Here at SilverCoast, we're convinced that remarkable pizza begins with exceptional dough. Having refined our approach over three decades, we're eager to divulge some insider tips. Though our unique recipe is a jealously guarded legacy, these fundamental insights will aid in producing pizzeria-level pizza dough right in your kitchen.
The Importance of Flour
Exceptional pizza dough is built on premium flour. We suggest choosing 00 flour, an ultra-fine Italian variety with a moderate level of protein (typically close to 12%). It delivers an ideal balance of elasticity and softness. In the absence of 00 flour, bread flour makes a decent alternative, albeit with a noticeable variance in texture.
Managing Water Temperature and Dough Hydration
The temperature of the water used can have significant implications on the fermentation time and the texture of your dough. Opt for cold water around 45°F (7°C) to encourage slow fermentation and enhance taste, or tepid water near 85°F (29°C) to speed up the process. For optimal results in domestic ovens, maintain a hydration ratio (water to flour) between 60-70%.
Less Yeast, More Time
A flavor-rich dough benefits from a small quantity of yeast coupled with extended fermentation. Our method uses a mere 0.2% of fresh yeast compared to the flour, letting the dough mature over a 24-48 hour period. This unrushed fermentation cultivates a complex flavor profile and yields a dough that's more digestible.
Salt's Role Beyond Taste
Salt serves not only to flavor your dough but also reinforces gluten structure and moderates fermentation. For best results, we advocate for fine sea salt at a proportion of 2.5-3% of the flour weight. Introduce it once the flour and water start to merge, avoiding direct contact with the yeast.
The Science of Fermentation
Post-mixing, let your dough undergo bulk fermentation at room temperature for a couple of hours, then portion it into balls for individual pizzas. Enclose these balls in containers with lids and chill them between 24-72 hours. During this cold fermentation, enzymes convert starches into sugars, which not only enhance flavor but also contribute to the distinct browning of our crusts.
Gentle Handling
When it's time to bake, take your dough out of the fridge one to two hours beforehand. To preserve the air bubbles formed during fermentation, handle the dough with care. Rather than rolling, which deflates the dough, gently push and stretch it out with your fingertips.
Essential Heat
Although our brick ovens can reach a scorching 850°F (454°C), most household ovens top out at about 550°F (288°C). To mimic the effect, use a pizza stone or steel that's been heating for a minimum of sixty minutes. This workaround supplies the fierce underside heat necessary to attain a crispy crust and a well-aerated core.
Perfecting the art of pizza dough is an ongoing process, with each attempt providing more insight into its intricacies. Keep detailed notes, adjust elements, and figure out what matches your kitchen's conditions.
Interested in observing our dough creation up close? Attend one of our monthly pizza-making classes where Chef Luca demonstrates these methodologies. For dates, peek at our activities schedule!