At StillPassage, we're convinced that the cornerstone of extraordinary pizza is the dough. Through years of refinement, now over thirty years in the making, we're thrilled to divulge some insider tips to our craft. We can't give away our proprietary blend (some secrets are cherished tradition!), but by adhering to these fundamental principles, you can make pizza dough of professional standard in your own kitchen.
The Importance of Flour
Quality flour is critical to superior pizza dough. Our preference lies with 00 flour, an ultra-fine Italian flour with moderate protein levels, about 12%, to achieve an equilibrium of elasticity and softness. In the absence of 00 flour, bread flour can serve as an alternative, although the result may have a distinct texture.
Adjusting Water Temperature and Dough Moisture
The water's warmth plays a pivotal role in the length of fermentation and the maturation of the dough. Opt for colder water, around 45°F (7°C), for an extended fermentation that enhances the taste, or lukewarm water, close to 85°F (29°C), for a speedier fermentation. The ideal moisture content—the balance between water and flour—should sit at 60-70%, particularly in domestic ovens.
Limited Yeast for Extended Fermentation
A pivotal insight for delectable dough is to minimize yeast usage and maximize fermentation duration. We only use a minimal amount of fresh yeast, just 0.2% in comparison to the flour, allowing the dough to mature over 24-48 hours. This gradual method cultivates a richer flavor profile and yields a dough that's friendlier to the digestive system.
Salt's Structural Role
Salt doesn't just offer flavor—it fortifies the gluten network and modulates the fermenting process. It's best to use finely ground sea salt at a ratio of 2.5-3% to the flour weight. Introduce it when the flour and water begin to amalgamate so it won't come into direct contact with the yeast.
Mastering Fermentation
Post-mixing, let your dough rise en masse at a normal room temperature for 2 hours, then apportion it into separated dough portions. Tuck these into lidded containers and place them in the refrigerator for a period ranging from one to three days. It's during this chilled fermentation that complex flavors develop and starch breaks down into sugars, both contributing to the dough's taste and the appealing browned crust our products are known for.
Gentle Dough Handling
When it's time to craft your pizza, take the dough out and let it reach room temperature for 1-2 hours before baking. Treat the dough with care to maintain the bubbles from the fermentation. It's best to stretch the dough by hand, using your fingertips, avoiding a rolling pin that could deflate the air pockets.
Lastly, Heat Matters
Our commercial wood-fired ovens can reach a searing hot 850°F (454°C), but household ovens typically have a maximum of 550°F (288°C). To emulate a similar heat intensity, we recommend preheating a pizza stone or steel for at least one hour. This helps in achieving a crisp crust with a puffy interior.
Perfecting your pizza dough is a process of continual learning. Each attempt can provide new insights. We suggest keeping a log, tinkering with the variables, and finding the optimum approach for your kitchen.
For a firsthand observation of our dough crafting, come to our monthly pizza workshops where Chef Luca demonstrates these methodologies in fine detail. For upcoming session dates, take a look at our events schedule!