At AmbientFlow, we're committed to the belief that extraordinary pizza is born from extraordinary dough. Over thirty years, we've refined our recipe, and we're eager to divulge some of our dough secrets to you. While the exact formulation remains our closely-held tradition, the tips we provide can guide you towards producing pizzeria-level pizza dough in your kitchen.
Flour: The Cornerstone of Dough
The starting point for top-notch pizza dough is premium flour. Our suggestion is to opt for 00 Italian type flour, which is milled to a fine consistency and has a moderate protein percentage of around 12%—ideal for achieving a dough that's both resilient and tender. In the absence of 00 flour, a suitable alternative is bread flour, although the resulting texture may differ slightly.
Importance of Water Temperature in Dough Hydration
The temperature at which water is combined with flour influences both the fermentation duration and the overall development of the dough. Cooler water at approximately 45°F (7°C) is ideal for extended fermentation, translating to a richer flavor, while warmer water at about 85°F (29°C) can speed up the fermentation process. The hydration ratio—water to flour—should be kept in the range of 60-70% to cater to the average capabilities of household ovens.
Yeast Usage and Fermentation Period
A crucial element in creating a dough rich in taste is to minimize the yeast and maximize fermentation time. Our recipes utilize a mere 0.2% fresh yeast compared to flour weight, allowing for a gradual fermentation of 24-48 hours. This lengthy process cultivates nuanced flavors and renders the dough more digestible.
The Functional Role of Salt
Far from merely providing seasoning, salt plays an integral role in strengthening gluten structure and moderating fermentation. A ratio of fine sea salt amounting to 2.5-3% of the flour weight is advisable. Introduce the salt once the flour and water begin to integrate, avoiding direct yeast contact.
The Science of Fermentation
Post-mixing, give your dough a bulk fermentation at room temperature for a couple of hours, then portion it into individual balls. Place these into lidded containers and refrigerate for a span of 24-72 hours. During this cold fermentation, starches convert to sugars, amping up flavor and contributing to the crust's lovely browning when baked.
Careful Dough Handling
When you're ready to craft your pizza, take the dough out of the refrigerator an hour or two prior to baking to let it acclimatize. Be delicate in handling the dough to preserve the bubbles that have formed. Rather than using a rolling pin, which can deflate the air pockets, gently press and stretch the dough with your fingertips.
Applying Heat Accurately
While true for our wood-fired ovens that reach 850°F (454°C), most residential ovens top out at 550°F (288°C). Mitigate this by utilizing a pizza stone or steel, preheated for no less than an hour. This furnishes the intense lower heat crucial for obtaining the crisp outer and fluffy inner that characterizes a well-baked pizza.
The mastery of pizza dough is an evolving process—each preparation is a learning opportunity. Maintain a record of your attempts, alter different parameters, and ascertain what yields the best outcome for your individual kitchen setting.
To watch our dough-crafting process firsthand, enroll in our monthly pizza seminars, where Chef Antonia will showcase these methods in depth. Visit our events page for forthcoming dates!