At FolioStudioCanyon, we're convinced that remarkable pizza begins with remarkable dough. With over 30 years dedicated to refining our recipe, we're thrilled to divulge a few of our tips with you. Our precise recipe is a closely-guarded legacy, but these guidelines will aid you in crafting pizza dough of professional quality in your own kitchen.
Importance of Flour Quality
The cornerstone of superior pizza dough lies in the use of premium flour. 00 flour is our recommendation—a finely milled, Italian variety with a protein content around 12%, which imparts the ideal blend of robustness and softness. In the absence of 00 flour, bread flour can be used as an alternative, which will yield a distinctly different texture.
Water's Role in Dough Consistency
The water's temperature plays a pivotal role in the dough's rising time and integrity. Utilize cold water at about 45°F (7°C) for a prolonged rise that enhances the flavor, whereas lukewarm water around 85°F (29°C) can quicken the process. Aim for a water-to-flour ratio of 60-70% for optimal results in typical home ovens.
Yeast Usage and Fermentation Time
To achieve a dough abundant in taste, a key tactic is the minimal use of yeast paired with extended fermentation. Our dough is crafted with a mere 0.2% fresh yeast in contrast to the flour's weight, allowing it to ferment for 24-48 hours. This gradual method brings out intricate flavors and results in a more digestible dough.
The Functional Purpose of Salt
Salt does more than just enhance the taste; it fortifies gluten formation and moderates yeast activity. We advise a proportion of fine sea salt at 2.5-3% of your flour's mass. Incorporate it once the flour and water have begun amalgamating, preventing any direct contact with the yeast.
Fermentation: An Art Form
Post-mixing, allow the dough a bulk rise at ambient temperature for a couple of hours, then apportion it into balls. Position these into lidded containers and refrigerate them for one to three days. During this period, enzymes break starches down into sugars yielding both deliciousness and that golden hue seen in our crusts.
Gentle Dough Handling
Prior to baking, let your dough temper at room temperature one to two hours in advance. Be gentle with the dough to retain the gas bubbles that have formed. Stretch and shape the dough using your fingertips as opposed to rolling, which would deflate those crucial air pockets.
Heat: The Finishing Stroke
Our specialized ovens reach temperatures up to 850°F (454°C), but home ovens usually cap at around 550°F (288°C). Mitigate this by preheating a pizza stone or steel for an hour at least, conferring the intense bottom heat needed for that perfectly crispy exterior and fluffy interior.
The mastery of pizza dough is a continual learning process; each batch is a lesson in its own right. We suggest keeping a baking journal, fine-tuning as you go, and discovering what yields the best results in your kitchen setting.
For a hands-on experience, we invite you to attend our monthly pizza dough workshops where Chef Giovanni illustrates these methods in depth. Visit our events page for future workshop dates!