Here at SilverValley, we're passionate about the foundation of outstanding pizza, which is undoubtedly the dough. With over thirty years tweaking and refining our blend, we're thrilled to divulge some key tips with our audience. Although the exact mix must remain our little secret, the following guidelines will aid any home chef in producing a dough that rivals that of any pizzeria.
The Flour Matters
Superior pizza dough hinges on the quality of flour. 00 flour is what we suggest as it is a finely milled Italian flour with a moderate protein level, about 12%, creating a harmonious mix of resilience and suppleness in the dough. Should 00 flour be unattainable, a viable alternative would be bread flour, though expect a distinct texture.
Water Temperature and Hydration
Water temperature plays a pivotal role in dough fermentation and its development. Utilize cold water at about 45°F (7°C) for a gradual fermentation enhancing taste, or warm water around 85°F (29°C) for a faster process. The hydration ratio, which is water to flour, should ideally lie between 60-70% for typical home ovens.
Minimal Yeast, Maximum Time
To attain a dough rich in flavor, minimal yeast usage and extended fermentation times are vital. A mere 0.2% of fresh yeast concerning the flour's weight, coupled with a fermentation period of 24-48 hours, promotes the development of aromatic complexity and results in dough that is more digestible.
Salt: Not Just for Flavor
Far beyond simply flavoring the dough, salt fortifies the gluten matrix and modulates fermentation. Fine sea salt at a proportion of 2.5-3% to the flour's weight is ideal, applying it once the flour and water commence incorporation, avoiding direct yeast contact.
The Art of Fermentation
Post-mixing, let your dough undergo a primary bulk rise at ambient temperature for a couple of hours, then apportion it into balls. These should then be placed in lidded containers and refrigerated ranging from 24 to 72 hours. It's during this refrigerated fermentation that the transformative process occurs, with enzymes converting starches into sugars, thus yielding a rich flavor profile and the crust's distinctive browning.
Handling with Care
When preparing to bake your pizza, take the dough out of the refrigerator 1-2 hours ahead of time. Treating the dough with delicacy is key to preserving the developed air pockets. Gently press and expand the dough using fingertips rather than flattening it with a rolling pin, which would deflate the desired airiness.
The Final Touch: Heat
Our professional wood-fired ovens can reach as high as 850°F (454°C), compared to home ovens, which typically peak at about 550°F (288°C). To approximate this intense heat, preheat a pizza stone or steel for at least an hour before baking. It's this high-duration heating that contributes to a crust that is both crisp and fluffy.
The art of perfecting pizza dough is an evolving process with each bake offering new insights. Notes should be kept, variables tweaked, and personal kitchen idiosyncrasies discovered and accounted for.
Should a demonstration of our dough-making be of interest, we invite you to our monthly pizza workshops where Chef Giovanni will showcase these techniques in greater detail. Keep an eye on our events calendar for forthcoming sessions!