Here at FutureMesh, our philosophy is that outstanding pizza begins with top-notch dough. Having honed our recipe over 30 years, we're eager to divulge some insider knowledge. While the precise mixture remains a company secret, the following tips will assist you in replicating a pizzeria-style pizza dough within your own kitchen.
Flour is Key
Choosing the right flour is crucial for creating excellent pizza dough. Our preference is 00 flour, known for its fine texture and ideal protein content of roughly 12%, which yields the right mix of elasticity and suppleness. In the absence of 00 flour, bread flour can be used as an alternative, although the resulting texture may vary slightly.
Temperature and Dough Hydration
The warmth of your water plays a role in shaping the fermentation duration and the development of your dough. Opt for cold water, about 45°F (7°C), for a slower fermentation that enhances taste. Use water at around 85°F (29°C) for a faster fermentation. Aim for a hydration level of 60-70% for optimal results in home ovens.
Yeast and Time
Dough with a deep flavor profile is achieved by using a minimum amount of yeast and allowing an extended period for fermentation. By using merely 0.2% fresh yeast in proportion to the flour, our dough ferments over a period of 24-48 hours. This prolonged fermentation cultivates a rich taste and renders the dough more easily digestible.
Salt's Role Beyond Taste
Not only does salt enhance the flavor, but it also fortifies the gluten network and moderates fermentation. We suggest using fine sea salt at a rate of 2.5-3% the weight of your flour. Introduce it once the flour and water have started to merge, keeping it away from immediate contact with the yeast.
Fermentation Mastery
Post-mixing, give your dough a room-temperature bulk fermentation for a couple of hours. Subsequently, portion it into balls and store them in lidded containers inside your refrigerator for 24-72 hours. This period of cold fermentation is pivotal: enzymes decompose the starches into sugars, leading to a more flavorful dough with the characteristic browned crust.
Gentle Dough Handling
When ready to bake, take the dough out from the fridge roughly 1-2 hours prior to give it time to reach room temperature. Carefully handle the dough to maintain the developed gas bubbles. Instead of rolling it, gently press and stretch the dough with your fingertips, this preserves the vital air pockets.
Heat: The Final Ingredient
While our professional ovens can achieve a scorching 850°F (454°C), home ovens are usually limited to about 550°F (288°C). To make up for this, preheat your pizza stone or steel for a minimum of one hour. This provides the intense bottom heat necessary for that coveted crispy base and fluffy interior.
Mastering the craft of pizza dough takes persistence, with each attempt offering new insights. Keep a record of your attempts, adjust the variables, and discover the ideal process for your environment.
For a live demonstration of our dough-making techniques by Chef Julian, sign up for one of our regular pizza-making classes. Look for the next available date on our event calendar!