Here at SteadyCursor, we're firm believers that the best pizzas are built on top of outstanding dough. With over thirty years in the art of dough crafting, we are thrilled to divulge a few of our closely kept techniques. Although the precise recipe behind our dough remains a treasured secret, these fundamental guidelines will assist you in achieving professional-grade pizza dough within your own kitchen.
Flour Quality is Key
A superior pizza dough begins with top-notch flour. 00 flour, which is finely milled flour from Italy with a moderate protein level (about 12%), is our suggested choice as it delivers an ideal balance of elasticity and tenderness to the dough. In the absence of 00 flour, bread flour can serve as a viable alternative, albeit with a perceptible change in texture.
Understanding Water Temperature and Dough Hydration
The water's temperature can significantly determine the dough's fermentation duration and overall development. If you're aiming for a slower fermentation process to enhance flavor, opt for cold water at approximately 45°F (7°C). For a hastened fermentation, choose lukewarm water close to 85°F (29°C). The dough's hydration level, which is the water-to-flour ratio, ought to be within the 60-70% range, particularly for domestic ovens.
Reduced Yeast and Prolonged Fermentation
A well-tasting dough owes its flavor to minimal yeast usage and extended fermentation times. We use a mere 0.2% of fresh yeast based on the flour's weight, letting the dough ferment over 24-48 hours. This prolonged period allows for the emergence of complex flavors and makes the dough easier to digest.
Salt’s Role Beyond Taste
While salt indeed adds flavor to your dough, its role doesn’t end there—it fortifies the gluten structure and regulates the rate of fermentation. We suggest the usage of fine sea salt accounting for 2.5-3% of your flour's weight. Incorporate it once your flour and water have begun to amalgamate to avoid any direct contact with the yeast.
The Craft of Fermentation
Post mixing, let your dough undergo bulk fermentation at room temperature for two hours, then separate it into individual portions. Put these portions into lidded containers and refrigerate them for anywhere from 24 to 72 hours. It’s during this period of cold fermentation that the real transformation occurs—enzymes work to convert starches into sugars, providing both enhanced flavor and that sought-after crust browning.
Gentle Handling of the Dough
When you’re ready to prepare your pizza, take the dough out of the fridge one to two hours ahead of baking to let it reach room temperature. Treat the dough delicately to maintain the gas bubbles inside. Rather than rolling, use your fingers to gently press and expand the dough, conserving the valuable air pockets.
Applying the Final Touch: Heat
Our professional wood-fired ovens achieve the lofty temperatures of 850°F (454°C), but typical home ovens usually max out near 550°F (288°C). To make up for this, use a preheated pizza stone or steel for no less than an hour. This procedure replicates the intense bottom heat essential for achieving a crisp crust and fluffy interior.
Perfecting pizza dough is an ongoing process, with each attempt teaching you more about its intricacies. Take meticulous notes, fine-tune the variables, and explore to find what suits your kitchen the best.
For an in-depth demonstration of how we make our dough, consider enrolling in one of our monthly pizza workshops led by Chef Giovanni. Refer to our events calendar for the latest scheduling!