At NorthCircuit, we hold the conviction that extraordinary pizza begins with extraordinary dough. With a history that spans over 30 years in refining our recipe, we're thrilled to offer some insights into the craft. While the precise recipe is a closely-held secret (certain traditions should be preserved!), these foundational guidelines will enable you to replicate a pizzeria-style pizza dough in your own kitchen.
Choosing the Right Flour
The cornerstone of any outstanding pizza dough is premium flour. We advocate for the use of 00 flour, which is an ultra-finely milled Italian variety with a moderate protein level (approximately 12%). This is the ideal amalgamation for a dough that's both strong and supple. Should 00 flour be elusive, one can resort to bread flour, although the resulting texture will not be identical.
Water's Role in Dough Consistency
The temperature of the water can make a significant impact on both the dough's rise and its overall development. For a prolonged ferment, yielding a more nuanced flavor, water should be chilled to about 45°F (7°C). Conversely, a warmer temperature around 85°F (29°C) accelerates the fermentation. The dough's hydration level—water to flour ratio—ought to be within 60-70% for optimal results in typical home ovens.
Yeast Quantities and Fermentation Time
A key element to an aromatic dough is the minimal use of yeast coupled with an extended fermentation period. Our recipe incorporates a mere 0.2% fresh yeast in relation to the flour weight, which then undergoes fermentation for a period ranging from 24 to 48 hours. This unhurried approach nurtures the development of complex flavors and also renders the dough more digestible.
The Functional Role of Salt
Salt is not just a flavor enhancer—it also fortifies the gluten network and modulates fermentation. We recommend the inclusion of fine sea salt at a proportion of 2.5-3% based on the weight of the flour. It should be introduced once the flour and water have commenced combining, thereby averting direct contact with the yeast.
Fermentation: The Art and Science
Post-mixing, the dough should be left to ferment in bulk at ambient temperature for two hours before it's divided and fashioned into individual portions. These should then be placed into lidded containers and refrigerated for a span of 24-72 hours. It's during this chilled fermentation that transformative processes occur—enzymes convert starches to sugars, leading to heightened flavors and the coveted golden-brown hue of our crusts.
Gentle Handling of Dough
When ready to bake, remove the dough from the cold storage 1-2 hours beforehand to reach room temperature. It's crucial to handle the dough delicately to maintain the gas bubbles that have formed. Use your fingers to delicately press and stretch the dough, avoiding any rolling action, which would deflate those valuable air pockets.
The Heat Factor
While our professional ovens soar to temperatures of 850°F (454°C), domestic ovens usually have a maximum of around 550°F (288°C). To bridge this gap, utilize a preheated pizza stone or steel for at least an hour. This generates the intense heat required for a crust that's crispy on the outside and pillowy on the inside.
Perfecting pizza dough is an evolving craft, with each attempt offering new insight. It's advisable to keep notes, tinker with various factors, and find the rhythm that suits your home cooking arena.
If you're keen to observe our dough-preparation methods firsthand, consider joining us at our monthly pizza workshops, where Chef Julian will showcase these techniques more closely. Our events calendar has more information on upcoming sessions!