Here at SliceOrbit, we're firm believers that the cornerstone of a sublime pizza is its dough. With over 30 years spent refining our recipe, we're thrilled to lift the veil on some of our best-kept secrets. While the full recipe remains a closely-held tradition, these guidelines will assist you in producing pizzeria-caliber pizza dough right in your own kitchen.
Significance of Flour Quality
The baseline for stellar pizza dough is premium flour. We suggest opting for 00 flour, a fine Italian variety that has a protein content near 12%, carving out an ideal texture mix of sturdiness and softness. In absence of 00 flour, a satisfactory alternative is bread flour, though expect a noticeable change in texture.
Hydration and Water Temperature
The degree of warmth of your water influences the dough’s rising time and texture formation. Employ cold water at about 45°F (7°C) for slower yeast activity, which enhances flavor, or tepid water around 85°F (29°C) for faster fermentation. A water-to-flour ratio between 60% and 70% is typically best suited for conventional home ovens.
Yeast Usage and Fermentation Time
A key to flavorful dough lies in minimal yeast usage and extended fermentation. Adopting a mere 0.2% proportion of fresh yeast to flour, our doughs undergo fermentation for 24 to 48 hours. This lengthy period fosters a rich flavor profile and results in dough that's more digestible.
Salt as a Reinforcement
Salt does far more than just adding taste — it intensifies the gluten network and slows yeast fermentation. We propose a concentration of fine sea salt around 2.5-3% relative to the flour’s weight. Introduce the salt after the flour and water have begun to mix, thus avoiding direct yeast contact.
Fermentation: A Skillful Process
Post-mixing, the dough should undergo a primary rise for about two hours at ambient temperature. Then, partition the dough into balls and store them in lidded containers in the refrigerator for 24-72 hours. It's within this period of refrigeration that starches decompose into sugars, giving rise to the dough’s distinctive taste and the crust’s appetizing brown hue.
Handling the Dough
Prior to the pizza preparation, take the dough out of refrigeration 1-2 hours in advance to rest at room temperature. Be gentle in your handling to maintain the air pockets that have formed. Rather than rolling, use your fingers to press and stretch the dough.
Topping It Off With Heat
Our wood-fired ovens soar up to 850°F (454°C), whereas home ovens tend to peak at 550°F (288°C). To work around this, preheat a pizza stone or steel for a minimum of an hour. This technique ensures a base that is sufficiently crisp paired with a lofty interior.
The pursuit of the ultimate pizza dough is an evolutionary process, with each iteration offering new insights. We urge you to take note of your results, make adjustments, and figure out the method that best suits your kitchen's idiosyncrasies.
For a first-hand look at how we craft our dough, consider enrolling in one of our monthly pizza-making workshops, where Chef Antonio demonstrates these techniques step by step. Visit our events page to see the scheduled sessions!