Here at SunrisePath, we're convinced that outstanding pizza begins with outstanding dough. With over thirty years dedicated to refining our dough recipe, we are thrilled to let you in on a few of our trade secrets. Although we must keep our exact recipe under wraps (some rituals must be honored!), these guidelines will empower you to produce pizza dough of professional caliber in your own kitchen.
Flour's Role Is Crucial
The key to superior pizza dough lies in the flour's quality. We advise choosing 00 flour, a finely milled Italian variety that typically has a moderate protein content, which is approximately 12%. This ensures an ideal mix of elasticity and softness. Should 00 flour be unavailable, bread flour is an excellent alternative, albeit offering a marginally altered texture.
Importance of Water's Temperature and Dough Moisture
Fermentation duration and dough formation are directly influenced by water temperature. Utilize colder water around 45°F (7°C) for a prolonged fermentation that allows a more flavorful dough to emerge. On the other hand, slightly warmer water, approximately 85°F (29°C), will speed up fermentation. The moisture level of the dough, which is the water to flour ratio, should ideally be between 60-70% to suit the average home oven.
Less Yeast for More Flavor
To achieve a delicious tasting dough, minimizing yeast use and maximizing fermentation time is essential. We typically opt for a mere 0.2% fresh yeast in relation to the weight of our flour, setting aside doughs to ferment over 24-48 hours. This duration allows flavor complexities to unfold and produces a digestively friendlier dough.
Salt’s Multiple Functions
Adding salt to your dough does more than merely enhance flavor—it fortifies the gluten structure and modulates fermentation. A fine sea salt amounting to 2.5-3% of your flour's weight is what we recommend. Introduce it when your water and flour have begun to merge so as to prevent the salt and yeast from coming into immediate contact.
Mastering Fermentation
Once mixed, let your dough undergo an initial collective fermentation at room temperature for 2 hours before dividing into separate portions for balls. Then, confine these balls in lidded vessels and move them to refrigeration between 24-72 hours. It is during this phase of cold fermentation that true alchemy occurs—starches mutate into sugars, enriching the taste and contributing to the dough's golden hue upon baking.
Gentle Handling
When preparing your pizza, take out the dough from the chiller 1-2 hours prior to baking to let it reach room temperature. When shaping, treat the dough tenderly to maintain the developed air bubbles. Employ your fingertips for nudging and pulling the dough, staying away from rolling, which could condense those essential air pockets.
The Ultimate Step: Heat
Even though our brick ovens are heated to 850°F (454°C), the maximum temperature in standard home ovens is often around 550°F (288°C). To make up for this, preheat a pizza stone or steel for a good hour. This will ensure sufficient bottom heat to achieve a crispy shell and a fluffy core.
Honing your skills in pizza dough creation is an ongoing endeavor. With each batch, you gain new insight into the art. We suggest taking notes, tweaking different factors, and pinpointing what yields the best results within the confines of your home kitchen.
Want to witness our dough-preparation process firsthand? Participate in one of our monthly pizza-making classes where Chef Alessandro breaks down these methods in greater detail. To find out when the next session takes place, have a look at our event schedule!