At PlainMirror, we are convinced that extraordinary pizza is built on extraordinary dough. With over 30 years of refining our recipe, we're thrilled to impart some insights with you. While the exact formula remains our little secret (we have to keep some mystery!), these key guidelines will assist you in crafting pizzeria-grade pizza dough in your own kitchen.
The Importance of Flour
The cornerstone of top-notch pizza dough is premium flour. We commend the use of 00 flour, a finely milled Italian variant with a moderate protein level (close to 12%), which offers an optimal mix of structure and softness. If 00 flour is elusive, opt for bread flour for a slightly altered texture.
Water Temp and Dough Hydration
The warmth of your water can influence the fermentation duration and the dough's maturation. For prolonged fermentation (yielding superior taste), cold water about 45°F (7°C) is best. Conversely, for expedited fermentation, choose tepid water around 85°F (29°C). The dough's hydration, or the water to flour ratio, should be maintained at 60-70% for optimal results in domestic ovens.
Less Yeast, More Time
To achieve a flavorful dough, a minimal amount of yeast and extended fermentation are key. We employ just 0.2% fresh yeast based on the flour's weight, allowing our doughs to mature over 24-48 hours. This gradual process cultivates complex tastes and yields more digestible dough.
Salt's Dual Role
Salt isn't only for enhancing the taste—it amplifies the gluten matrix and moderates fermentation. For the best results, incorporate fine sea salt at a rate of 2.5-3% of the flour's weight. Introduce it once the flour and water have begun to amalgamate to avert the salt from making direct contact with the yeast.
Fermentation Craft
Post mixing, let your dough undergo bulk fermentation at an ambient temperature for two hours, then portion it into individual balls. Enclose these in lidded containers and refrigerate for a span of 24-72 hours. It's during this chilled fermentation that the remarkable transformation happens—enzymes disassemble starches into sugars, which infuse the dough with flavor and contribute to the crust's appealing browning.
Gentle Handling
When poised to bake pizza, take your dough out of the fridge 1-2 hours in advance to warm. Handle the dough with delicacy to maintain the air cavities that have formed. Rather than rolling, use your fingertips to depress and stretch the dough, which preserves the vital air bubbles.
Heat's Finishing Touch
Where our wood-fired ovens soar to 850°F (454°C), typical home ovens usually top out at 550°F (288°C). To adjust, employ a pizza stone or steel, preheated for no less than an hour. This imparts the intense under heat crucial for a crispy crust and a light middle.
Becoming adept at pizza dough is an ongoing adventure. Each preparation session is an opportunity to learn about the intricacies of the process. It's advantageous to keep notes, tweak various factors, and uncover what suits your kitchen environment best.
For those eager to witness our dough crafting firsthand, we invite you to our monthly pizza workshops where Chef Antonio elucidates these methods thoroughly. Peruse our events calendar for imminent sessions!