Here at SoftValley, we are firm believers that extraordinary pizza is born out of extraordinary dough. With well over thirty years behind us, spent improving our recipe, it's our pleasure to impart a few of our dough-making insights. Although we are keeping our exact mixture a closely-held heirloom, these outlined strategies will set you on the path to crafting a pizzeria-caliber pizza base right in your own kitchen.
Choosing the Right Flour
Superior pizza dough is built on a foundation of superior flour. 00 flour, an exquisitely fine Italian flour with a protein content hovering around 12%, is our top pick to achieve a harmony of strength and suppleness. Should you find 00 flour elusive, bread flour provides a workable alternative, though your dough's texture will be distinct.
Exact Water Temperatures and Hydration Ratios
The warmth of your water is a decisive factor for your dough’s fermentation duration and evolution. Opt for cold water, approximately 45°F (7°C), for an extended fermentation that enhances taste, or use water at roughly 85°F (29°C) for a faster process. Retain the hydration ratio, which is the proportion of water to flour, within the range of 60-70% to suit typical home ovens.
Limited Yeast and Extended Fermentation
A paramount trick for a rich-flavored dough is to use a minimal amount of yeast and invest in extended fermentation. Our formulation includes a mere 0.2% fresh yeast in relation to the flour's weight, yielding a mixture that ferments for 24-48 hours. The resulting long fermentation period nurtures depth of flavor and yields a more digestible dough.
The Role of Salt Beyond Taste
The inclusion of salt does far more than lend flavor—it fortifies the gluten network and curbs fermentation. For optimal results, use a fine sea salt amounting to 2.5-3% of your flour's weight. Introduce the salt after your flour and water have commenced mixing, preventing direct yeast contact.
Mastering Fermentation
Once your ingredients are mixed, permit your dough to undergo bulk fermentation at a normal room temperature for 2 hours. Subsequently, separate into individual portions and store these in a lidded container, then refrigerate anywhere from 24-72 hours. During this refrigeration stage, the true alchemy transpires—enzymes transform starches into sugars, enriching the taste and achieving the golden tint of our crusts.
Dough Handling Techniques
When it's pizza crafting time, take the dough out of the fridge 1-2 hours in advance of baking to bring it back to temperature. Handle with delicacy to maintain the developed gas bubbles. Rather than a rolling pin, use your fingertips to press and expand the dough, which helps retain those vital pockets of air.
The Crucial Element of Heat
Although our ovens can attain the fiery heat of 850°F (454°C), usual domestic ovens can manage only up to about 550°F (288°C). To make up for this, preheat a pizza stone or steel for a minimum of an hour, furnishing the powerful base heat that is crucial for a perfectly crispy exterior along with a light, airy middle.
Honing your pizza dough technique is a process of continuous learning. Each preparation teaches something new. We suggest taking detailed notes, tweaking variables, and finding the perfect process for your distinct kitchen surroundings.
For an opportunity to see our masterful dough preparation up close, consider signing up for one of our monthly pizza-making workshops. Chef Giulio will be onsite to demonstrate these methods comprehensively. For forthcoming sessions, make sure to review our events calendar!