Here at Plaza Quarter, our philosophy is that superior pizza is built on superior dough. With over thirty years refining our recipe, we're pleased to reveal some insider advice to our patrons. While our exact recipe remains a closely-held secret (some things are too special to share!), these tips will enable you to make professional-grade pizza dough in your own kitchen.
Choosing the Right Flour
An outstanding pizza dough begins with premium flour. We suggest opting for 00 flour, an Italian variety with a fine grind and a moderate level of protein (approximately 12%), ensuring the ideal mix of structure and pliability. In absence of 00 flour, opt for bread flour, which will offer a somewhat altered texture.
Water Temperature is Key
Your water's temperature plays a crucial role in the timing of fermentation and the maturation of the dough. Opt for cold water at about 45°F (7°C) to slow ferment and yield a richer taste. For accelerated fermentation, lukewarm water around 85°F (29°C) is advised. The dough's hydration, or water-to-flour ratio, should be maintained at 60-70% for optimal results in a standard home oven.
Yeast in Moderation, Time in Abundance
A paramount technique for a tasty dough is to use only a minimal amount of yeast and give the dough ample time to ferment. Our formula calls for just 0.2% of fresh yeast based on the flour's weight, allowing it to slowly ferment over 24-48 hours. This lengthy process enhances the flavor profile and results in dough that's more digestible.
Salt's Role Beyond Taste
Salt not only seasons your dough but also fortifies the gluten matrix and modulates fermentation. We advise a fine sea salt usage of 2.5-3% relative to the weight of flour. Introduce it after the flour and water have commenced combining, which will prevent the salt from making direct contact with the yeast.
Fermentation: A Culinary Craft
Post-mixing, give your dough a room-temperature first rise for two hours, then portion it into individual balls. Enclose these in containers with lids and refrigerate them for 24-72 hours. It's during this cold fermentation that flavor development truly unfolds, as enzymes turn starches into sugars, leading to the distinct browning seen on our crusts.
Gentle Dough Handling
Comes the time to bake, bring your dough to room temperature by setting it out 1-2 hours before you start. It's critical to handle it delicately to keep the gas bubbles intact. Rather than rolling, shape the dough with your fingers, pressing and stretching to maintain those essential air pockets.
A Question of Heat
Although our professional ovens can achieve 850°F (454°C), the majority of household ovens top out at about 550°F (288°C). To mimic professional conditions, use a pre-heated pizza stone or steel for at least one hour, delivering that potent bottom heat needed for a crispy outer and a fluffy inner texture.
Perfecting pizza dough represents a continuous pursuit of culinary excellence. Every batch offers new lessons. Document your results, tweak factors, and explore the best methods for your specific kitchen conditions.
For an in-depth look at the dough-making craft, come to one of our monthly pizza workshops where Chef Liam elaborates on these processes. Consult our events calendar for forthcoming sessions!