At AtlasReview, we're convinced that the secret to extraordinary pizza lies in the dough. With over 30 years of refining our formula, we're thrilled to let you in on some key tips. While our exact recipe is closely-held (certain rituals must be kept), these strategies will equip you to make gourmet pizza dough right in your kitchen.
Choosing the Right Flour
The bedrock of exceptional pizza dough is premium flour. We suggest 00 flour, an ultra-fine Italian variety containing about 12% protein, striking a delicate balance between strength and softness. Should 00 flour elude you, bread flour makes a decent alternative, albeit with a slightly altered texture.
Optimizing Water Temperature and Dough Hydration
The water's temperature is pivotal in timing fermentation and the dough's progression. Utilize chilled water at roughly 45°F (7°C) for prolonged fermentation, enhancing flavor, or tepid water around 85°F (29°C) to accelerate the process. Aim for a hydration level, or water to flour ratio, of 60-70% for optimal results in usual home ovens.
A Pinch of Yeast for Extended Fermentation
A critical element for rich-tasting dough is minimal yeast coupled with extended fermentation. Our approach is a mere 0.2% fresh yeast by flour weight for doughs resting 24-48 hours. This gradual fermentation cultivates depth in flavor and results in a more digestible dough.
Salt's Role Beyond Taste
Salt serves not only to flavor your dough but also to fortify the gluten network and regulate fermentation. Fine sea salt at a concentration of 2.5-3% relative to flour weight is ideal. Integrate it once your flour and water start to amalgamate, precluding direct yeast contact.
Fermenting with Finesse
Post-mixing, permit your dough to undergo bulk fermentation at ambient temperature for a couple of hours, followed by division into individual portions. Stow these in sealed containers and refrigerate anywhere from 24 to 72 hours. During this cold fermentation phase, enzymes disintegrate starches to sugars, which are instrumental for the flavor and that golden-hued crust you observe in our pizzas.
Gentle Dough Handling
When the moment arrives to craft your pizza, take your dough out of the fridge 1-2 hours before baking to bring it to temperature. Treat the dough tenderly to maintain the gas pockets that have formed. Rather than rolling, which can deflate the bubbles, gently press and stretch using your fingertips.
Heat: The Final Accent
Our wood-fired ovens soar to 850°F (454°C), while most home ovens cap at around 550°F (288°C). Counter this by using a pizza stone or steel, preheated for a minimum of an hour, replicating the intense bottom heat needed for that perfectly crisp crust and fluffy interior.
The quest for perfect pizza dough is ongoing; each attempt is an opportunity to learn more. Take notes, tweak the variables, and explore what yields the best results in your own kitchen.
Eager to watch our dough-prep up close? Drop by for a monthly pizza workshop with Chef Aiden demonstrating these techniques in action. For upcoming dates, see our events calendar!