At NeutraLisle, our philosophy is that outstanding pizza begins with outstanding dough. With over 30 years dedicated to refining our formula, we're delighted to share key insights with you. While our precise mixture is a closely guarded secret (certain traditions are meant to be kept), these fundamental tips will guide you in making a pizza dough of professional quality in your kitchen.
Flour is Fundamental
The cornerstone of a superior pizza dough is premium flour. 00 flour is our suggested choice, an ultra-fine Italian variety with moderate protein levels (about 12%). It strikes the ideal equilibrium for soft yet sturdy dough. Substitute with bread flour if 00 is unavailable, noting a slight textural variance.
Water's Temperature and Moisture Content
The water's warmth significantly influences the dough's rising time and texture. For gradual fermentation and heightened taste, cold water at approximately 45°F (7°C) is best. For a hastened process, opt for tepid water at nearly 85°F (29°C). Aim for moisture content between 60-70% for optimal results in standard home ovens.
Yeasts and Time: Less is More
For deeply flavorful dough, minimal yeast and extended fermentation are key. With only 0.2% fresh yeast compared to flour content, we allow a rest of 24-48 hours. This leisurely interval permits an intricate flavor profile to develop and results in a dough that's simpler to digest.
Salt's Dual Roles
Salt serves to not only enhance your dough's taste but also to fortify the gluten matrix and modulate yeast activity. Sea salt, finely ground and used at 2.5-3% of your flour's weight, is our recommendation. Introduce it once your dough starts to come together to avoid direct yeast contact.
Fermentation's Fine Art
Post-mixing, your dough should undergo a primary fermentation at ambient temperature for a couple of hours before being portioned into balls. Store these in sealed containers and chill from 24 to 72 hours. It's during this cold fermentation that enzymes transform starches into sugars, lending taste and crust coloration akin to our own.
Delicate Touch
Prior to crafting your pizza, temper the dough at room temp for 1-2 hours. Steer clear of rough handling to maintain the developed air bubbles. Use your fingers to delicately press and shape the dough, rather than a rolling pin, to protect those essential air pockets.
Heat: The Ultimate Dimension
While we utilize wood-fired ovens reaching 850°F (454°C), a regular home oven usually peaks at about 550°F (288°C). A pizza stone or steel, preheated for an ample hour, will deliver the intense base heat needed to mimic a crispy crust and voluminous interior.
The quest for perfect pizza dough is an evolving process. Each preparation advance your understanding. Record your findings, modify components, and discover your kitchen's specific dynamics.
For a firsthand look at our dough-preparation, sign up for our monthly workshops where Chef Emilia shares these techniques in depth. Learn more at our schedule of events!