Here at DriftBridgePaper, we're passionate about the art of pizza, and it all begins with the perfect base: the dough. With over 30 years of refining our craft, we've decided to unveil some tips that will elevate your home-cooked pizzas. While our precise recipe remains a closely-guarded family heirloom, these foundational guidelines will guide you towards making pizzeria-style pizza dough.
The Importance of Flour
A top-notch pizza dough requires the best flour: 00 flour is an Italian variety ground to a fine consistency with about 12% protein content, striking a harmony between a strong yet supple dough. Should 00 flour be out of reach, bread flour is an acceptable alternative, albeit with a varied texture.
Optimizing Water Temperature and Dough Moisture
The water's warmth influences the dough's rise and texture. Utilize cold water, approximately 45°F (7°C), for a slow and flavor-enhancing rise, or opt for lukewarm water, about 85°F (29°C), for a faster rise. Aim for a hydration level—water to flour ratio—in the 60-70% range for ideal results in standard home ovens.
A Pinch of Yeast, a Wealth of Time
The secret to a tasteful dough is minimal yeast and an extended rise. We use a mere 0.2% count of fresh yeast based on the flour's weight, letting the dough rise leisurely for 24 to 48 hours. Such patience allows the flavors to mature fully while yielding a more digestible dough.
Salt's Role Beyond Seasoning
Salt's purpose in pizza dough transcends flavor—it fortifies gluten structures and tempers yeast expansion. Incorporate fine sea salt at a measure of 2.5-3% of your flour's weight, ensuring to mix it post the initial blending of flour and water to avoid impeding the yeast.
Fermentation: A Crafted Science
Post-mixing, let the dough undergo bulk fermentation at ambient temperature for a couple of hours, then portion and round it into balls. Stow these in lidded containers and chill for 24-72 hours. During this period, cold fermentation unravels, allowing enzymes to transform starches into sugars, imparting depth of flavor and the desired crust browning.
Gentle Handling Ensures Quality
When it's time to bake, take the dough out of the fridge an hour or two in advance to warm. Carefully handle the dough to conserve the air pockets that have formed, using fingertips to press and shape the dough instead of rolling, which could deflate those important bubbles.
The Crucial Element: Heat
Even though our specialized ovens can hit an impressive 850°F (454°C), most home ovens only reach up to about 550°F (288°C). To come close, preheat a pizza stone or steel for an extensive hour to deliver the concentrated underside heat necessary for a crisp crust and an airy middle.
Perfecting pizza dough is an evolving practice, with each trial providing new insights. Keep a record, experiment with variables, and find out what suits your kitchen best.
For those eager to see our dough-making process firsthand, we invite you to attend our monthly pizza workshops where Chef Julien demonstrates these methods up close. Visit our events calendar for the latest sessions!