Here at MindfulCreations, we're firm believers that the cornerstone of an outstanding pizza is superior dough. With over thirty years spent refining our method, we're thrilled to offer insights without disclosing the proprietary blend—some legends are best kept intact. Follow these guidelines for a home kitchen creation that rivals professional pizzerias.
Choice of Flour Is Key
First-rate pizza dough springs from the finest flour. Our choice is the ultra-refined 00 flour from Italy, teetering at a protein level of roughly 12%, thus producing a dough that's both robust and supple. For those without 00 at hand, bread flour will suffice, yielding a marginally altered texture.
Water's Temperature and Its Role in Hydration
Water's warmth is a vital determinant for dough maturity and yeast activity. Use water at about 45°F (7°C) for an extended fermentation yielding a more nuanced taste, or opt for warmer water at 85°F (29°C) to accelerate the process. Aiming for a hydration range of 60-70% aligns with typical residential ovens.
Yeast in Moderation, Patience in Fermentation
The secret to a richly flavored dough lies in modest yeast quantities and prolonged fermentation. Our formula calls for a mere 0.2% of fresh yeast in proportion to the flour for a slow-rise spanning 24 to 48 hours, fostering a plethora of complex tastes and a digestible product.
Salt's Structural and Regulatory Functions
Salt transcends taste—it fortifies gluten architecture and tempers the yeast's action. Employ fine sea salt at a quotient of 2.5-3% to your flour, integrating post the initial melding of water and flour to avoid hampering the yeast.
The Craft of Fermentation
Post-mixing, facilitate a primary fermentation at ambient room conditions for a couple of hours, then sequester your dough into separate portions. What follows is a refrigerated fermentation for 24 to 72 hours, during which enzymatic activity mellows the starches into sugars, imparting great taste and the signature golden hue to our crusts.
Delicate Dough Management
Prior to embarking on your pizza, retrieve the dough from chilling for an hour or two. Tender handling preserves those formed air cavities. Apply fingertips for nudging and spreading the dough, dodging rolling which would deflate those integral pockets.
The Ultimate Ingredient: Heat
Our hearths soar to an impressive 850°F (454°C), a feat out of reach for home ovens. Nonetheless, a searingly hot pizza stone or steel, preheated for a solid hour, compensates by offering the blisteringly high under-heat necessary for the enviable crispy yet airy crust.
On the quest for pizza dough perfection, learn from each attempt. Adapt, make annotations, and tease out the optimal approach for your space. Should you covet an in-person viewing of our dough artisanship, Chef Luis is at your service during our monthly workshops—peep our event itinerary for forthcoming dates!