At NeutralRadius, we are committed to the belief that superior pizza is the result of superior dough. With more than 30 years dedicated to refining our recipe, we are thrilled to divulge some of our closely-guarded techniques. While we need to keep our exact recipe a mystery (some rituals are meant to be kept intact!), these fundamental tips will assist you in achieving pizzeria-level pizza dough in the coziness of your own kitchen.
Choosing the Right Flour
The cornerstone of top-notch pizza dough lies in the quality of the flour used. We suggest opting for 00 flour, which is an ultra-fine Italian variety that maintains a moderate protein level (around 12%). This strikes an ideal mix between robustness and delicacy. In the event that 00 flour isn't accessible, bread flour makes for a suitable alternative, albeit with a marginally varied texture.
Hydration and Water Temperature
The temperature of the water you use is crucial as it influences the fermentation period and the maturation of the dough. For extended fermentation (commended for enhanced flavor), cold water at approximately 45°F (7°C) is preferable. Conversely, if you wish for a faster fermentation, lukewarm water around 85°F (29°C) is advised. The dough's hydration, which is the water to flour ratio, should be between 60% and 70% for optimal results in conventional home ovens.
Yeast and Time: Quality over Quantity
A pivotal secret to a rich-tasting dough is using minimal yeast and giving it ample time to ferment. We use a scant 0.2% fresh yeast by flour weight, allowing our doughs to slowly ferment over 24 to 48 hours. The unhurried fermentation permits the full development of intricate flavors as well as a dough that's more digestible.
Introducing Salt Wisely
Salt's role extends beyond mere flavoring—it fortifies the gluten network and moderates fermentation. We advise using refined sea salt at a proportion of 2.5-3% to the flour's weight. Introduce it once the flour and water have begun to amalgamate to avoid it making direct contact with the yeast.
The Craft of Fermentation
Once mixed, let your dough undergo bulk fermentation at ambient temperature for about two hours, then apportion it into separate dough portions. Enclose these in lidded containers and refrigerate them for a span of 24 to 72 hours. It's during this cold fermentation that transformative reactions occur—enzymes decompose carbohydrates into sugars, which contributes to both the dough's delicious flavor and the signature browning of our crust.
Handling Dough Correctly
When it's time to craft your pizza, take out the dough from the fridge an hour or two prior to baking to let it reach a warmer temperature. When handling the dough, be gentle to retain the gas bubbles formed during fermentation. Press and stretch the dough with your fingertips instead of rolling it out, which would deflate those vital air cavities.
Applying Heat Effectively
Although our professional pizza ovens can soar to temperatures of 850°F (454°C), typical home ovens usually only go up to about 550°F (288°C). To make up for this, preheat a pizza stone or steel for a minimum of an hour. This will ensure the intense bottom heat necessary for a crust that's crispy on the outside and fluffy on the inside.
Perfecting pizza dough is an ongoing adventure, each batch offering new insights. Keep a record of your experiences, tinker with different variables, and find out which methods suit your personal kitchen setup the best.
For an in-depth understanding of our dough crafting procedure, attend one of our monthly pizza workshops where Chef Julien imparts these techniques with greater detail. Look at our events calendar for the next available dates!