At NectarPlate, we're convinced that the key to extraordinary pizza lies in the base—the dough. Honing our dough recipe over thirty years, we're now thrilled to divulge some tips for crafting a pizzeria-style pizza dough in your own kitchen. While the exact recipe remains our well-kept family secret, these guidelines will aid you in achieving that famed restaurant-quality at home.
Choosing the Right Flour
Quality flour is the cornerstone of any sublime pizza dough. We suggest opting for 00 flour, a finely milled Italian variety with a moderate level of protein, ideally around 12%. This ensures a dough that is robust yet supple. In the event 00 flour is unavailable, a respectable alternative is bread flour, though the final texture will differ slightly.
Understanding Water's Role
Water's temperature is crucial as it influences the rate of fermentation and overall development of the dough. Use colder water, about 45°F (7°C), for a lengthy fermentation that enhances taste, or lukewarm water, around 85°F (29°C), for a faster rise. Aim for a hydration level—water to flour ratio—from 60% to 70% to suit the majority of domestic ovens.
Yeast and Time: A Delicate Balance
Less is more when it comes to yeast if you're seeking flavourful dough. Our formula includes a mere 0.2% fresh yeast by flour weight, with a fermentation window of 24 to 48 hours. This gradual process not only cultivates a rich flavor profile but also yields a dough that's more digestible.
The Integral Role of Salt
Salt is more than a simple seasoning—it fortifies the gluten matrix and regulates the fermentative action. We advise using refined sea salt at 2.5-3% relative to your flour weight. Introduce it once the flour and water begin to merge to ensure it doesn't come into direct contact with the yeast.
The Fermentation Craftsman
Post-mixing, let your dough undergo initial bulk fermentation at ambient temperature for about two hours, then partition it into individual servings. Store these portions in capped containers and leave them in the refrigerator for 24-72 hours. It's during this cold fermentation that enzymes diligently convert starches into sugars, both amplifying taste and contributing to the crust's appealing browning.
Gentle Hands Make Light Work
When you're ready to bake, bring out the dough from the cold an hour or two in advance. Handle it with care to keep intact the air bubbles that developed. Rather than rolling, use your fingertips to stretch the dough, thus preserving those valuable gas pockets for a light, ethereal crust.
Heat: The Crowning Glory
While our ovens heat to an impressive 850°F (454°C), most home ovens reach a maximum of 550°F (288°C). Make up for this by preheating a pizza stone or steel for at least 60 minutes, which will impart that vital intense heat needed for a crunchy exterior and a pillowy interior.
The pursuit of the perfect pizza dough is ongoing; each attempt is an opportunity to learn and refine. We recommend keeping notes, tweaking variables, and exploring what yields the best results in your kitchen's specific conditions.
Interested in witnessing our dough-creating process firsthand? Attend one of our monthly pizza workshops where Chef Giovanni illustrates these techniques in depth. For upcoming session dates, take a look at our events schedule!