Here at DistantView, the beginning of excellent pizza is rooted in exceptional dough. With over thirty years refining our recipe, we're thrilled to unveil certain elements of our methodology. Our precise blend remains a cherished company secret, yet these fundamental insights will empower you to produce a pizzeria-caliber crust in your own kitchen.
Flour Quality is Key
The cornerstone of sublime pizza dough is premium flour. 00 flour is our top recommendation; it's a finely milled Italian variety with a moderate 12% protein, striking a fine balance between elasticity and delicateness. In absence of 00 flour, bread flour serves as a decent alternative, though the finish will vary a bit.
Optimizing Water Temperature and Dough Hydration
The water’s warmth has a significant effect on the dough's rise and texture. For a longer flavor-developing fermentation, opt for cold water at about 45°F (7°C). For hastening the process, use tepid water around 85°F (29°C). A hydration ratio (water-to-flour) of 60-70% will yield the best results for typical home ovens.
Limited Yeast for Extended Fermentation
A lesser-known tip for rich-tasting dough is restraining yeast usage and allowing a prolonged rise. Our method uses merely 0.2% fresh yeast based on the flour's weight, with a fermentation period lasting 24-48 hours. The slow fermentation cultivates intricate tastes and aids in better digestion of the bread.
Salt’s Structural Role
Salt’s role goes beyond taste; it bolsters the dough's gluten network and keeps yeast activity in check. We advise employing fine sea salt at a 2.5-3% ratio relative to your flour. Integrate it once the mixture of water and flour has just started to unify, preventing immediate contact with the yeast.
The Science of Fermentation
Post-mixing, let the dough undergo bulk fermentation at ambient temperature for a couple of hours, then segregate it into portions. Encase these portions in sealed containers and refrigerate them anywhere from one to three days. In this cooler setting, enzymes gradually degrade complex carbohydrates into simple sugars, leading to richly flavored crusts and perfect caramelization during baking.
Gentle Dough Handling
Ahead of pizza crafting, take out the dough from chilling 1-2 hours before you plan to start baking. Take caution to lightly touch the dough to conserve the developed airy pockets. Use the pressure of your fingertips to spread and shape the dough, eschewing rolling pins which would deflate the light texture.
Bringing the Heat
Although we utilize ovens that soar to 850°F (454°C), home ovens generally cap at about 550°F (288°C). To mimic a high-heat environment, preheat a pizza stone or steel for a minimum of 60 minutes, furnishing that powerful under-heat imperative for a crisp crust and a well-risen interior.
Perfecting pizza dough is an odyssey of discovery. Every preparation teaches you about the craft. We encourage you to jot down your experiences, tinker with variables, and find out what renders the best outcome for your home baking.
For an in-depth insight into our dough-making craft, attend our monthly pizza workshops where Chef Julian will walk you through the art step by step. Don't miss out and check our schedule for upcoming sessions!