Here at KitchenForth, our philosophy is that an outstanding pizza is built on the foundation of an outstanding base. With over 30 years of honing our techniques, we're thrilled to divulge a few industry insights. While our precise recipe is a closely guarded legacy, these cornerstone guidelines will set you on the path to crafting a pizza base that could rival any restaurant's offering right in your own kitchen.
A Flourish of Flour
The cornerstone of delectable pizza dough is premium grade flour. 00 flour, known for its ultra-fine texture and moderate protein levels—typically around 12%—is our go-to choice. It strikes a delightful balance between elasticity and softness. In the absence of 00 flour, bread flour serves as a respectable alternative, albeit with a marginally altered consistency.
Hydration and Heat
The heat of the water you use is crucial to the timing of fermentation and maturation of your dough. Opt for chilled water at about 45°F (7°C) for a prolonged fermentation that enhances the taste, or warmer water at around 85°F (29°C) to speed up the process. Aim for a water-to-flour hydration ratio within the 60-70% range for optimal results in standard home ovens.
Yeast and Time Synchronization
For a richly flavored dough, a small amount of yeast and an extended fermentation period are essential. We use a mere 0.2% fresh yeast by weight of flour for dough that ferments over a 24-48 hour period. This drawn-out fermentation allows intricate flavors to unfold, yielding a dough that's not only tasteful but also more digestible.
Salt's Structural Role
Salt contributes more than just taste to your dough—it amplifies gluten strength and moderates fermentation. We suggest incorporating fine sea salt amounting to 2.5-3% of your flour weight. Ensure that it's blended once the flour and water have just begun to come together to avoid it directly impacting the yeast's function.
The Craft of Fermentation
Following mixing, let your dough undergo a primary fermentation at a standard room temperature for a couple hours, then split it into separate balls. Store these in sealed containers and refrigerate anywhere from 24-72 hours. During this time, enzymes break down complex starches into more simple sugars—a process that not only enhances flavor but also is responsible for the captivating golden-brown hue of our pizza crusts.
Soft Hands for Soft Dough
When you're ready to craft your pizza, take the dough out of the refrigerator one to two hours before you plan to bake. Be tender with your dough to maintain the air pockets that have formed. Rather than rolling it out, gently press and stretch using your fingertips.
The Heat is On
While we can reach temperatures of 850°F (454°C) in our wood-fired ovens, a regular household oven will likely peak at about 550°F (288°C). To mimic that intense heat, use a preheated pizza stone or steel for at least an hour. This gives you the scorching base heat required to achieve that sought-after crispy crust with a pillowy core.
Perfecting your pizza dough is a lifelong pursuit where every attempt is a new learning opportunity. We encourage you to observe, tweak parameters, and discover the methods that suit your individual kitchen space the best.
To witness how we create our dough, join us at our monthly pizza craft classes where Chef Julien demonstrates these techniques step by step. Make sure to look at our events schedule for the next available session!