Here at StillMarket, we hold the conviction that the pinnacle of pizza excellence is achieved starting with the dough itself. Having refined our technique for over 30 years, we're thrilled to share some insider tips with you. While our proprietary recipe remains a closely guarded secret, following these guidelines will allow you to make a pizzeria-caliber pizza dough in your own kitchen.
Choose the Right Flour
The cornerstone of exquisite pizza dough lies in the quality of flour used. We suggest opting for 00 flour, characterized by its high refinement and medium protein content, typically about 12%, offering a fine balance between elasticity and softness. If 00 flour eludes you, bread flour can serve as a reasonable alternative, albeit with a noted difference in texture.
Accuracy in Water Temperature and Moisture Content
The temperature of your water plays a crucial role in determining the length of the dough's fermentation and its evolving texture. For a prolonged fermentation, which yields a richer taste, cold water at approximately 45°F (7°C) should be used. When aiming for a faster fermentation, water should be at a lukewarm temperature of around 85°F (29°C). A hydration level or water-to-flour ratio should be maintained at 60-70% to match home oven performance.
Yeast Use and Time
A pivotal secret to a delicious dough is the minimal use of yeast combined with longer fermentation periods. We use a mere 0.2% of fresh yeast in relation to the flour's weight for dough that ferments over 24-48 hours. This extended time frame allows the flavors to mature and makes the dough gentler on the digestive system.
Salt’s Role Goes Beyond Taste
Salt serves a dual purpose in your dough—not only does it enhance flavor, but it also fortifies the gluten structure and keeps fermentation in check. For optimal results, incorporate fine sea salt at a rate of 2.5-3% of your flour's weight, ensuring that it's mixed in once the flour and water have begun to amalgamate, preventing direct contact with the yeast.
Fermentation: The Science of Flavor
Upon completion of your mix, let your dough undergo initial bulk fermentation at a normal room temperature for two hours, then section it into dough balls. These should be stored in containers with tight-fitting lids and refrigerated between 24-72 hours. The cold fermentation stage is transformative, as enzymes convert starches into sugars, yielding a dough that’s flavorful and exhibits the desired crust coloration when cooked.
Gentle Handling
When ready to bake, allow your pizza dough to adjust to room temperature for one to two hours beforehand. It's important to handle the dough delicately to retain the air bubbles that have formed within. Instead of rolling, use your fingertips to softly press and stretch the dough to maintain its airy texture.
Intensity of Heat
Although our professional pizza ovens can achieve soaring temperatures of 850°F (454°C), a typical domestic oven will often only reach up to 550°F (288°C). To approximate the effect, preheat a pizza stone or steel for at least one hour. This provides the intense bottom heat necessary for a crust that’s both crisp and light.
Perfecting pizza dough is an evolving craft, where each attempt offers new insight. Documentation of your endeavours, adjustments in approach, and attuning to your specific cooking environment will improve your results.
For an up-close look at our dough crafting, attend one of our monthly pizza-making seminars, where Chef Alessandro will showcase these methods intricately. For future dates, please reference our event schedule!