At PureProvisions, our philosophy is that the most extraordinary pizzas are a product of top-notch dough. With more than 30 years dedicated to refining our technique, we're thrilled to unveil select insights that can aid you in achieving pizzeria-caliber pizza dough in the comfort of your kitchen. While the proprietary blend is held close to our chest (certain legacies are to be treasured!), you can adopt these foundational recommendations for crafting quality homemade pizza dough.
Flour Type is Paramount
Quality pizza dough begins with the right kind of flour. Our preference is 00 flour, an ultra-fine Italian variety with moderate protein levels (typically about 12%), which yields a dough that strikes a harmony between chewiness and delicacy. In the absence of 00 flour, bread flour can serve as a fallback, although it will impart a somewhat distinct texture.
Optimal Water Temperature and Dough Hydration
The heat of the water is crucial for controlling the dough's rise and its maturation. Utilize chilly water around 45°F (7°C) for a more gradual fermentation that boosts the flavor, or warmer water close to 85°F (29°C) for faster fermentation times. Dough hydration, which is the water to flour ratio, should typically reside in the 60-70% range, especially for ovens intended for home use.
Less Yeast, More Fermentation Time
A savory dough is often the result of minimizing yeast and maximizing fermentation duration. We embody this by using just 0.2% fresh yeast relative to our flour weight, allowing the dough to undergo fermentation over 24-48 hours. This drawn-out process accentuates the flavor profile and facilitates easier digestion.
Salt's Role Beyond Taste
Salt is not solely for enhancing the flavor of your dough—it also fortifies the gluten matrix and moderates the fermentation. Fine sea salt, measuring around 2.5-3% of your flour weight, is our go-to. Introduce salt once the flour and water have begun integration, ensuring it doesn't directly come into contact with the yeast.
Fermentation: An Art Form
Post-mixing, let your dough undergo bulk fermentation at ambient temperature for two hours, then divide and form into separate dough portions. Store these in lidded containers and refrigerate them for a period spanning from 24 to 72 hours. It's during this prolonged, cool fermentation period that flavors develop profoundly as enzymes convert the starches into sugars—integral for the crust's distinct browning and taste.
Gentle Dough Handling
When it's time to bake, bring out your dough from the fridge an hour or two earlier, to allow it to reach near-room temperature. Handle the dough with care to keep the developed air pockets intact. Rather than using a rolling pin which may deflate the dough, gently stretch it using your fingers.
The Finale: Applying Heat
Our professional wood-fired ovens achieve a striking 850°F (454°C), a heat level beyond the capability of most residential ovens which generally max out at about 550°F (288°C). Compensate by utilizing a pre-heated pizza stone or steel, which should be warmed for at least 60 minutes, to supply that crucial intense bottom heat necessary for achieving a crisp crust and a soft, airy center.
Perfecting the pizza dough is an ongoing adventure; every round offers new lessons about the art. We encourage documenting your experience, tweaking variables, and discovering the ideal process for your own kitchen settings.
For a live demonstration of our dough-crafting method, consider attending our monthly pizza workshops, where Chef Luca will guide you through these techniques meticulously. Make sure to check our events schedule for the next available session!