Here at CommonScape, our conviction is that outstanding pizza originates from outstanding dough. With over thirty years of refining our recipe, we're thrilled to impart a few of our secrets to you. While our exact recipe remains a closely guarded tradition, the guidelines below will assist you in crafting pizzeria-caliber pizza dough in your own kitchen.
Quality of Flour is Key
The cornerstone of sublime pizza dough is the use of premium flour. We suggest opting for 00 flour, an ultra-fine Italian flour with a moderate protein content (typically 12%), which ensures a perfect blend of elasticity and softness. In the absence of 00 flour, bread flour is an adequate alternative, although the texture may vary slightly.
Optimizing Water Temperature and Hydration
The warmth of your water is critical for controlling fermentation times and shaping the dough’s structure. Utilize chilled water around 45°F (7°C) for a prolonged fermentation that fosters a richer taste. Use warm water around 85°F (29°C) for a swifter fermentation cycle. Aim for a hydration ratio of 60-70%, which is the amount of water relative to flour, for ideal results in standard home ovens.
Long Fermentation with Less Yeast
The key to dough enriched with flavor is to use a minimal amount of yeast and a longer fermentation period. Our technique uses only 0.2% of fresh yeast in proportion to the flour, allowing the dough to ferment for 24-48 hours. This extended duration cultivates depth in flavor and produces a more digestible dough.
Salt's Role Beyond Taste
Salt serves a dual purpose in your dough: it not only seasons but also reinforces the gluten matrix and moderates fermentation. We advocate for fine sea salt at a rate of 2.5-3% relative to your flour level. Introduce it once the flour and water have started to meld, avoiding direct contact with the yeast.
The Craft of Fermentation
Following mixing, let your dough go through an initial room temperature fermentation for about 2 hours, then portion it into individual balls. Store these portions in lidded containers and refrigerate them between 24-72 hours. During this chilling phase, the dough undergoes a transformative process: enzymes convert starches to sugars, yielding flavorsome dough and the signature crust browning.
Gentle Handling is Crucial
When it's time to bake, bring your dough out of the fridge 1-2 hours in advance to reach room temperature. Be diligent in handling the dough softly to conserve the gas bubbles formed within. Rather than rolling it out, use your fingers to delicately press and expand the dough, preserving those vital air pockets.
Heat: The Finishing Element
Although our professional ovens achieve temperatures up to 850°F (454°C), typical home ovens have a maximum of 550°F (288°C). To make up for this, preheat a pizza stone or steel for a minimum of one hour, providing the necessary intense heat from below to secure a crisp shell with a light inner texture.
Perfecting your pizza dough technique is an evolving craft. Every batch is an opportunity to learn. Track your adjustments, experiment with various conditions, and find out what works best for you and your kitchen.
To witness our process of making dough firsthand, consider attending our monthly pizza-making workshops led by Chef Luca. For upcoming sessions, review our events schedule!