At NeutraView, we're convinced that extraordinary pizza begins with extraordinary dough. With over 30 years of refining our methods, we're thrilled to divulge a few of our dough-making tips. Although our precise mixture remains a closely held staple, these foundational guidelines will set you on the path to making pizza dough of restaurant caliber within your own kitchen.
Flour's Importance
The key to top-notch pizza dough lies in using premium flour. 00 flour is our top choice—this finely milled Italian flour has a moderate protein level of about 12%, yielding the ideal mix of elasticity and softness. If 00 flour eludes you, bread flour can be a viable alternative, albeit with a discernible variance in texture.
Hydration and Water Temps
Water's temperature is crucial for the timing of fermentation and the development of the dough. Colder water around 45°F (7°C) is suited for a slow fermentation process that enhances taste, while warmer water nearing 85°F (29°C) speeds up fermentation. Aiming for a water-to-flour hydration ratio within the 60-70% range suits most standard ovens well.
Fermentation: A Slow-Dance with Yeast
To achieve a dough rich in taste, lessen the yeast and extend fermentation time. A mere 0.2% of fresh yeast compared to the flour amount allows for a 24-48 hour fermentation, nurturing the development of sophisticated flavors and resulting in an easier-to-digest dough.
Salt's Multifaceted Role
More than just a taste enhancer, salt solidifies the gluten formation and moderates the fermentation. For best effects, use finely ground sea salt at a ratio of 2.5-3% to the flour's weight, introducing it once the flour and water have started to amalgamate to avoid direct yeast contact.
The Craft of Fermentation
After integration, let your dough undergo an initial bulk fermentation at room temperature for a duration of 2 hours, then apportion it into separate dough balls. Store these in sealed containers and chill for 24-72 hours. It is during this cold fermentation that dough transformation takes place—enzymes break down the starch into sugars, conferring both flavor and the appetizingly browned crust we're known for.
Delicate Handling
When ready to bake, remove the dough from the cold environment 1-2 hours prior, allowing it to return to room temperature. Handle it delicately to maintain the air bubbles that have formed. The stretching and shaping should be done with the fingertips as opposed to rolling, which could deflate those critical air pockets.
Heat: The Final Element
Although our professional ovens attain an intense 850°F (454°C), typical household ovens usually cap at 550°F (288°C). To get around this, preheat a pizza stone or steel, letting it warm for at least one hour. This supplies the substantial bottom heat necessary for a crisp bottom and fluffy middle.
The quest for perfect pizza dough is an ongoing process. Each preparation is a learning opportunity. We encourage noting your findings, tweaking the process, and exploring what yields the best result in your unique kitchen setting.
To witness our dough crafting firsthand, consider attending one of our monthly pizza-making classes where Chef Anna showcases these techniques comprehensively. See our schedule of events for upcoming sessions!