Here at SignaPrompt, we're passionate about the belief that excellent pizza is the result of excellent dough. Having refined our approach for more than thirty years, we're thrilled to divulge a few of our insights. Our precise recipe remains a closely held secret (as some rituals should be preserved!), but these tips will set you on the path to achieving exceptional pizza dough in your own kitchen.
Importance of the Right Flour
The cornerstone of amazing pizza dough is premium flour. 00 type flour is our preferred choice. Originating in Italy, it is finely milled and has a medium protein content, approximately 12%, to provide the optimal mix of elasticity and softness. In the absence of 00 flour, bread flour can serve as an alternative, albeit with a slightly altered texture.
Water Temperature Influence
Your water's temperature is crucial in determining fermentation duration and the development of your dough. Cooler water, about 45°F (7°C), is ideal for a prolonged fermentation that yields a more developed taste. For a faster fermentation, use water that is approximately 85°F (29°C). Keeping a hydration ratio (water to flour) of 60-70% will suit most domestic ovens well.
Limited Yeast, Extended Fermentation
A lesser-known trick for tasty dough is to use minimal yeast and maximize fermentation time. We typically use just 0.2% fresh yeast relative to the weight of the flour, letting the dough ferment for 24-48 hours. This extended period allows for the development of intricate flavors while producing dough that's easier on the stomach.
Salt’s Dual Role
Salt doesn't solely impart flavor—it also reinforces the gluten network and regulates yeast activity. We suggest incorporating fine sea salt at about 2.5-3% of your flour mass. Introduce it after initiating the fusion of flour and water, preventing any direct yeast contact.
Fermentation Mastery
Following the mix, permit the dough to undertake an initial fermentation at ambient temperature for two hours, then apportion it into balls. Place these in lidded containers and put them in the fridge for 24-72 hours. It's during this cold fermentation that transformational enzymatic reactions occur, converting starches into sugars that will both add flavor and contribute to the golden hue of our crusts.
Gentle Handling
When you're ready to bake, take the dough from the refrigerator 1-2 hours in advance to allow it to reach room temperature. Treat the dough delicately to retain the developed gas bubbles. Rather than rolling, use your fingertips to prod and widen the dough, keeping those vital air pockets intact.
Heating Essentials
Our professional wood-burning ovens may roar to 850°F (454°C), though typical household ovens generally top out at 550°F (288°C). To compensate, we advocate the use of a pizza stone or steel that has been heated for a minimum of one hour, to provide the fierce bottom heat necessary for a crunchy crust with a plush interior.
Honing your pizza dough skills is an evolutionary process. Every attempt is a learning opportunity about the art of dough-making. Keeping a record of your efforts, experimenting with various elements, and pinpointing the best methods for your personal kitchen setting is encouraged.
Would you like to witness our dough preparation up close? Attend one of our recurring pizza classes where Chef Giulia showcases these skills in greater detail. Peek at our events schedule for upcoming sessions!