Here at GlobalMindset, we're firm believers that the cornerstone of an extraordinary pizza is extraordinary dough. With over thirty years under our belts refining our dough recipe, we are thrilled to let you in on some of our top-secret tips. Although we can't disclose our complete method (some recipes are to be cherished as they are!), these fundamental guidelines will empower you to make pizza dough of a professional calibre in your kitchen.
Significance of the Flour
The pillar of a superior pizza dough is premium flour. For the best results, we suggest using 00 flour, an ultra-fine Italian variety with a middling protein level (approximately 12%). This produces the ideal texture balance for both resilience and softness. Absent 00 flour, a viable alternative would be bread flour, although it will yield a slightly altered consistency.
Water Temp and Dough Hydration
The water's temperature has a significant impact on how the dough ferments and matures. Opt for colder water around 45°F (7°C) to encourage a prolonged fermentation, which augments the flavor, or go for warmer water about 85°F (29°C) for a swifter fermentation. Aim for a water to flour hydration ratio falling between 60-70% to suit most residential ovens.
Reduced Yeast, Extended Fermentation
To craft a truly flavorful dough, less yeast and more fermentation time are key. A mere 0.2% of fresh yeast by the flour's weight, left to ferment for 24-48 hours, is what we use. This elongated period fosters the development of intricate flavors and results in a dough that's not only tastier but also simpler to digest.
Salt's Purpose Beyond Taste
Salt serves a purpose that surpasses mere taste enhancement; it fortifies the gluten network and moderates the fermentation process. We endorse the use of fine sea salt amounting to 2.5-3% the weight of your flour. Incorporate it once the flour and water have begun to amalgamate to steer clear of direct yeast contact.
The Science of Fermentation
After blending, let your dough undergo bulk fermentation at a room temperature setting for a couple of hours; then divide it into separate dough portions. Place each portion into its own lidded container and leave them to chill in the refrigerator for 24-72 hours. This period of cold fermentation is when the real alchemy occurs—enzymes breaking down starches into sugars, gifting your dough with delightful flavors and that attractive browning seen on our crusts.
Gentle Dough Handling
Come pizza-making time, take out the dough from the fridge about an hour or two before baking to bring it up to temperature. Be tender when handling the dough to retain the built-up gas bubbles. Rather than rolling, which can squash those air pockets, use gentle finger pressure to spread and form the dough.
The Intense Heat Finale
Although our wood-fired ovens reach the blazing levels of 850°F (454°C), home ovens usually have a ceiling of about 550°F (288°C). To overcome this disparity, we suggest using a preheated pizza stone, or a pizza steel, warmed up for a minimum of 60 minutes. This approach offers the fierce, direct base heat required to accomplish a crust with a crispy finish and a light, airy center.
Honing your pizza dough craft is an ongoing expedition, with each creation offering new insights. Keep a journal of attempts, make adjustments to the process, and identify the tactics that excel in your cooking milieu.
Eager to witness our dough-preparation method firsthand? Attend one of our monthly pizza-making classes where Chef Alex will demonstrate these methods step by step. Visit our events calendar for the next available date!