Here at GlobalNarrative, we hold the belief that extraordinary pizza begins with extraordinary dough. With over thirty years of refining our dough, we're thrilled to impart some of our exclusive tips. Although our precise recipe remains a closely guarded family tradition, these guidelines will assist you in producing pizzeria-caliber pizza dough within your kitchen.
Quality of Flour
The cornerstone of any delectable pizza dough is premium flour. We suggest choosing 00 flour, which is an ultra-fine Italian flour with a moderate protein level (typically around 12%). It strikes an ideal balance between elasticity and softness. In the absence of 00 flour, a viable alternative is bread flour, though the final texture may vary slightly.
Water Temperature and Ratio
Water temperature plays a critical role in the length of fermentation and the maturation of the dough. Cold water around 45°F (7°C) is your go-to for an extended fermentation period, leading to richer flavor profile. Conversely, warm water around 85°F (29°C) will accelerate the fermentation. Aim for a water to flour ratio within 60-70% for optimal results in residential ovens.
Fermentation: Less Yeast, More Time
A key to creating a savory dough is minimizing yeast and extending the fermentation period. We typically use a mere 0.2% of fresh yeast in relation to the flour for doughs that rest and rise over a period of 24-48 hours. This prolonged process fosters the development of sophisticated flavors and results in dough that's more digestible.
Role of Salt
Salt is integral not only for seasoning but also for fortifying the gluten network and modulating fermentation. Our recommendation is to incorporate fine sea salt at 2.5-3% of your flour's weight. It's best to mix in the salt after the flour and water commence combining, which prevents the salt from directly interfering with the yeast.
Fermentation Mastery
Once mixed, let your dough undergo a bulk fermentation at ambient temperature for two hours. Afterward, divide it into individual portions. Store each ball in a covered container and refrigerate them for a period ranging from 24 to 72 hours. The real transformation occurs during this cold fermentation phase—enzymes convert carbohydrates into sugars, yielding not just deep flavors but also the distinctive browning on our crusts.
Gentle Treatment
When it's time for pizza crafting, take your dough out of the fridge 1-2 hours prior to baking to bring it to temperature. Be gentle when handling the dough to maintain its air bubbles. Rather than rolling it out, which would deflate it, use your fingers to gently press and stretch it into shape.
Embrace the Heat
While our ovens soar to 850°F (454°C), typical household ovens generally max out at about 550°F (288°C). To make up for this, it's wise to preheat a pizza stone or steel for a minimum of an hour to mimic the intense under-heat needed for a perfectly crisp bottom and a fluffy interior.
Perfecting pizza dough is an evolving process, where every batch offers new insight. We encourage you to jot down observations, tweak the ingredients, and find the formula that suits your home's conditions best.
If you're keen to witness our dough preparation firsthand, consider signing up for our monthly pizza workshops where Chef Julian delves into these methods in great detail. For forthcoming sessions, peruse our event calendar!