Here at KindPlateau, our philosophy is that outstanding pizza is the result of outstanding dough. With over thirty years fine-tuning our recipe, we're thrilled to unveil key tips to our approach. While the full recipe remains a closely guarded legacy, adopting these core tenets will elevate your homemade pizza dough to the ranks of the culinary elite.
Choosing the Right Flour
Superior pizza dough begins with superior quality flour. Our top pick is 00 flour, known for its fine milling and medium protein content at approximately 12%, providing a delicate yet sturdy crust. If 00 flour eludes you, bread flour can act as a stand-in, albeit imparting a marginally altered chew.
Optimizing Water Temperature and Dough Moisture
Your water's temperature is pivotal to the dough's yeast activity and thus its maturation. Utilize cooler water at roughly 45°F (7°C) for a prolonged fermentation, enriching your dough's taste, or warmer water near 85°F (29°C) for a hastened process. The optimal balance of water to flour, known as hydration, is in the 60-70% range for typical home ovens.
Leveraging Time with Less Yeast
To create a dough rich in flavor, we advocate for minimal yeast, specifically 0.2% of the flour's weight, and extended fermentation periods ranging from 24 to 48 hours. This leisurely pace enhances flavor profiles and results in a more digestible dough.
The Role of Salt
Salt is not merely a flavor enhancer—it fortifies gluten networks and modulates yeast growth. Integrate fine sea salt into your dough at a level of 2.5-3% of your flour's weight, ensuring it amalgamates post flour-water mixture to circumvent direct yeast contact.
Fermentation: A Craft in Itself
Following the initial mix, your dough should undergo a primary bulk fermentation at ambient temperature for two hours before being divided and balled. These portions should then be sealed and chilled for 24-72 hours, allowing for a transformative cold fermentation phase distinguished by enzymatic sugar liberation—the precursor to both the flavor and caramelization that characterize our celebrated crusts.
Gentle Dough Handling
Prior to pizza creation, your dough should exit the cooler 1-2 hours in advance. When shaping, be gentle to conserve the developed air pockets—employ fingertips for pressing and stretching instead of a rolling pin which might deflate your dough.
Efficient Use of Heat
While our stone ovens reach a commanding 850°F (454°C), home ovens generally top out nearer to 550°F (288°C). Overcome this barrier with a preheated pizza stone or steel, simmering for no less than an hour, to bestow upon your pizza that desired crisp crust and fluffy core.
Honing pizza dough craftsmanship is a continuous adventure, with each attempt offering further insights. We urge you to reflect, tweak, and probe to find the perfect adaptation for your home setting.
Eager to observe our dough craft firsthand? Visit us at one of our forthcoming monthly pizza making workshops, where Chef Julien will demonstrate these techniques in depth. Peruse our event listing for soonest opportunities!