Here at UrbanLibrary, our philosophy is that superior pizza begins with superior dough. With over 30 years of refining our method, we're now delighted to disclose some key insights we've garnered. While our exact recipe remains a closely-guarded secret (as some customs must), these guidelines will aid you in achieving pizzeria-level pizza dough in your own kitchen.
The Flour is Key
A crucial ingredient for excellent pizza dough is premium-grade flour. 00 flour is our suggested choice, which is a finely milled Italian flour with a moderate protein percentage (about 12%), resulting in just the right mix of elasticity and softness. If 00 flour is unavailable, bread flour can act as a suitable alternative, though the final texture may vary slightly.
Optimal Water Temperatures and Dough Moisture
Your dough's performance and the rate at which it ferments depends on the temperature of the water you use. Chilled water at about 45°F (7°C) should be used for prolonged fermentation, enhancing flavor, while warmer water closer to 85°F (29°C) speeds up the process. The water-to-flour hydration ratio ought to hover between 60-70%, especially for typical home ovens.
Less Yeast, More Fermentation Time
An important aspect for creating tasty dough is using a minimal amount of yeast and a longer fermentation period. We utilize a mere 0.2% fresh yeast in proportion to the flour when tackling doughs that ferment over a 24-48 hour period. This gradual fermentation cultivates intricate flavors and results in a dough that is easier to digest.
Role of Salt Beyond Taste
Salt not only seasons the dough but also reinforces the gluten framework and moderates fermentation. We advise incorporating fine sea salt at a ratio of 2.5-3% of the flour weight. It should be added once the flour and water mixture begins to amalgamate, which prevents the salt from coming into direct contact with the yeast.
The Art of Dough Fermentation
Post-mixing, it's best to allow the dough to go through initial bulk fermentation at room temperature for a couple of hours before it's portioned into individual balls. These should then be stored in lidded containers and placed in the refrigerator to slowly ferment for 24-72 hours. This cold fermentation process is the transformative stage where enzymes break starches into simpler sugars, enriching the flavor and contributing to the crust's appealing golden coloration.
Gentle Dough Handling
Prior to pizza assembly, the dough should be removed from the refrigerator some 1-2 hours in advance to warm up a bit. It should be handled with care to maintain the gas bubbles within. Gently pressing and stretching the dough with the tips of your fingers is preferred over rolling, which can deflate those essential air cavities.
Applying the Right Amount of Heat
Our professional wood-fired ovens can achieve a towering 850°F (454°C), but a home oven generally peaks at about 550°F (288°C). To get close to that intense heat, preheat a pizza stone or steel for at least an hour, which helps to recreate the crispiness of the crust and the soft, airy texture inside the dough.
Perfecting pizza dough is a continuous learning experience. Every batch can teach you something new about the technique. Keep a record of your attempts, play with various factors, and determine what yields the best results in your home kitchen environment.
To witness our dough-making magic in action, attend one of our pizza workshops held monthly where Chef Leonardo demonstrates these methods in detail. Check our events calendar for the next available session!