Here at BasicRootery, we're firm believers that superb pizza is rooted in the quality of its dough. With over 30 years of refining our technique, we're thrilled to impart some insider wisdom to you. Though we must keep our specific blend a mystery (certain rituals are best kept sacred), these guiding principles will give you the tools to craft pizza dough of restaurant caliber in your own kitchen.
Flour Quality Is Key
The bedrock of top-notch pizza dough is premium-grade flour. We advise selecting 00 flour, an ultra-fine Italian flour with a moderate protein content (approximately 12%), which strikes an ideal mix of elasticity and softness. When 00 flour is not available, an acceptable alternative is bread flour, although it may yield a somewhat altered texture.
Temperature of Water and Dough Hydration
Water's temperature is a pivotal factor in deciding the fermentation duration and the consistency of the dough. For a prolonged fermentation, which enhances flavor, use cooler water around 45°F (7°C). If quicker fermentation is desired, opt for water that is tepid, about 85°F (29°C). The hydration ratio—that is, the proportion of water to flour—should be maintained at 60-70% for optimal results in standard home ovens.
A Small Quantity of Yeast, Extended Time
The key to dough rich in taste is to minimize yeast use and maximize fermentation time. For doughs left to ferment for a course of 24-48 hours, we use a mere 0.2% fresh yeast relative to the flour's weight. This gradual progression enables the development of nuanced flavors and yields dough that's more easily digestible.
Salt Serves More Purposes Than Just Flavor
Salt contributes to more than simply seasoning your dough—it fortifies the gluten network and tempers yeast activity. We recommend adding fine sea salt at a rate of 2.5-3% based on your flour's weight. Introduce it after the flour and water have commenced their integration to keep it from making direct contact with the yeast.
The Craft of Fermentation
Following the dough's mixing, let it undergo an initial bulk fermentation at room temperature for about two hours, then portion it into separate balls. Store these balls within closed containers and let them refrigerate for 24-72 hours. It's during this chilling period that the transformation occurs—enzymes break down the starch into sugars, leading to both a flavorful dough and the golden-brown finish observed in our crusts.
Gentle Dough Handling
When the moment arrives to bake your pizza, take the dough out of the refrigerator 1-2 hours beforehand to allow it to reach room temperature. Make sure to handle the dough tenderly in order to retain the gas bubbles formed during fermentation. Rather than rolling, which deflates these air pockets, gently press and stretch the dough using your fingertips.
Concluding Stroke: Intense Heat
Our wood-fired ovens can soar to temperatures of 850°F (454°C), whereas most household ovens have a maximum of about 550°F (288°C). To mimic these conditions, heat a pizza stone or steel for at least one hour prior to use. This step ensures the infusion of sufficient heat from below to achieve a crust that's both crunchy on the outside and light on the inside.
Honing the craft of pizza dough takes time and patience—every batch offers new insights into the intricacies of the process. We encourage you to keep detailed notes, adjust the variables, and discover the methods that work best within your own preparation space.
For a firsthand look at how we create our dough, consider attending one of our monthly pizza-making classes where Chef Julia demonstrates these techniques more thoroughly. Do check out our events calendar for the upcoming schedule!