At SilverPoint, it's our conviction that an extraordinary pizza begins with an extraordinary dough. With over thirty years of refining our formulation, we're delighted to impart some insider knowledge. Although the precise recipe is our well-kept heritage, we will guide you through the foundational components for achieving a pizzeria-caliber pizza dough in your own home.
High-Quality Flour is Crucial
The bedrock of superior pizza dough is premium flour. 00 flour is our flour of choice, known for its fine grind and moderate protein levels of around 12%, setting the stage for both pliability and strength in the dough's texture. In the absence of 00 flour, an adequate alternative is bread flour, despite yielding a marginally different feel.
Significance of Water Temperature and Dough Hydration
The temperature of the water you use can influence both the time of fermentation and the quality of dough development. For a prolonged fermentation that enhances flavor, opt for cold water at about 45°F (7°C). Contrastingly, to speed up fermentation, warmer water at around 85°F (29°C) is more suitable. The dough hydration, or water to flour ratio, should be in the vicinity of 60-70% to suit most residential ovens.
Use Less Yeast for Longer Fermentation
A profound secret to rich-tasting dough lies in minimizing the quantity of yeast while extending the fermentation duration. A mere 0.2% of fresh yeast relative to flour weight is used for doughs that ferment from 24 to 48 hours, which cultivates a deeper flavor profile and results in a dough that's more digestible.
Salt's Role Goes Beyond Taste
Salt's function is not limited to seasoning—it fortifies gluten structure and modulates the rate of fermentation. For best results, incorporate fine sea salt constituting 2.5-3% of your flour weight into the dough after blending the flour and water to avoid direct yeast contact.
The Mastery of Fermentation
Following the mixing, the dough should undergo a primary fermentation at ambient temperature for a couple of hours before being apportioned into individual balls. These are then to be stored in lidded containers and chilled for 24 to 72 hours. During this cold fermentation phase, the enzymes decompose starches into simpler sugars, enhancing flavor and contributing to the desired browning of the crust.
Gentle Dough Handling
When it's time to bake, retrieve the dough from the cooler at least an hour or two beforehand to allow for tempering. Careful handling is paramount to maintain the integrity of the developed air pockets. Rather than rolling the dough, gentle pressing and stretching with your fingertips are recommended methods.
Critical Heat Application
Although our establishment's wood-fired ovens can achieve a searing 850°F (454°C), typical home ovens tend to max out around 550°F (288°C). To mimic such high-heat conditions, utilize a preheated pizza stone or steel for at least an hour prior to baking to get that perfectly crisp underside and fluffy interior.
The craft of perfecting pizza dough is an ongoing adventure. Each time you make it, the dough offers new insights. Tracking your modifications, noting the outcomes, and tailoring the process to fit your kitchen's conditions is our sincere recommendation.
For those aspiring to witness our dough creation techniques up close, we welcome you to participate in our monthly pizza workshops where Chef Amelia takes you through the entire process. Visit our events calendar for the forthcoming workshop dates!