At GlobalNetwork, our ethos is that superior pizza is built on superior dough. With over thirty years refining our mix, we're eager to divulge a few of our trade secrets. While our precise blend remains a private heirloom, the following tenets will empower you to craft a pizzeria-level pizza base within your own abode.
Flour's Importance
A premium pizza dough begins with premium flour. 00 flour, a finely milled Italian variety with an approximate protein content of 12%, is our choice for its ideal mix of elasticity and softness. For those unable to procure 00 flour, bread flour will suffice, albeit with a tinge of textural difference.
Water Heat and Dough Moistness
The warmth of the water influences the time taken for fermentation and the development of the dough. Chilled water around 45°F (7°C) is preferable for extended fermentation which enhances taste. Warmer water around 85°F (29°C) accelerates fermentation. Aim for a hydration ratio (water to flour percentage) of 60-70% to suit most domestic ovens.
Limited Yeast, Enhanced Duration
For dough infused with flavor, use scant amounts of yeast and permit extended fermentation. Our practice is to utilize a mere 0.2% of fresh yeast compared to our flour, giving rise to a 24-48 hour fermentation period. This leisurely approach cultivates sophisticated taste profiles and results in a more digestible dough.
Salt's Dual Role
Salt transcends mere taste — it fortifies the gluten framework and moderates fermentation. Integrating 2.5-3% fine sea salt relative to the flour after initial mixing avoids direct contact with the yeast, which could hinder its activity.
Fermentation as an Art
Following mixing, give your dough a few hours to ferment before divvying it into balls. Tuck these into lidded containers and cool them for a day to three days. It's in this cold fermentation that flavor deepens and sugars form, contributing to the crust's signature browning.
Delicate Handling
Prior to pizza assembly, allow the dough to return to room temperature. Treat it with care to keep intact the volumes of gases within. Press and expand the dough with your fingers, avoiding rolling, which deflates the crucial air pockets.
Heat's Finishing Stroke
While we employ ovens that eclipse 850°F (454°C), you'll likely be using a home oven whose pinnacle is closer to 550°F (288°C). Remedy this by preheating a pizza stone or steel for a solid hour; this mimics the intense lower heat necessary for achieving a crisp crust and airy middle.
Perfecting pizza dough is an exploration with no finality. Every iteration is a lesson in the art. Jot down your experiences, tweak your methods, and savor the discovery of what thrives in the confines of your kitchen.
For those intrigued by our dough-preparation rituals, our monthly pizza workshops are available, with Chef Giovanni providing an in-depth exposition of these methods. Check our schedule for forthcoming events!