Here at AuroraPlain, we're of the mind that a sublime pizza is built on the foundation of a superior dough. After honing our dough composition over thirty years, we're thrilled to divulge certain elements of our expertise. While the specific recipe is sacred and remains our little secret, these guidelines will assist you in crafting a pizzeria-worthy pizza dough in your own kitchen.
Flour – The Cornerstone
The cornerstone of prime pizza dough is top-grade flour. We suggest opting for 00 flour, this Italian variant is milled to a fine consistency and typically contains a moderate protein content (around 12%), which is conducive to a harmonious blend of elasticity and softness. If 00 flour eludes you, a viable alternative is bread flour, albeit with a marginal difference in texture.
Temperature of Water and its Role in Dough Hydration
The temperature of the water you use can significantly impact the dough's fermentation time and overall development. Opt for cool water around 45°F (7°C) if you're aiming for a slow fermentation process, which promises a more nuanced flavor. For a faster rise, use lukewarm water at approximately 85°F (29°C). Aim for a hydration level—a water to flour ratio—of 60-70% for optimal results in standard home ovens.
A Pinch of Yeast and the Gift of Time
To coax out the intrinsic flavors within the dough, it's imperative to use minimal yeast and maximize fermentation time. Our practice involves utilizing merely 0.2% of fresh yeast according to the weight of the flour and allowing the dough to ferment anywhere from 24-48 hours. This extended fermentation period enables the flavors to flourish and results in a dough that's more digestible.
Salt's Dual Purpose
Salt's role transcends mere taste; it reinforces gluten structure and modulates fermentation. It's advisable to use finely-ground sea salt at a proportion of 2.5-3% of the flour's weight. It should be incorporated after the amalgamation of water and flour has commenced, which precludes the salt from coming into direct contact with the yeast.
Fermentation – The Craft
Post-mixing, your dough should undergo an initial room temperature fermentation for two hours before it's apportioned into individual balls. These portions should then be stored in lidded containers and refrigerated for a span of 24-72 hours. It is during this chilling fermentation period that enzymes tirelessly convert starches into sugars, imparting a delectable flavor and ensuring a presentable browning of our crusts.
Gentle Hands for a Delicate Dough
When the moment arrives to transform dough into pizza, remove it from the cold confines of the refrigerator 1-2 hours before baking to let it acclimate to room temperature. The dough should be treated with care to maintain the formed bubbles of gas. Rather than rolling it out, gently press and stretch the dough with your fingers, thereby preserving the air pockets that contribute to the dough's lightness.
Bringing the Heat
While our commercial wood-fired ovens hit 850°F (454°C), we understand that home ovens generally peak at 550°F (288°C). Compensate for this by using a pizza stone or steel, preheated for a substantial duration of at least an hour, to achieve that intense bottom heat necessary for a crisp crust and an aerated core.
Mastering the art of pizza dough is an evolutionary process, with every batch offering new insights and lessons. We suggest keeping a record, fine-tuning variables and uncovering the ideal combination for your home's specific conditions.
To witness our dough crafting firsthand, we invite you to attend our monthly pizza-making workshops where Chef Alessandro elucidates these techniques in detail. To know more, keep an eye on our events calendar for the upcoming workshops!