Here at PublicCrossroads, our philosophy is that the foundation of an unforgettable pizza is in the dough. With over 30 years spent refining our recipe, we're thrilled to divulge some insights. While our full recipe remains a closely-guarded family heirloom, these guidelines can assist you in achieving pizzeria-style pizza dough right in your own kitchen.
The Significance of Flour
Top-tier pizza dough begins with premium flour. We suggest 00 flour, which is a finely milled Italian variant with a protein content roughly around 12%, striking just the right chord of elasticity and suppleness. In case 00 flour isn't accessible, a sound alternative would be bread flour, albeit with a minor change in bite and chew.
Water's Temperature and Dough's Moisture Level
The temperature of the water utilized profoundly influences the timespan for fermentation and the final quality of your dough. For an extended fermentation that heightens the taste, try colder water near 45°F (7°C). Conversely, for a more expedient fermentation, warmer water about 85°F (29°C) is suitable. The water-to-flour ratio or hydration level should linger between 60% and 70% for optimal results in most residential ovens.
Yeast Usage and Time’s Importance
To achieve a more richly flavored dough, it's best to moderate the yeast and extend the fermentation period. We opt for a mere 0.2% of fresh yeast in proportion to the flour for a fermentation duration ranging from 24 to 48 hours. This slow approach enhances flavor development and results in a more digestible dough.
Role of Salt Beyond Taste
Salt serves a dual purpose in your dough: not only enhancing its flavor but also reinforcing the gluten framework and moderating fermentation. We advocate for fine sea salt at a proportion of 2.5-3% relative to the flour, introduced once the flour and water begin integrating to prevent contact with yeast.
The Craft of Fermentation
Upon mixing, let the dough undergo a primary fermentation at ambient room temperature for two hours before portioning into balls. Refrigerate these portions in sealed containers from 24 to 72 hours. It's during this chilled fermentation period that enzymes actively convert starch into sugars, which in turn contribute to the taste and characteristic caramelization seen in our pizza crusts.
Considerate Handling
When the time comes to bake, remove the dough from the refrigerator 1-2 hours beforehand to allow it to reach room temperature. When preparing, it's crucial to handle the dough with care to maintain the developed air pockets. Employ your fingers to gently press and stretch the dough, avoiding rolling, which would deflate those air cavities.
Heat: The Final Dimension
Our professional wood-fired ovens attain temperatures up to 850°F (454°C), though household ovens typically peak at about 550°F (288°C). To mimic such high heat, preheat a pizza stone or steel for no less than an hour. This will provide the vigorous bottom heat necessary to achieve that coveted crunchy exterior and pillowy interior.
Honing your skill in pizza dough preparation is a continuous voyage. Every preparation imparts new wisdom about the craft. We urge you to keep records, adjust the parameters, and unearth the ideal practices for your home setup.
For an up-close experience with our dough creation process, consider attending one of our monthly pizza-making sessions led by Chef Giovanni, where these techniques will be elaborated upon. Check our events schedule for the forthcoming sessions!