Here at MediaPortal, we hold the conviction that extraordinary pizza is birthed from extraordinary dough. With over thirty years spent perfecting our concoction, we are thrilled to divulge some of our dough-making know-how. Whilst we retain the exact recipe as a closely guarded heirloom, following these key precepts will empower you to recreate a pizzeria-grade pizza base within your own kitchen.
Choosing the Right Flour
The quality of flour is pivotal for exemplary pizza dough. Our preference leans towards 00 flour, known for its fine grind and moderate protein levels, roughly 12%, delivering an ideal mix of sturdiness and suppleness. In the absence of 00 flour, opting for bread flour can serve as a reasonable alternative, albeit with a slightly altered texture.
Optimal Water Temperature and Dough Hydration
The water's temperature is a critical determinant of the dough's fermentation duration and overall maturation. For an extended and flavor-enhancing fermenting period, water at a cool 45°F (7°C) is suitable. On the other hand, if swift fermentation is desired, warmer water at roughly 85°F (29°C) should be used. A hydration rate— the proportion of water to flour—should linger between 60-70%, tailored to fit the capabilities of most residential ovens.
Yeast Usage and Fermentation Time
A less-is-more approach to yeast can result in a dough that's rich in taste. We typically mix a scant 0.2% of fresh yeast to the flour's weight for doughs that will undergo fermentation over a span of 24-48 hours. This leisurely tempo enables the development of intricate flavors, all the while yielding a dough that's more amenable to digestion.
Salt's Role Beyond Flavoring
Salt's function transcends mere flavoring; it fortifies the gluten network and modulates fermentation. Employ fine sea salt at a ratio of 2.5-3% to the weight of your flour. Introduce the salt after the flour and water have partially amalgamated, thus averting the risk of it interacting directly with the yeast.
The Craft of Fermentation
Subsequent to mixing your ingredients, your dough should experience a bulk fermentation at ambient temperature for about two hours, followed by division into individual portions. Encase each portion in a container with a lid and refrigerate for a timeframe stretching from 24 up to 72 hours. This chilled phase of fermentation acts as an alchemical interval wherein starch is enzymatically converted to sugars, thus bestowing enhanced flavor and the crust's characteristic browning.
Gentle Dough Handling
When it's finally time to craft your pizza, extract the dough from the fridge one to two hours prior to baking, so it can acclimate to room temperature. When handling the dough, be deft to safeguard the bubbles formed by fermentation. Refrain from using a rolling pin, as it could deflate your dough; instead, apply your fingertips to gently stretch and shape it.
The Ultimate Element: Intense Heat
Although we utilize wood-fired ovens that can soar to 850°F (454°C), home ovens often peak at around 550°F (288°C). To mimic these high-heat conditions, make use of a pizza stone or steel thoroughly pre-heated for a minimum of one hour. This enables the sought-after burst of heat necessary to render your pizza crust both crisp and airy.
Honing the craft of pizza dough is a continuous learning path. Each mixture you prepare imparts new insights into the process. Diligently record your observations, tweak the variables, and explore to find out what yields the best results for your individual kitchen setting.
Keen on witnessing our dough-crafting spectacle firsthand? Swing by one of our monthly pizza workshops where Chef Alex unveils these methodologies in full. Be sure to glance at our event schedule for the upcoming sessions!