At SeedBreadKitchen, our philosophy is that outstanding pizza is built on outstanding dough. With over thirty years refining our mixture, we're thrilled to unveil some of our top tips. Although our precise recipe remains a secret (some rituals must be honored!), these strategies will enable you to create professional-grade pizza dough in your own kitchen.
Choosing the Right Flour
A crucial aspect of exquisite pizza dough is selecting the right flour. 00 flour, an ultra-fine Italian flour with a moderate protein level (approximately 12%), is our recommendation for achieving an optimal blend of firmness and softness. For those unable to source 00 flour, bread flour makes a suitable alternative, albeit with a modest change in texture.
Controlling Water Temperature and Dough Hydration
The fermentation duration and dough maturation depend on the water temperature. Use colder water at around 45°F (7°C) for an extended fermentation phase that enhances taste, or opt for warmer water at about 85°F (29°C) to speed up fermentation. The right water-to-flour ratio (hydration level) should range from 60-70% for domestic ovens.
Yeast and Time: A Delicate Balance
To achieve a dough with depth of flavor, it's crucial to limit the amount of yeast and extend fermentation time. We find that 0.2% fresh yeast in proportion to flour quantity, coupled with a 24-48 hour fermentation, allows for a taste complexity to emerge and results in a dough that's more digestible.
The Integral Role of Salt
Salt plays a dual role, not only adding flavor but also reinforcing the gluten network and moderating fermentation. For ideal results, mix fine sea salt at a 2.5-3% ratio to the amount of flour after mixing has commenced, to avoid direct contact with the yeast.
The Craft of Fermentation
Post-mixing, let your dough undergo bulk fermentation at ambient temperature for a couple of hours, followed by division into individual portions. Store these portions in lidded containers and let them chill in the fridge for one to three days. It's during this chilling stage that the transformation occurs—enzymes convert starches to sugars, imparting both flavor and the coveted golden crust our pizzas are known for.
Gentle Handling
When it's time to bake, bring your dough out of the coolness of the refrigerator a couple of hours in advance. To maintain the developed gas bubbles, gentle handling is key. Press and extend the dough using your fingertips instead of rolling, to keep those vital air pockets intact.
The Importance of Heat
Our stone ovens reach up to 850°F (454°C), while most home models peak at around 550°F (288°C). A preheated pizza stone or steel, left in the oven for an hour minimum, is essential to provide the necessary intense heat from below to produce a crust that is perfectly crisped while retaining its airy texture.
Perfecting pizza dough is an evolving process. Every batch is an opportunity to learn more about dough-craft. We encourage you to keep a record of your efforts, tinker with the variables, and find out what suits your kitchen best.
To see our dough-preparation method firsthand, come to our monthly pizza-making sessions where Chef Luca showcases these approaches. For the next session dates, take a look at our event schedule!