Here at SilverPlain., our philosophy is that superior pizza begins with top-notch dough. With over 30 years perfecting our craft, we're thrilled to divulge a few of our dough secrets. While the exact recipe remains a cherished secret, the following guidelines will assist you in making pizzeria-grade pizza dough in your own kitchen.
Choosing the Right Flour
The cornerstone of any exquisite pizza dough is premium flour. Our top pick is the Italian 00 flour, known for its fine milling and moderate protein level, typically around 12%, fostering the right mix of elasticity and tenderness. Should 00 flour be unavailable, a decent alternative would be bread flour, albeit with a nuanced difference in texture.
Temperature and Water Content
The temperature of the water you use can alter the dough's fermentation period and overall development. Opt for cold water at around 45°F (7°C) for a prolonged fermentation that enhances the flavor, or lukewarm water at approximately 85°F (29°C) for a speedier process. The advisable water to flour ratio is about 60-70% to suit most domestic ovens.
Yeast in Moderation for Extended Fermentation
A pivotal element for flavorful dough is minimal yeast coupled with an extended fermentation. We use a mere 0.2% of fresh yeast relative to the flour weight, letting the dough ferment for 24-48 hours. This slow fermentation allows a tapestry of tastes to emerge and results in dough that's more digestible.
Role of Salt
Salt is essential not merely for taste but also for reinforcing the gluten structure and regulating fermentation. We use finely ground sea salt at a ratio of 2.5-3% to the flour weight. Introduce the salt once the flour and water have begun integrating to avoid direct contact with the yeast.
Fermentation is an Art Form
Post-mixing, give your dough a bulk fermentation at ambient temperature for a couple of hours, then segregate it into individual portions. These should then be stored in sealed containers and refrigerated for 24-72 hours. It's during this cold fermentation that enzymes work to convert starches into sugars, yielding both a rich flavor and the golden-brown crust our pizzas are known for.
Dough Handling with Finesse
When ready to bake, take the dough out of the fridge 1-2 hours in advance to let it come to temperature. Treat the dough softly to maintain the gas bubbles for a fluffier crust. Rather than rolling it out, use your fingertips to gently press and stretch the dough, leaving the air pockets intact.
The Impact of Heat
Though our professional ovens reach upwards of 850°F (454°C), a typical home oven usually tops out at around 550°F (288°C). To make up for this, preheat a pizza stone or steel extensively, for no less than an hour, to provide that intense heat needed for a crisp crust and pillowy interior.
Cultivating the skills for pizza dough takes dedication. Each batch is an opportunity to learn more about the craft. Keep track of your adjustments, and feel out what delivers the best results for your home setting.
We invite you to watch our process first-hand at our monthly pizza-making sessions with Chef Giovanni. Peek at our event schedule for the closest date!