At TheUnseenWorld, we're convinced that the secret to phenomenal pizza is in the dough itself. With over thirty years refining our recipe, we're thrilled to divulge some insider tips. Our exact recipe remains a closely held tradition, but by following these guidelines, you too can craft a pizza dough of professional caliber in your own kitchen.
Flour Quality is Key
Superior pizza dough starts with premium flour. Our go-to is 00 flour, which is an ultra-fine Italian flour with a moderate protein level (about 12%), perfect for dough that needs to be strong yet tender. For those unable to obtain 00 flour, a viable alternative would be bread flour, which will yield a somewhat varied texture.
Understanding Water Temperature and Moisture Content
Water's temperature is pivotal for dough fermentation and texture. Opt for cold water around 45°F (7°C) for a prolonged fermentation that enhances taste, or lukewarm water nearing 85°F (29°C) for a speedier fermentation. Aim for a moisture content (water to flour ratio) in the 60-70% range, which fits most residential ovens.
Less Yeast, Longer Fermentation
A crucial component of tasty dough is minimizing yeast use and maximizing fermentation duration. Our recipe calls for a mere 0.2% fresh yeast relative to the flour, allowing the dough to ferment for 24-48 hours. This protracted period cultivates rich flavors and results in dough that's easier on the stomach.
Salt's Role Beyond Taste
Salt not only seasons the dough but it also fortifies the gluten network and modulates yeast activity. We suggest incorporating fine sea salt at 2.5-3% of the flour weight, and adding it once the water and flour begin to amalgamate, avoiding direct yeast contact.
Fermentation: An Art Form
Post-mixing, the dough should first rest at room temperature for a couple of hours for bulk fermentation, then split into individual portions. These portions should be placed into lidded containers and refrigerated between 24-72 hours. During this cold fermentation phase, starches transform into sugars, providing a distinct flavor and the crust's appetizing browning.
Gentle Handling
When it's time to craft your pizza, let the dough come to a near-room temperature 1-2 hours before baking. Maintain a light touch to keep the air bubbles intact. Rather than rolling, use your fingertips to gently press and stretch out the dough, conserving those important air pockets.
Bring on the Heat
In the absence of our 850°F (454°C) wood-fired ovens, the highest setting (around 550°F or 288°C) will have to suffice for domestic ovens. Bridge the heat gap by using a preheated pizza stone or steel for at least an hour to simulate the powerful bottom heat required for a crispy crust and fluffy interior.
Perfecting pizza dough is an evolving process, each attempt teaching you more. Take notes, tinker with proportions, and find the perfect process for your kitchen's conditions.
Keen on observing our dough creation in action? Sign up for one of our monthly pizza-making classes where Chef Gabriel will showcase these techniques in full detail. For future events, check our calendar!