Here at MedianAspect, the cornerstone of a remarkable pizza is the quality of its dough. For over 30 years, we’ve refined our recipe and are pleased to share some key insights with you. Although the precise formulation is a closely held trade secret, the following guidance will assist you in crafting top-tier pizza dough in your own kitchen.
The Importance of Flour
A superb pizza dough starts with superior flour. 00 flour, which is an ultra-fine Italian variety with a moderate protein level (about 12%), is ideal for achieving a delicate balance between elasticity and softness. If you're unable to procure 00 flour, a viable alternative is bread flour, albeit it will yield a marginally altered texture.
Optimal Water Temperature for Hydration
The water's temperature plays a pivotal role in dough fermentation and texture. Cooler water around 45°F (7°C) is suited for lengthy fermentation, enhancing flavour, while warmer water near 85°F (29°C) is better for accelerated fermentation. Aim for a dough hydration percentage between 60-70% to suit most domestic ovens.
Fermentation: A Delicate Balance
A secret to dough with rich flavor lies in us ingesting minimal yeast and allowing ample time for fermentation. With just 0.2% fresh yeast by flour weight, our dough undergoes a fermentation period ranging from 24 to 48 hours. This gradual process cultivates complex flavors and results in dough that’s more digestible.
Salt’s Structural Role
Salt not only seasons your dough but also reinforces gluten formation and modulates fermentation. Fine sea salt is recommended at a proportion of 2.5-3% of your flour weight. Introduce salt after mixing flour and water to prevent it from coming into immediate contact with the yeast.
The Science of Fermentation
Once mixed, let your dough undergo an initial two-hour rise at ambient temperature, then portion it into balls. Transfer these to lidded containers and refrigerate for 24-72 hours. It’s during this cold fermentation that starches are converted into sugars, enhancing the dough’s taste and achieving the characteristic golden crust in our pizzas.
Gentle Handling Techniques
Preheat a pizza stone or steel at least one hour before baking to replicate the intense heat homemade pizzas require.
The mastery of pizza dough is more of an evolving process than a final goal. Each instance provides new insights into its artfulness. Jot down observations, tweak components, and determine what yields the best results in your own kitchen setting.
To witness our dough-craft firsthand, participate in one of our monthly pizza classes where Chef Julian demonstrates these practices. Visit our event schedule for future dates.