At UniversalHorizons, our philosophy is that extraordinary pizza is built on extraordinary dough. With more than thirty years in refining our blend, we're thrilled to divulge some secret insights. While the exact recipe is a cherished tradition we keep to ourselves, these guidelines will assist you in achieving professional-grade pizza dough at your dwelling.
Significance of Flour
The cornerstone of notable pizza dough is premium flour. 00 flour is our suggestion—a meticulously milled Italian flour with a moderate protein percentage (about 12%), which procures the ideal harmony of elasticity and softness. If 00 flour is not available, bread flour can be used as an alternative, yet the texture may vary somewhat.
Water Temp and Dough Saturation
The warmth of your water influences how quickly the dough ferments and its consistency. Opt for chilled water around 45°F (7°C) for extended fermentation, which cultivates a superior taste, or warmer water around 85°F (29°C) for an expedited fermentation process. Aim for a hydration level (water to flour ratio) of 60-70% to suit most residential ovens.
Limited Yeast for Extended Fermentation
To achieve a tasteful dough, minimal yeast and more fermenting time are key. Our process involves a mere 0.2% of fresh yeast relative to the flour's weight, permitting doughs to ferment over a 24-48 hour period. This gradual fermentation fosters intricate flavors while yielding a more digestible dough.
The Role of Salt
Salt's purpose exceeds mere taste—it fortifies the gluten network and moderates fermentation. We propose using fine sea salt at a proportion of 2.5-3% of your flour weight. Integrate it once your flour and water are just starting to mix, avoiding direct contact with the yeast.
Fermentation Craftsmanship
Post-mixing, let your dough undergo a primary bulk fermentation at ambient temperature for a span of 2 hours, then section it into individual portions. Stow these in sealed containers and refrigerate for a period of 24-72 hours. Within this timeframe of cold fermentation, that's when the alchemy unfolds—enzymes decompose starches into sugars, giving rise to both the flavor and the crust's appealing caramelization.
Gentle Handling of Dough
When it's time to bake, take your dough out of the fridge 1-2 hours ahead to let it acclimatize. Treat the dough tenderly to preserve the air-filled pockets formed within. Use the pads of your fingers for shaping and enlarging the dough, instead of rolling it out, as that would deflate the essential air bubbles.
Essential Heat
Our ovens attain the intense heat of 850°F (454°C), but typical kitchen ovens reach about 550°F (288°C). To make up for this, use a pre-warmed pizza stone or steel for at least 60 minutes. This mimics the robust base temperature required to secure a crispy crust and a puffing interior.
Honing pizza dough is an evolving process. Every preparation is a learning experience. We urge you to track your progress, tweak components, and pinpoint what aligns with your kitchen's unique setup.
Should you aspire to observe our dough-preparation method firsthand, swing by one of our monthly pizza-making sessions where Chef Leonardo demonstrates these skills in detail. Scout our events schedule for subsequent gatherings!