At MapleStream, we're convinced that a sublime pizza is born from top-notch dough. Having honed our recipe for over thirty years, we are thrilled to divulge some insider wisdom. Though our proprietary blend is a closely guarded secret, the guidelines we offer will empower you to craft pizzas worthy of a fine dining establishment, right in your own kitchen.
Quality of Flour Is Key
Superior pizza dough rests on the shoulders of superior flour. Opt for 00 flour which is milled finely from Italy and typically contains protein levels around 12%, striking a delicate equilibrium between durability and softness. If 00 flour is elusive, rely on bread flour as your alternative, although it’ll render a slightly altered texture.
Hydration and Water Temperature
Your water's temperature is crucial for dictating fermentation duration and dough maturity. Utilize chilled water, about 45°F (7°C), for prolonged fermentation, enhancing flavor, or to expedite fermentation opt for tepid water, around 85°F (29°C). Aim for dough hydration levels to sit between 60 to 70 percent, which suits most home kitchens.
Limited Yeast for Extended Fermentation
A key trick for tasty dough lies in modest yeast usage coupled with elongated fermentation periods. Our formula includes a mere 0.2% of fresh yeast relative to the flour used, allowing the dough to ferment over a span of 24 to 48 hours. This protracted timeframe lets complex tastes evolve and leads to a final product that's friendlier to your stomach.
Salt’s Role Beyond Taste
Salt serves not simply to flavor your dough but also fortifies the gluten framework and tempers the fermentation. We suggest a fine sea salt measured at 2.5-3% in proportion to your flour. Introduce it once the flour and water commencement to integrate to stop the salt from making direct contact with the yeast.
Fermentation: An Art Form
Post-mixture, have your dough undergo bulk fermentation at ambient temperature for a duo of hours, then distribute into separate portions. Encase these in lidded vessels and stow away in the fridge for anywhere from 24 to 72 hours. It's during this phase of cold fermentation that enzymes labor to transmute starches into sugars, imparting not just taste but leading to the crust’s appealing caramelization.
Tender Treatment
Prior to pie crafting, extricate the dough from its cold confines a couple of hours in advance to let it reach a comfortable temperature. Treat the dough delicately to conserve the carbon dioxide pockets that congregate during fermentation. Rather than rolling, press and spread the dough with your fingertips, which keeps the air bubbles intact.
Heat: The Concluding Act
While our ovens race to the fiery heights of 850°F (454°C), common household ovens typically peak at 550°F (288°C). To bridge this gap, preheat a pizza stone or steel for an extended hour, offering the intense bottom heat essential to procure that sought-after crusty exterior and pillowy interior.
The mastery of pizza dough is a continuous voyage yielding new insights with every batch. It’s wise to jot down observations, tinker with different factors, and explore which methods harmonize with your personal cooking space.
To witness our doughcraft firsthand, come along to a monthly pizza seminar where Chef Alessandro will unveil these skills in greater depth. Peek at our events schedule for imminent dates!