In the kitchens of UrbanForum Pizzeria, we're convinced that outstanding pizza begins with outstanding dough. With over thirty years refining our recipe, we’re thrilled to divulge some key insights. While our specific blend remains under wraps to preserve the tradition, the following tips will elevate your at-home pizza dough to match pizzeria standards.
Choosing the Right Flour
The cornerstone of any excellent pizza dough is the use of superior flour. 00 flour is our suggestion; an ultra-fine Italian flour that typically contains a modest amount of protein (about 12%). This achieves an optimal mix of elasticity and softness. If 00 flour isn’t an option, a decent alternative is bread flour, even though the outcome may vary slightly in texture.
Temperature and Dough Hydration
Fermentation time and dough maturation are significantly influenced by the temperature of the water you use. Opt for chilly water around 45°F (7°C) to achieve a slow fermentation, enhancing the taste. To speed up the process, warmer water near 85°F (29°C) can be used. A good home oven’s hydration level, which is the water-to-flour ratio, hovers around 60-70%.
Yeasty Endeavors
A key to delectable dough is to minimize yeast and maximize fermentation duration. Our technique involves utilizing a mere 0.2% fresh yeast in proportion to the flour, allowing the dough to ferment for 24-48 hours. This extended fermentation period helps develop complex flavors while making the dough easier on the stomach.
Salt’s Role Extends Beyond Taste
Salt's role extends beyond merely flavoring the dough – it's also crucial in reinforcing the gluten network and managing the fermentation pace. We advise incorporating fine sea salt at 2.5-3% of the flour's weight. Introduce salt once the flour and water have begun merging to avert direct yeast contact.
Fermentation Craftsmanship
Allow your mixed dough to undergo bulk fermentation at room temperature for a couple of hours before portioning it into separate dough balls. These balls should then be stored in lidded containers and chilled for 24-72 hours. During this cold fermentation phase, enzymes convert starches into sugars, this not only tastes delicious but also contributes to our crusts' delightful browning.
Gentle Touches
When ready to bake, take the dough out of the fridge 1-2 hours before baking to bring it to room temperature. When handling the dough, be light-handed to maintain the developed air pockets. Rather than rolling it out, softly press and stretch the dough with your fingertips.
High Heat for the Perfect Bake
Our wood-fired ovens reach an impressive 850°F (454°C), but most residential ovens will only heat up to about 550°F (288°C). To counteract this, thoroughly preheat a pizza stone or steel for at least an hour prior to baking. This technique will give you that much-needed intense bottom heat for a crispy crust and pillowy interior.
Perfecting pizza dough is an evolving craft, and each round of dough is a lesson in itself. We suggest you take detailed notes, play with different variables, and pinpoint what yields the best outcomes in your home space.
Keen to see our dough-making method firsthand? Attend one of our monthly pizza workshops where Chef Giovanni walks through these techniques in depth. For upcoming workshop dates, keep an eye on our events calendar!