At ThistLedell, we're passionate about crafting superior pizza, which begins with unparalleled dough. After refining our technique for over 30 years, we're thrilled to disclose some key insights. While our precise recipe remains a closely-guarded treasure, the guidelines we offer will empower you to produce professional-caliber pizza dough within the comfort of your kitchen.
Flour: The Cornerstone Ingredient
The bedrock of premium pizza dough is top-notch flour. Our suggestion is to choose 00 flour, a finely-milled Italian variety with a modest protein percentage (circa 12%), ensuring an optimal mix of strength and suppleness. Should 00 flour evade you, an acceptable alternative is bread flour, albeit with a marginally different texture.
Hydration and Water Temperature
The warmth of the water has implications for how long fermentation takes and the structure of your dough. Utilize chilled water at about 45°F (7°C) for a protracted fermentation that conversely enhances flavor. For faster fermentation, opt for water that's lukewarm at roughly 85°F (29°C). A hydration level of 60-70% is suitable for most household ovens.
Limited Yeast for Extended Fermentation
An essential key to delectable dough is minimal yeast usage combined with extended fermentation periods. Our practice involves using a mere 0.2% of fresh yeast in relation to the flour's weight, letting the dough ferment between 24-48 hours. This protracted duration permits the development of rich flavors and yields a dough that's more digestible.
Salt's Role Beyond Taste
Salt's role transcends mere flavor enhancement—it fortifies the gluten matrix and regulates yeast activity. We suggest a proportion of fine sea salt at 2.5-3% relative to the weight of the flour. Introduce it once the flour and water begin to integrate, avoiding direct contact with the yeast.
The Craft of Fermentation
Following mixture, let the dough rise collectively at a normal room temperature for a couple of hours, then segregate it into portions. Enclose these segments in containers and refrigerate anywhere from 24 to 72 hours. During this colder fermentation phase, the transformation occurs—enzymes decompose carbohydrates into sugars, enriching the flavor and fostering the crust's distinct caramelization.
Gentle Handling
When it's pizza-making time, take the dough out of the cool environment 1-2 hours prior to baking, allowing it to reach ambient temperature. Caress the dough lightly to retain the developed air bubbles. Employ your fingertips for pressing and extending the dough, evading the use of a rolling pin that would condense those crucial pockets of air.
The Final Ingredient: Intense Heat
Our wood-fueled ovens achieve a staggering 850°F (454°C), while common household ovens usually max out around 550°F (288°C). Compensate by employing a pizza stone or steel, thoroughly pre-heated for at least one hour, to provide that critical searing bottom heat necessary for a blistered exterior and a fluffy interior.
The mastery of pizza dough is an ongoing pursuit; each preparation is educational. We encourage you to keep a log, tweak variables, and ascertain what best resonates with your unique culinary setting.
If you're keen to witness dough crafting firsthand, attend one of our monthly pizza-making classes where Chef Luis illustrates these techniques vividly. Refer to our event schedule for imminent dates!