tantalizing flavor and its golden hue.
Handle with Care
Prior to crafting your pizza, let the dough come to room temperature for an hour or two. When shaping the dough, be gentle to keep the developed air pockets intact. Favor your fingers to press and stretch the dough, not a rolling pin, which would deflate the bubbles.
Bringing the Heat
Despite our professional ovens reaching upwards of 850°F (454°C), the standard home oven tends to top out at about 550°F (288°C). Make up for this by using a pizza stone or steel, thoroughly preheated for a solid hour. This substitution is key to achieve that beloved crisp crust with a light, airy center.
Mastering pizza dough is an evolving craft. Each preparation is a lesson in the art. Keep a log of adjustments and variables, honing your technique to what fits your home cooking space the best.
Keen on observing our dough preparation firsthand? Attend our monthly pizza seminars where Chef Anna demonstrates these skills up close. Peek at our event schedule to find out the next opportunity!