Here at LevelAccessGateway, we hold the key to extraordinary pizza is in the dough's exceptional quality. With over 30 years spent refining our method, we are thrilled to unveil some insider tips. Our precise recipe remains a cherished secret, yet these guidelines should afford you the capability to craft restaurant-caliber pizza dough in your own kitchen.
The Significance of Flour
A superior pizza dough is built on top-notch flour. We suggest using 00 flour, which is a finely milled Italian flour with a moderate protein level of about 12%, giving an ideal mix of durability and softness. If 00 flour eludes you, a decent alternative would be bread flour, albeit with a somewhat altered texture.
Water Temp and Dough Hydration
Your water's temperature is pivotal to dough development and length of fermentation. Utilize chilly water at approximately 45°F (7°C) for a prolonged fermentation that enhances the flavor. For a rapid fermentation process, opt for tepid water at around 85°F (29°C). The hydration percentage, the water to flour ratio, ought to range from 60-70% for typical domestic ovens.
A Pinch of Yeast and a Wealth of Time
A crucial element for savory dough is a modest amount of yeast coupled with extended fermentation time. We use a mere 0.2% of fresh yeast relative to the flour for doughs that ferment for a day or two. This gradual timeframe enables the development of intricate taste notes, yielding easier-to-digest dough.
Salt's Role Extends Beyond Taste
Salt transcends just seasoning your dough—it augments the gluten network and regulates fermentation. We advocate using finely ground sea salt at a rate of 2.5-3% the weight of your flour. Make sure to incorporate it once the flour and water start to merge, keeping it away from direct contact with the yeast.
Fermentation is an Art
Post-mixing, let your dough experience a primary fermentation at room temperature for a couple of hours, then section it into balls. Place these dough portions into lidded containers and transfer to a refrigerator for 24-72 hours. It is during this cold fermentation that the transformation occurs—enzymes work to convert starch into sugars, yielding both taste and the golden-brown hue seen on our crusts.
Delicate Touches
When it's pizza-making time, take out the dough from the fridge 1-2 hours before baking to let it reach room temperature. Careful handling ensures the retention of the developed gas pockets. Gently press and stretch the dough with your fingertips instead of rolling, which would deflate those essential air bubbles.
The Essence of Heat
While our professional ovens can hit 850°F (454°C), most home ovens only reach about 550°F (288°C). To make up for this, use a pre-warmed pizza stone or steel for a minimum of an hour. This will give your pizza the intense bottom heat required for a crisp crust and a fluffy interior.
Mastering pizza dough takes practice and patience, with each attempt bringing new insights. We encourage you to document your process, fine-tune the variables, and pin down what suits your kitchen best.
Attend one of our monthly pizza workshops for a first-hand look at how we create our dough. Chef Anna will share these methods in more depth. See our events calendar for upcoming sessions!