At LilacPromenade, we're convinced that the secret to extraordinary pizza lies in the quality of the dough. With over thirty years dedicated to refining our recipe, we're thrilled to unveil a few of our closely-guarded tips. While our precise methodology is a closely-held secret, the guidelines we're sharing will enable you to craft pizzeria-level pizza dough within your own kitchen.
Choosing the Right Flour
The cornerstone of premium pizza dough is the choice of superior flour. 00 flour, an ultra-fine Italian variety with a moderate protein content of about 12%, is our recommended pick, as it strikes a harmonious balance of elasticity and softness. Should 00 flour be unavailable, a viable alternative is bread flour, despite yielding a somewhat altered texture.
Water's Role in Dough Consistency
The water's warmth plays a key part in controlling the dough's rise and its ultimate texture. Cooler water at about 45°F (7°C) leads to a prolonged rise, enhancing the taste, while warmer water around 85°F (29°C) results in faster fermentation. Aim for a hydration ratio (water to flour) of 60-70% to suit most domestic ovens.
Yeast Usage and Fermentation Period
To achieve a dough rich in taste, it's vital to utilize less yeast and longer fermentation periods. We employ just 0.2% of fresh yeast relative to the flour weight, and we let the dough ferment for an interval of 24-48 hours. This relaxed pace not only develops the flavor profile but also results in dough that's more digestible.
Salt's Utility Beyond Taste
Salt not only seasons your dough but also reinforces gluten networks and moderates yeast activity. We recommend fine sea salt at a ratio of 2.5-3% of your flour's mass. Introduce it after the flour and water have begun to blend, to avoid any direct contact with the yeast.
The Fermentation Process
Following the mixing stage, let your dough undergo initial fermentation at room temperature for two hours, then apportion it into balls. Store these balls in sealed containers and chill them for 24-72 hours. It's during this cold fermentation stage that enzymes break down complex starches into sugars, contributing to the savoriness and the golden-brown crust we're renowned for.
Handling Dough Delicately
When preparing to bake, take the dough out of the refrigerator 1-2 hours in advance to let it warm gradually. To maintain the integrity of the air pockets that have formed, handle the dough with gentle care. Stretch the dough with your finger pads as opposed to a rolling pin, which could deflate the built-up air bubbles.
The Importance of Adequate Heat
While our specialized ovens can reach temperatures upwards of 850°F (454°C), household ovens usually only go up to approximately 550°F (288°C). To mimic our results, preheat a pizza stone or steel thoroughly for at least one hour. This allows for the necessary intense heat to achieve a crisp crust along with a light, airy center.
The art of perfecting pizza dough is an evolving path. Each creation can teach you new insights into the art of dough making. We encourage you to document your experiences, tweak certain elements, and find the best technique for your home kitchen.
For a hands-on learning experience with our dough techniques, consider attending one of Chef Giovanni's monthly pizza workshops. Check our schedule of events for upcoming session dates!