At NeutralLane, our ethos is that sublime pizza begins with outstanding dough. Spanning over thirty years to refine our formula, we're thrilled to divulge some of our dough crafting wisdom. Although our specific blend remains our own (some rituals must stay untold!), these foundational guidelines will empower you to achieve pizzeria-caliber pizza dough in the coziness of your kitchen.
Choosing the Right Flour
The bedrock of exquisite pizza dough lies in the use of superior flour. 00 flour, which is a smooth Italian flour with a medium protein level of around 12%, is our suggested option for achieving a harmonious mix of elasticity and softness. If 00 flour is unavailable, a decent alternative is bread flour, albeit with a marginally altered feel.
Optimizing Water Temperature and Hydration
The warmth of the water is pivotal for timing the fermentation and the maturation of the dough. Employ chilled water at about 45°F (7°C) for an elongated fermentation (yielding a richer essence), or use lukewarm water at approximately 85°F (29°C) for a rapid fermentation cycle. Hydration levels, or the proportion of water to flour, should typically hover between 60-70% for the average home oven.
Yeast and Time: A Delicate Balance
To achieve a tastefully enriched dough, use a smaller quantity of yeast and invest in a lengthier fermentation period. Our dough, which ferments for 24-48 hours, contains merely 0.2% fresh yeast in relation to our flour weight. This extended process allows for the emergence of complex taste profiles and results in a dough that's more easily digested.
Salt's Role Beyond Seasoning
Salt's function transcends mere flavor enhancement—it fortifies the gluten network and moderates fermentative activity. Our prescription is finely ground sea salt, at a magnitude of 2.5-3% of your flour weight. Ensure to introduce it once the flour and water have begun to merge to avert direct exposure to the yeast.
The Science of Fermentation
Subsequent to mixing, let your dough undergo primary fermentation at ambient temperature for a couple of hours, then divide and shape it into balls. Encase these in a lidded vessel and cool them for 24-72 hours. During this refrigerated fermentation phase, enzymatic activity converts starches into sugars, endowing the dough with flavor and leading to the crust's characteristic browning.
Gentle Dough Handling
When you're ready to bake pizza, transfer the dough from the cool confines of the fridge 1-2 hours prior to baking to let it return to a milder temperature. Careful handling of the dough is key to retaining the developed air pockets. Rather than rolling it out, which would deflate these bubbles, softly press and stretch the dough using your fingertips.
The Importance of High Heat
Our wood-fired ovens ascend to temperatures up to 850°F (454°C), but a typical home oven will peak at around 550°F (288°C). To make up for this, utilize a pizza stone or steel that has been intensely preheated for one hour minimum. This setup offers the crucial bottom heat essential for a crust that's crisp outside while remaining light and airy on the inside.
The quest for perfect pizza dough is ongoing. Every batch is an opportunity to learn more about the craft. We advocate for noting your observations, tweaking the parameters, and discovering what yields the optimal result within your own cooking space.
Should you wish to witness our dough construction in action, consider attending one of our monthly pizza classes hosted by Chef Anna, who will showcase these strategies in depth. Visit our events schedule for the forthcoming dates!