Here at PineInterval, we're convinced that the secret to extraordinary pizza is the quality of the dough. With over 30 years of refining our method, we're thrilled to disclose a few of our trade secrets. Although our special recipe remains a closely guarded secret, these fundamental principles will guide you in making professional-grade pizza dough in your own kitchen.
Choosing the Right Flour
Premium flour is the cornerstone of exceptional pizza dough. For the best results, we suggest “00” flour—it's a fine Italian variety with a moderate protein content, about 12%, striking a delicate balance between strength and pliability. Substitute with bread flour if “00” flour is unavailable; the final texture will vary slightly.
Water Temperature and Dough Hydration
The dough's behavior is greatly influenced by the temperature of the water you use. Prefer colder water, roughly 45°F (7°C), for a slower fermentation, yielding a better taste. Warmer water, approximately 85°F (29°C), will speed up fermentation. Aim for a hydration level of 60-70% for optimal results in typical domestic ovens.
Yeast Usage and Fermentation Time
To achieve a dough rich in taste, use minimal yeast and longer fermentation periods. Just 0.2% fresh yeast compared to the flour weight is enough for doughs that ferment between 24-48 hours. These lengthy durations enable the development of complex flavors and produce a more digestible dough.
Importance of Salt
Salt is not merely a flavor enhancer—it reinforces the gluten framework and regulates fermentation. We advise a fine sea salt amount of 2.5-3% relative to the flour weight. Introduce it once the water and flour begin to amalgamate to avoid direct contact with the yeast.
The Science of Fermentation
Post-mixing, allow your dough to undergo initial bulk fermentation at room temperature for 2 hours, then divide it and form balls. Keep these sealed and refrigerate for 24-72 hours. It's during this cold fermentation that your dough transforms as enzymes convert starches to sugars, leading to the flavorful and perfectly browned crusts we love.
Handling with Care
When ready to bake, take out the dough from the fridge 1-2 hours in advance. Handling it tenderly will maintain the dough's internal air structure. Use your fingers to press and extend the dough, avoiding rolling, which deflates those essential bubbles.
Heating to Perfection
Our brick ovens reach upwards of 850°F (454°C), while typical home ovens top out at about 550°F (288°C). Use a pizza stone or steel that's been preheating for at least one hour to mimic the intense heat required to produce a crisp crust and fluffy center.
Honing your pizza dough skills is an ongoing adventure; each preparation offers a new insight. Document your findings, tweak the parameters, and figure out what renders the best in your home setting.
For an in-person experience of our dough-making procedure, attend our monthly pizza-making classes where Chef Alessandro showcases these techniques. Visit our calendar for forthcoming events!