At VistaPineDune, we're convinced that extraordinary pizza comes from extraordinary dough. Over thirty years, we've honed our dough recipe, and we're now ready to pass on some of our insights to you. Although we must keep our precise ingredients under wraps to preserve our tradition, the guidelines we offer will assist you in crafting pizzeria-standard pizza dough within your own kitchen.
Choosing the Right Flour
The key to splendid pizza dough lies in premium flour. Our preference is for 00 flour, which is a superfine Italian flour with a moderate protein level (roughly 12%), producing an optimal blend of sturdiness and suppleness. If 00 flour isn't available, a viable alternative is bread flour, although it will yield a marginally different texture.
Hydration and Water Temperature
The water you use can significantly impact the dough's texture and rise time. For a more drawn-out fermentation delivering more complexity in flavor, opt for colder water at about 45°F (7°C). Warmer water at approximately 85°F (29°C) can be used for a speedier fermentation. The water-to-flour ratio should hover around 60-70% to suit most domestic ovens.
Less Yeast, Longer Fermentation
To achieve a tastier dough, we use a minimal amount of yeast and allow protracted fermentation. Specifically, we use just 0.2% fresh yeast by weight of the flour for doughs that mature over 24-48 hours. This extended duration allows for the development of rich flavors and results in easier digestion.
The Role of Salt
Beyond just seasoning, salt fortifies the gluten framework and moderates fermentation. We suggest adding fine sea salt at a measure of 2.5-3% relative to your flour's weight, including it after your flour and water have begun to merge, thus avoiding direct yeast contact.
The Craft of Fermentation
Following mixing, let your dough go through a bulk fermentation at normal room temperature for a couple of hours before portioning it into balls. Then, store these in lidded vessels in the fridge for 24-72 hours. It's during this cold fermentation that transformation occurs – enzymes convert starch to sugar, resulting in flavorful dough and the distinctive crust browning seen in our pizzas.
Gentle Handling
When it's finally time to prepare your pizza, take out the dough from the refrigerator 1-2 hours in advance of baking to let it reach room temperature. Treat the dough with care to maintain the air bubbles that have developed. Employ your digits rather than a rolling pin to press and extend the dough, thus conserving the airy pockets.
Heat: The Finishing Touch
Since our wood-fired ovens can achieve a blistering 850°F (454°C), while most household ovens tend to top out at 550°F (288°C), we suggest preheating a pizza stone or steel for at least one hour to emulate the intense bottom heat crucial for a crispy crust and fluffy core.
The pursuit of flawless pizza dough is ongoing. Each preparation cycle reveals something new. We encourage you to take detailed notes, tweak the parameters, and find what yields the best results in the atmosphere of your home kitchen.
For a chance to witness our dough-crafting methods firsthand, sign up for one of our monthly pizza-making seminars, where Chef Luca demonstrates these techniques in action. Take a look at our event schedule for the nearest dates!