At SunsetCommons, our philosophy is that outstanding pizza is grounded in outstanding dough. With over 30 years dedicated to refining our formula, we're thrilled to impart some key insights for stellar homemade pizza dough. While our exact recipe remains a close-held secret, these fundamental tips will elevate your dough to a professional grade.
Quality of Flour is Key
Great pizza dough begins with premier flour. Opt for 00 flour, which is an ultra-fine Italian flour with a moderate protein content of roughly 12%, ensuring a delicate yet strong dough. In absence of 00 flour, a decent substitute is bread flour, which may alter the final texture slightly.
Water Temperature and Dough Hydration
The water's temperature is critical to the time taken for fermentation and the dough's overall development. Cold water at about 45°F (7°C) leads to a slower fermentation that enhances taste, while warmer water at 85°F (29°C) speeds up the process. Aim for a hydration level—water to flour ratio—between 60-70% in most residential ovens.
Less Yeast for Richer Flavor
To achieve a more robust flavor in the dough, use a minimal amount of yeast and extend the fermentation period. Our recipe includes only 0.2% fresh yeast relative to the flour weight, and we let the dough ferment for 24 to 48 hours, allowing the flavors to mature fully and facilitating digestion.
Salt's Functional Purpose
Beyond flavor enhancement, salt reinforces the gluten network and regulates fermentation. For optimal results, aim to use fine sea salt at a ratio of 2.5-3% of the flour weight. It is best to add salt once the flour and water have begun to integrate, as to not directly expose the yeast to it.
Mastery Through Fermentation
Post mixing, the dough should go through a 2-hour bulk fermentation at a normal room temperature. Afterward, divide the bulk into individual balls, place them into lidded containers, and let them cold ferment in the refrigerator for 24-72 hours. Here, the transformation occurs as enzymes convert starches into sugars, enriching the flavor and allowing the crust to develop its signature browning.
Gentle Handling of the Dough
Prior to baking, remove the dough from the refrigerator 1-2 hours ahead of time to bring it up to temperature. It's crucial to handle the dough with care to maintain the gaseous bubbles. Rather than rolling it out, which can deflate the bubbles, gently press and stretch with your fingertips.
Heat's Crucial Role
Although our professional ovens achieve 850°F (454°C), typical household ovens usually top out at 550°F (288°C). Compensate for the lower temperature with a preheated pizza stone or steel, ensuring it heats for at least an hour to simulate that fierce bottom heat enabling a crisp base and a fluffy interior.
Perfecting pizza dough is an evolving process, each attempt teaching you about its nuances. Note-taking, tweaking, and experimentation are encouraged to find the ideal approach for your own kitchen settings.
For a first-hand experience of our dough crafting, attend our monthly pizza seminars where Chef Luca performs these methods in extensive detail. For the next session, check our events calendar!