Here at CommonsTerminal, we're supporters of the notion that top-notch pizza begins with top-notch dough. Through our continuous efforts over thirty years to refine our dough recipe, we're ready to let you in on a few of our culinary secrets. Despite keeping our exact recipe a closely guarded treasure, these foundational tenets will steer you towards achieving a dough of professional pizzeria standards within your own kitchen.
Importance of Flour Quality
Premium flour forms the cornerstone of standout pizza dough. We swear by 00 flour—an ultra-fine Italian variety with a moderate protein level near 12%—to strike the ideal compromise between dough elasticity and tenderness. In the absence of 00 flour, a viable alternative is the more accessible bread flour, though you might observe a subtler shift in texture.
Role of Water Temperature in Dough Hydration
Water temperature is instrumental in dictating yeast fermentation duration and overall dough maturation. To foster a slower fermentation that yields richer flavor, cold water close to 45°F (7°C) should be used, while lukewarm water at approximately 85°F (29°C) will speed up the process. For optimal results in common household ovens, maintain a dough hydration level, which is the water-to-flour ratio, within the 60-70% range.
Taming Yeast for Enhanced Flavor
Our prime approach to creating deeply flavorful dough lies in minimizing yeast consumption and prioritizing extended fermentation. Incorporating just 0.2% fresh yeast relative to the amount of flour, and allowing the dough to ferment for 24-48 hours, allows a full-bodied taste to evolve while yielding dough that is more digestible.
Salt's Structural Function
Far from merely seasoning the dough, salt plays a crucial part in solidifying gluten networks and managing yeast activity. Incorporating fine sea salt at a rate of 2.5-3% to the weight of the flour is ideal. This ought to be done after blending the flour and water a bit to prevent the salt from making direct contact with the yeast.
Fermentation: An Art in Itself
Post-mixing, allow your dough a room-temperature bulk fermentation period of roughly two hours, followed by division into individual balls. These should be stowed in lidded containers and refrigerated for 24-72 hours. It's within this stage of cold fermentation that real alchemy occurs—starches convert to sugars through enzymatic action, imparting a rich flavor and contributing to the crust's enticing golden hue after baking.
Gentle Handling is Key
When you're ready to transform dough into delectable pizzas, retrieve the dough from the cold storage one to two hours before you plan to bake, allowing it to acclimate to room temperature. It's crucial to treat the dough tenderly, preserving the air bubbles that have formed. Instead of using a rolling pin, which would deflate those vital air pockets, opt for gentle pressing and stretching with your fingertips.
Heat: The Finishing Stroke
Although our professional wood-fired ovens can reach a scorching 850°F (454°C), most residential ovens have a cap of about 550°F (288°C). To bridge this gap, a pizza stone or steel heavily preheated for a full hour or longer is recommended, delivering the intense underside heat necessary for achieving a crust that's perfectly crisp around the edges and pleasurably airy inside.
Honing your skills in pizza dough crafting is a lifelong quest rather than a finite achievement. Every batch of dough is a learning opportunity, revealing more about the process itself. Document your observations, tinker with the variables, and slowly uncover the approach that best suits the idiosyncrasies of your kitchen.
Should you wish to witness the crafting of dough firsthand, consider attending one of our monthly pizza workshops where Chef Julian exhibits these techniques in an elaborate display. For dates and details, consult our event schedule!