At Slices & Spices Pizzeria, we're convinced that extraordinary pizza begins with extraordinary dough. With over thirty years in refining our recipe, we're delighted to impart some of our cherished tips to you. While we hold back our precise blend (certain traditions are best left untouched), these guidelines will assist you in crafting pizzeria-quality pizza dough within the comfort of your home.
Quality of Flour
Premium flour is the cornerstone of remarkable pizza dough. 00 flour is our suggestion—it's a finely milled Italian flour with a moderate level of protein, approximately 12%, which ensures the dough is both strong and supple. Should 00 flour be unavailable, bread flour works as an alternative, although there will be a subtle variation in texture.
Hydration and Water Temp
The degree of your water's temperature influences both the dough's development and its fermenting period. For a slow fermentation, resulting in enhanced flavor, opt for cool water around 45°F (7°C). For a swifter fermentation, lukewarm water at about 85°F (29°C) is appropriate. Your dough's hydration level, the water to flour ratio, ought to be in the 60-70% range for optimal results in standard home ovens.
Yeast in Moderation, Time in Abundance
A crucial element to tasty dough is using minimal amounts of yeast with extensive fermentation times. We utilize a mere 0.2% of fresh yeast in proportion to our flour weight, allowing our dough to ferment for 24-48 hours. This gradual method lets complex flavors emerge, yielding dough that’s not only full of taste but simpler to digest.
Salt's Role Beyond Taste
Salt plays an integral role beyond just seasoning the dough—it fortifies the gluten framework and modulates fermentation. Our advice is to use fine sea salt at a proportion of 2.5-3% to the weight of the flour. Introduce it once the water and flour begin to mix, which ensures the yeast doesn't come into direct contact with the salt.
Fermentation Craft
Post-mixing, allow your dough to undergo a bulk fermentation at room temperature for a couple of hours, then portion it out into balls. Stow these in sealed containers and refrigerate anywhere from 24-72 hours. This period of cold fermentation is pivotal—as enzymes degrade the starch into sugar, flavor and the dough's signature crust browning occur.
Gentle Manipulation
Prior to crafting your pizza, let the dough reach room temperature by taking it out of the fridge 1-2 hours ahead of baking. When shaping it, be gentle to retain the air bubbles that have formed. Rather than rolling, which deflates the dough, use your fingertips to press and stretch it.
Ultimate Step: Baking Heat
Our professional ovens achieve extreme heats of 850°F (454°C), while normal home ovens usually only reach 550°F (288°C). To counterbalance, utilize a preheated pizza stone or steel for a minimum of an hour. This method ensures the necessary intense bottom heat for that desired crisp outer crust and a fluffy inside.
The craft of perfecting pizza dough is a lifelong endeavor; each preparation is a learning experience. Note down observations, modify elements, and figure out what yields the best results in your distinct kitchen setting.
For an up-close look at our dough crafting, attend one of our monthly pizza making workshops where Chef Julian will guide you through these techniques step-by-step. Be sure to check our calendar for the next available dates!