At MealPalette, we're convinced the secret to remarkable pizza lies in the quality of the dough. With over thirty years of refining our technique, we're thrilled to divulge some key guidelines to help you recreate a pizzeria-style pizza base within your own kitchen, while keeping our signature recipe confidential, of course.
The Flour Matters
The cornerstone of any noteworthy pizza dough is the caliber of flour used. 00 flour is our go-to choice, with it being a finely-milled Italian variety that carries roughly 12% protein, striking the ideal compromise between elasticity and softness. Should 00 flour elude you, bread flour can serve as an alternative, even though it might slightly alter the final consistency.
Water Temperature and Hydration
The water's warmth plays a crucial role in the time it takes for dough to ferment and evolve. Opt for cool water about 45°F (7°C) for an extended fermentation that enhances flavor, while lukewarm water closer to 85°F (29°C) speeds up the process. A hydration ratio—water to flour—of 60-70% is generally suitable for most domestic ovens.
Minimal Yeast, Maximum Time
A key trick for a rich-tasting dough is the minimal addition of yeast combined with a generous fermentation timeframe. By limiting yeast to just 0.2% relative to the flour’s weight and letting it ferment over 24-48 hours, the dough develops layered flavors and becomes more digestible.
Salt: Not Just for Flavor
Salt serves a dual purpose in dough: it not merely infuses flavor but also reinforces the gluten network and modulates fermentation. Our preference is for fine sea salt at a ratio of 2.5-3% to the flour weight, added once the flour and water commence amalgamation, averting direct contact with the yeast.
The Art of Fermentation
Post-mixing, set your dough to rest and bulk ferment at ambient temperature for a bi-hourly duration. Afterward, separate into individual portions and store in lidded vessels to refrigerate spanning 24-72 hours. The cold fermentation phase is crucial as enzymes decompose starches into simpler sugars, enhancing flavor and contributing to the crust's appetizing browning when baked.
Handling with Care
Preparing to bake, extract the dough from chilling 1-2 hours in advance to temper it. Be gentle to maintain the airiness formed by fermentation. Press and expand the dough with your fingertips, avoiding rolling, which could deflate it.
The Final Touch: Heat
Our wood-fired ovens obtain soaring temperatures of 850°F (454°C), yet typical home ovens top out at about 550°F (288°C). To counter this, utilize a preheated pizza stone or steel for at least an hour, mimicking the intense heat required for a crisp crust and airy middle.
The mastery of pizza dough is a continual learning process. Each preparation reveals more about the craft. We urge bakers to document their efforts, tweak the recipe, and find what garners the best results in their distinct kitchen setting.
For a firsthand look at our dough method, attend one of the monthly pizza workshops led by Chef Luca, where we unpack these techniques in greater detail. Visit our events calendar for the forthcoming dates!