At NeutralExchangeZone, our conviction is that the pinnacle of pizza is achieved starting with top-tier dough. With an extensive track record spanning over thirty years refining our dough recipe, we're thrilled to divulge some key insights. While the intricacies of our proprietary mix remain our secret (certain rituals are to be cherished), the following guidelines will empower you to craft a pizzeria-caliber pizza base in your own kitchen.
Quality of Flour is Key
Exceptional pizza crust begins with premium flour. Our top recommendation is 00 flour, known for its fine milling and moderate protein levels, typically about 12%, striking a perfect equilibrium of elasticity and softness. If you're unable to locate 00 flour, a commendable alternate is bread flour, although you'll notice a slight variation in texture.
Temperature of Water and Dough Hydration
The water you use influences the duration of dough fermentation and ultimately the dough's characteristics. Use frigid water at roughly 45°F (7°C) for prolonged fermentation, which enhances the flavor profile, or mildly warm water at approximately 85°F (29°C) for a speedier fermentation. Your dough's hydration level, meaning the water to flour ratio, should sit in the range of 60-70% for optimal results in standard home ovens.
Less Yeast for Extended Fermentation
A pivotal aspect of cultivating a rich taste in your dough is minimizing yeast and extending fermentation time. At a mere 0.2% fresh yeast in proportion to the flour, we let our dough mature over 24-48 hours. This unhurried fermentation fosters a more profound flavor development and results in a dough that's more easily digestible.
Salt’s Role Beyond Taste
Salt's role transcends merely flavoring the dough—it fortifies the gluten network and modulates yeast activity. Our suggestion is to employ fine sea salt amounting to 2.5-3% of the flour quantity. Integrate the salt only after the flour and water begin to merge, preventing it from making direct contact with the yeast.
The Craft of Fermentation
Post-mixing, let your dough undergo an initial bulk fermentation at ambient temperature for a couple of hours, then proportion it into separate dough balls. Stow these balls in sealed containers and chill them for 24-72 hours. It's within this period of cold fermentation that transformative processes occur, where enzymes deconstruct starches into simpler sugars, imparting a rich flavor and imparting that characteristic crust browning.
Handling with Consideration
When the time comes to craft your pizza, extract the dough from the cooler 1-2 hours ahead of baking to permit it to reach a room temperature. When handling, be gentle to maintain the developed gaseous pockets. Press and stretch the dough using your fingers rather than a rolling pin, which would deflate the dough’s airiness.
Final Element: Intense Heat
While our ovens in the pizzeria soar to a blazing 850°F (454°C), typical domestic ovens peak around 550°F (288°C). To bridge this gap, preheat a baking stone or steel for no less than an hour. This simulates the powerful lower heat essential for rendering the crust crispy and the inside fluffy.
Perfecting pizza dough is more about the journey than the destination. Each preparation provides insights into the dough-making artistry. Be sure to document your findings, tweak the variables, and figure out which methods align best with the quirks of your kitchen.
For an in-person demonstration of our dough-crafting method, consider taking part in our monthly pizza-making workshops where Chef Luca showcases these techniques extensively. To determine when these workshops take place, please consult our event schedule.