At NeutralServiceCenter, we're of the mind that superior pizza is born out of superior dough. With over 30 years spent refining our technique, we're thrilled to let you in on some of our culinary secrets. While the exact recipe remains a treasured secret, the tips we provide will enable you to make pizza dough of a professional caliber in your own kitchen.
Choosing the Right Flour
Your pizza dough's excellence begins with premium flour. 00 flour, a finely milled Italian variety with a moderate protein percentage (roughly 12%), strikes the ideal balance between elasticity and softness. Should 00 flour be unavailable, bread flour serves as a decent alternative, albeit with a nuanced difference in texture.
Temperature and Dough Hydration
The water's temperature plays a key role in dough development and the rate of fermentation. Use chilled water at approximately 45°F (7°C) for extended fermentation, which enhances flavor, or lukewarm water at 85°F (29°C) for a faster rise. Aim for a hydration level—a water-to-flour ratio—of 60-70% to suit most domestic ovens.
Yeast in Moderation for Enhanced Fermentation
A crucial element in achieving flavorful dough is the minimal use of yeast combined with a longer fermentation period. Our methods include using a mere 0.2% fresh yeast by flour weight, allowing the dough to ferment for 24-48 hours. This gentle fermentation cultivates complex flavors and results in more digestible dough.
The Role of Salt
Salt does much more than simply flavoring your dough; it fortifies the gluten framework and moderates fermentation. We suggest a fine sea salt at 2.5-3% of the flour's weight—introduce it once the flour and water are partly mixed so it doesn't come into direct contact with the yeast.
The Craft of Fermentation
Post mixing, let your dough undergo an initial bulk fermentation at ambient temperature for a couple of hours before dividing and forming it into dough balls. These should then be stored in lidded containers and refrigerated for 24-72 hours. Within the chill of the fridge, enzymes are hard at work transforming starches into sugars, contributing to both taste and the terrific browning of our pizza crusts.
Gentle Handling
When you're ready to prepare the pizza, take out the dough from the fridge 1 to 2 hours beforehand to permit it to reach room temperature. Handle the dough with care to maintain the developed air pockets. Rather than rolling it out, use your fingertips to press and spread the dough.
The Final Element: Intense Heat
While our specialized ovens can attain temperatures as high as 850°F (454°C), you may find your home oven tops out nearer to 550°F (288°C). To counter this, preheat a pizza stone or steel for a good hour to simulate the necessary intense floor heat for a well-crisped crust and fluffy interior.
The mastery of pizza dough is an evolving practice. Every batch is an opportunity to learn. It's beneficial to keep a log, tweak the variables, and pinpoint the perfect method for your home's kitchen.
To observe our dough fabrication up close, consider attending one of our monthly pizza-making sessions where Chef Giovanni delves into these techniques. Consult our schedule of events for more information!