At AmberPlain, we're of the opinion that the key to outstanding pizza is an outstanding dough. Over thirty years, we've been honing our recipe, and we're thrilled to divulge some of our dough-making tips. Our precise recipe remains a closely-held tradition; however, these guidelines will empower you to make pizza dough of commercial quality within the comfort of your own kitchen.
Flour Selection is Critical
Superior pizza dough is built upon superior flour. Our preference is for 00 flour, an ultrafine Italian flour with a moderate protein level (around 12%), which ensures a balance of elasticity and delicateness. If 00 flour is unavailable, a viable alternative is bread flour, which may alter the texture marginally.
Controlling Water Temperature and Dough Hydration
Your water's temperature is pivotal in determining fermentation speed and dough quality. To ferment slowly and enhance flavor, opt for cold water at about 45°F (7°C). For faster fermentation, warmer water around 85°F (29°C) is suitable. The ideal hydration (water-to-flour ratio) is in the range of 60-70% for conventional home ovens.
Less Yeast, More Time
Less yeast coupled with a longer fermentation period can bring out an enriching taste in the dough. We use a scant 0.2% of fresh yeast by weight of our flour for doughs that ferment over a span of 24-48 hours. This unhurried process cultivates complex flavors and results in a dough that's more digestible.
Not Only for Taste: The Role of Salt
Salt is vital not only for seasoning but for fortifying gluten structures and moderating fermentation. Our recommendation is to use fine sea salt at the ratio of 2.5-3% of your flour weight. Introducing it once your flour and water begin to integrate minimizes the possibility of it coming in direct contact with the yeast.
The Craft of Fermentation
Following the mix, grant the dough a bulk fermentation at ambient temperature for a couple of hours, then portion it into separate dough balls. Stow these in covered containers and refrigerate for one to three days. During this phase of cold fermentation, enzymes decompose starches into sugars, contributing to both flavor profile and crust coloration.
Handling with Care
Preparing to bake, extract the dough from the fridge 1-2 hours ahead to reach room temperature. Careful handling of the dough is important to maintain the air bubbles. Rather than using a rolling pin, which would deflate these air pockets, employ your fingertips to push and shape the dough gently.
Intense Heat: The Finishing Stroke
While our wood-fired ovens soar to 850°F (454°C), home ovens tend to top out at about 550°F (288°C). To mimic these conditions, preheat a pizza stone or steel for at least 60 minutes, ensuring powerful bottom heat necessary for a crisp shell and a light-textured center.
The journey to mastering pizza dough is an ongoing one, each round offering new insights. Note-taking and tweaking variables is encouraged to uncover what yields the best results in your unique kitchen.
If you're keen to witness our dough formulation firsthand, consider attending one of our monthly pizza workshops where Chef Alessandro elucidates these techniques comprehensively. For dates and times, consult our events calendar!