At EquilibriumPassage, we hold the belief that extraordinary pizza begins with outstanding dough. With over thirty years of refining our method, we're thrilled to disclose some of our dough-making insights. Our exact recipe is a company secret that we maintain, but we can guide you on how to make quality pizza dough in your kitchen.
The Flour Matters
Superior pizza dough is built upon premium flour. Our go-to choice is 00 flour—this Italian variety is finely milled and has a moderate protein level at about 12%, which yields a nicely balanced texture of chew and softness. If 00 flour is out of reach, a viable alternative is bread flour, but be aware of a subtle change in feel.
Water Temperature and Hydration
The water's temperature is crucial for the fermentation duration and the development of the dough. Opt for colder water, approximately 45°F (7°C), for a prolonged fermentation that enhances the taste, or use warm water, around 85°F (29°C), for a speedier process. Hydration levels, the proportion of water to flour, should ideally linger around 60-70% for domestic ovens.
Minimal Yeast, Maximum Time
A flavorful dough secret hinges on minimal yeast and extended fermentation time. We employ only 0.2% fresh yeast compared to the flour weight, permitting the dough to ferment for 24-48 hours. This gradual approach cultivates a rich taste profile and results in dough that's more digestible.
Salt: Not Just for Flavor
Salt is not merely a flavor enhancer—it fortifies the gluten matrix and keeps fermentation in check. We recommend fine sea salt at a rate of 2.5-3% relative to the flour weight. Introduce salt once your flour and water begin integrating, steering clear of direct yeast contact.
The Art of Fermentation
After combining ingredients, let your dough undergo bulk fermentation at room temperature for a couple of hours, then portion into individual spheres. Stow these into lidded containers and refrigerate for 24-72 hours. During this cold fermentation phase, enzymes convert starch into sugars, which contributes to the crust's flavor and its appealing browned appearance.
Handling with Care
When the time comes to craft your pizza, take the dough out of the fridge one to two hours before you plan to bake. To preserve the formed gas pockets, handle the dough delicately. Prefer gentle finger-pressing and stretching over rolling, which deflates those all-important air voids.
The Final Touch: Heat
Our professional ovens reach an immense heat of 850°F (454°C), a temperature typically unachievable with household ovens, which cap at about 550°F (288°C). Make up for this with a preheated pizza stone or steel for at least sixty minutes, which will give you that much-desired crisp crust and a light interior.
The mastery of pizza dough comes with time and practice, where each preparation can teach you more. We encourage keeping a log, fine-tuning the process, and finding the optimal adjustments for your kitchen conditions.
If you want a live experience of our dough creation, attend one of our pizza-making classes where Chef Luisa showcases our techniques. Look for the next available dates on our events schedule!