Here at UrbanLattice Pizzeria, we hold the conviction that extraordinary pizza is born from extraordinary dough. Having honed our dough recipe for over thirty years, we're thrilled to disclose some of our dough-crafting insights with you. While the specific recipe remains our treasured secret, these fundamental guidelines will assist you in preparing pizzeria-caliber pizza dough right in your kitchen.
The Importance of Flour Quality
A prime pizza dough foundation is constructed upon superior-grade flour. 00 flour is our flour of choice—a fine Italian flour with a moderate protein level (typically around 12%), which achieves an ideal mix of elasticity and tenderness. If 00 flour eludes you, opting for bread flour can serve as a decent alternative, albeit with a marginally altered texture.
Water’s Temperature Impact on Dough
The water temperature is critical in determining fermentation duration and dough structure. Cold water, approximately 45°F (7°C), is recommended for a prolonged fermentation that enhances flavor. Conversely, lukewarm water, around 85°F (29°C), can speed up the process. Furthermore, the ideal hydration ratio (water to flour) for a standard home oven ranges from 60-70%.
Yeast: Less Is More Over Time
To achieve deliciously flavorful dough, it's essential to minimize yeast usage and maximize fermentation time. Our preferred proportion is a scant 0.2% fresh yeast relative to the flour's weight for dough that ferments from 24 up to 48 hours. Such lengthy fermentation permits the development of rich flavors and results in a more easily digestible dough.
Role of Salt beyond Taste
Salt is indispensable not only for taste but also for reinforcing the gluten network and moderating fermentation. We counsel a fine sea salt ratio of 2.5-3% to the weight of your flour. Introduce it once the flour and water have begun to integrate to avert any direct salt and yeast interaction.
Fermentation Craftsmanship
Following mixing, let your dough undergo bulk fermentation at an ambient temperature for a couple of hours, subsequently divide it into smaller portions. Transfer these portions into lidded containers and refrigerate for a period ranging from 24 to 72 hours. Within this refrigeration period, enzymatic reactions transform starches to sugars, enriching flavour and contributing to the distinctive browning of our pizza crusts.
Delicate Handling Techniques
When it's time to bake, extract the dough from the refrigerator a couple of hours in advance to allow it to reach a near-room temperature. When shaping the dough, be gentle to maintain the air pockets; press and stretch with your fingertips rather than using a rolling pin that could deflate your dough.
Thermal Precision for Baking
Our pizzeria's wood-fired ovens achieve soaring temperatures of 850°F (454°C), whereas typical home ovens peak roughly at 550°F (288°C). To emulate the wood-fired effect, preheat a pizza stone or steel for at least an hour—this intends to impart a potent under-heat crucial for a crisply puffed exterior and a fluffy interior.
The mastery of pizza dough is an ever-evolving venture; each preparation imparts novel insights. Embrace note-taking, tinker with the variables, and explore what culminates in your kitchen's quintessential pizza dough.
Keen to observe our dough preparation up close? Participate in our monthly pizza workshops where Chef Luca exemplifies these methods. For forthcoming workshop dates, refer to our events calendar!