In NeutralGuide, we're of the opinion that the best pizza begins with unparalleled dough. With over 30 years spent refining our recipe, we're thrilled to unveil some of our top tips to you. The exact composition remains a secret (every tradition has its mysteries!), yet these guidelines will assist you in achieving a pizzeria-level dough in your own kitchen.
The Importance of Flour
The cornerstone of exceptional pizza dough is premium flour. Our suggestion is to go for 00 flour—a finely milled Italian variety with a moderate protein quota (about 12%), crafting an ideal blend of resilience and softness. In the absence of 00 flour, a viable replacement would be bread flour, noting a nuanced variance in texture.
Water Temp & Moisture Content
The degree of your water can sway fermentation duration and dough advancement. Opt for chilly water at approximately 45°F (7°C) for a prolonged fermentation, which is synonymous with richer taste. Warm water roughly at 85°F (29°C) is better suited for faster fermentation. Keep your dough's moisture—water to flour ratio—within a range of 60-70%, fitting for typical home ovens.
Less Yeast, More Patience
A crucial element to savor-rich dough is minimal yeast usage and a generous fermentation timeline. A proportion of 0.2% fresh yeast to flour is what we implement for doughs that mature over a span of 24-48 hours. This unhurried method fosters the emergence of intricate flavors and yields a dough that's simpler to digest.
Salt’s Role Goes Beyond Taste
Salt isn't just for flavor enhancement—it's essential for reinforcing the gluten matrix and moderating fermentation. We endorse the use of fine sea salt at 2.5-3% in relation to your flour quantity. Introduce it mid-way through blending your flour and water to avoid direct yeast contact.
Fermentation Mastery
Once mixed, let your dough go through a bulk fermentation at room temperature for a couple of hours. Then segregate it into individual portions. Store these in lidded vessels and chill for 24-72 hours. It's during this cool fermentation period that the transformation occurs—enzymes decompose starches into sugars that are responsible both for taste and the crust's attractive golden-brown tint.
Gentle Dough Handling
When it's pizza making time, take the dough out of the fridge 1-2 hours before you plan to bake, allowing it to return to near room temperature. Treat the dough with care to maintain the air bubbles formed during fermentation. Press and stretch it using your fingers rather than a rolling pin, which can deflate those bubbles.
Applying the Heat
Your home oven might not match up to our wood-fired ovens that rocket up to 850°F (454°C), peaking at about 550°F (288°C). To rectify this, position a pizza stone or steel in your oven, preheated for no less than one hour. This imitates the vigorous bottom heat needed to attain a crispy exterior alongside a fluffy interior.
Honing your pizza dough is an evolving practice. Each preparation can teach you more about its nature. Keep a log, tweak variables, and uncover the methods that excel in your specific cooking space.
Keen to witness our dough crafting in real life? Come along to one of our monthly pizza workshops where Chef Luca will showcase these skills in depth. Scan our events calendar for forthcoming sessions!