Here at VelvetStoneCube, we're convinced that the most amazing pizzas are built on top-notch dough. After refining our dough for over 30 years, we're thrilled to let you in on some tips from our expertise. Although our specific mixture is a closely-held tradition, we're sharing key tips that can empower you to whip up premium pizza dough within your very own kitchen.
Choosing The Right Flour
The cornerstone of any exquisite pizza dough is superior flour. 00 flour is what we suggest; it's a finely milled Italian variety that features a moderate level of protein, typically around 12%. This yields an ideal mix of chewiness and softness. In the absence of 00 flour, go for bread flour as a replacement, keeping in mind that the final feel may slightly vary.
Water’s Role: Temperature and Moisture Content
Water's warmth is pivotal, influencing your dough's fermentation period and its overall maturation. Cold water, approximately 45°F (7°C), promotes extended fermentation, enhancing flavor. Warmer water, about 85°F (29°C), speeds up the process. For dough hydration, aim for a water-to-flour ratio within 60-70%, especially for conventional ovens found in homes.
Limited Yeast for Prolonged Fermentation
A crucial element in crafting a flavorsome dough is minimizing yeast usage and extending fermentation time. Our method uses a mere 0.2% of fresh yeast based on the flour volume, with a fermentation timeline of 24 to 48 hours. Such gradual fermentation cultivates intricate flavors and results in dough that's more easily digested.
Salt’s Dual Purpose
Salt isn't only essential for taste—it also fortifies the gluten network and tempers the fermenting process. Our preference is for fine sea salt at 2.5-3% relative to the flour's weight, introduced after the flour and water have begun to integrate, to avoid direct contact with the yeast.
The Craft of Fermentation
Post-mixing, give your dough a room temperature rise for a couple of hours, then proceed to portion it into separate balls. Encase these portions in lidded containers and chill them for 24-72 hours. It's during this cooling fermentation stage that enzymes act on starches, transforming them into sugars, hence enriching the flavor and contributing to the crust's golden hue.
Gentle Handling
When you're ready to bake, remove the dough from the cold storage about an hour or two prior to ensure it acclimates. Treating the dough with a light touch preserves the gaseous bubbles formed within. Rather than rolling the dough out, which flattens the bubbles, use your fingertips to gently press and stretch it out.
Applying Heat Strategically
In the absence of our high-heat wood-fired ovens, which reach 850°F (454°C), you'll likely be using a home oven which typically tops out at 550°F (288°C). Counteract this difference by preheating a pizza stone or steel for at least an hour prior to baking. This mimics the strong bottom heat necessary for a crust that's both crisp and airy.
The quest for perfecting pizza dough is an ongoing adventure, with each endeavor teaching you more about the methodology. We suggest you jot down notes, tweak factors, and determine what yields the best results in your particular cooking space.
Should you wish to witness our dough-preparation process first-hand, consider participating in one of our monthly pizza workshops hosted by Chef Alessandro, wherein he will demonstrate these steps in detail. For future dates, take a peek at our event schedule!