At ButterCreamLoaf, our philosophy is that superior pizza comes from superior dough. With over 30 years spent refining our blend, we’re thrilled to impart a few trade secrets. While the proprietary mix must be kept undisclosed, adhering to these guidelines will help you achieve professional pizza dough in your kitchen.
The Flour Matters
The base of outstanding pizza dough is premium flour. Our advice is to opt for 00 flour, an ultra-fine Italian variety with a moderate level of protein (about 12%), which results in an ideal mixture of elasticity and softness. In the absence of 00 flour, a suitable alternative is bread flour, albeit with a marginally altered texture.
Water Temperature and Hydration
The warmth of the water is pivotal for the yeast activation and dough consistency. Opt for cooler water at approximately 45°F (7°C) for extended fermentation, enhancing the dough's taste. For a rapid rise, warmer water close to 85°F (29°C) is preferred. A proper water to flour ratio, or hydration level, for conventional ovens should lie within 60-70%.
Minimal Yeast, Maximum Time
A key to tasteful dough is to minimize yeast use and maximize fermentation duration. We implement a scant 0.2% fresh yeast based on the flour's weight to enable dough rest for 24-48 hours. This unhurried fermentation cultivates intricate flavors and produces bread that's more digestible.
Salt: Not Just for Flavor
Salt's function extends beyond flavor enhancement—the mineral fortifies the gluten network and moderates yeast activity. We endorse the use of refined sea salt at a proportion of 2.5-3% of your flour's weight. Incorporate it once the flour and water begin to mix, avoiding direct contact with the yeast.
The Art of Fermentation
Post-kneading, allow your dough a room-temperature rise for a couple of hours, then segregate it into portions. Place these in lidded containers and chill for 24-72 hours. During this refrigerated fermentation, enzymes decompose carbohydrates into sugars, imbuing flavor and ensuring the crust's appetizingly golden hue.
Handling with Care
When ready to bake, extract the dough from cool storage 1-2 hours ahead to temper. Conserve the trapped air by tenderly forming the dough, using your fingertips for stretching, steering clear of rolling which might deflate the internal structure.
The Final Touch: Heat
Although our specialized ovens reach 850°F (454°C), home appliances usually cap at 550°F (288°C). Adjust by preheating a baking stone or steel for a sustained period. This emits the intense heat necessary to manifest a crunchy outer layer with a pillowy middle.
Perfecting pizza dough is an ongoing craft; each preparation teaches you more about the process. Document your findings, tweak the components, and find what fits best within your own cooking space.
To observe our dough-preparation methods firsthand, partake in our monthly pizza workshops where Chef Anna delves into these techniques. For upcoming sessions, refer to our event schedule!