The foundation of any great pizza is the dough. At Pizzaiolo, we've spent years perfecting our dough recipe and technique to achieve that perfect balance of crispy exterior and soft, airy interior that defines authentic Neapolitan pizza.
The Perfect Flour
The journey to perfect pizza dough begins with selecting the right flour. Traditional Neapolitan pizza dough calls for "00" flour (doppio zero), which refers to the fineness of the milling. This ultra-fine flour has a protein content of around 12-13%, which is ideal for creating the perfect balance of strength and extensibility in pizza dough.
At Pizzaiolo, we source our flour directly from Italy, ensuring that we're working with authentic ingredients that have the right characteristics for developing perfect gluten structure. The protein content in flour is crucial because it forms gluten when mixed with water, which gives the dough its elastic properties.
The Magic of Fermentation
Perhaps the most crucial aspect of pizza dough making is fermentation. A slow fermentation process allows for the development of complex flavors and improved digestibility. Our dough ferments for a minimum of 24 hours, and sometimes up to 72 hours, depending on temperature conditions and desired results.
During fermentation, enzymes break down starches into simpler sugars, which yeast then consumes to produce carbon dioxide (creating those beautiful air pockets) and ethanol (adding flavor). This slow process also allows the gluten to relax and develop naturally, resulting in a more extensible dough that's easier to shape without springing back.
Water Temperature and Hydration
The temperature of water used in pizza dough is critical. We use cold water (around 4°C or 39°F) to slow down yeast activity during mixing, giving us more control over the fermentation process. The hydration level - the ratio of water to flour - greatly affects the final texture of the dough. Our Neapolitan-style dough has a hydration level of approximately 60-65%, striking the perfect balance between workability and final texture.
Kneading Technique
Proper kneading develops the gluten network in the dough. At Pizzaiolo, we use a combination of machine and hand kneading. We begin with a short mix in our spiral mixer to combine the ingredients, followed by a rest period known as autolyse. This allows the flour to fully hydrate before we continue kneading.
After the autolyse, we complete the kneading process, being careful not to overwork the dough. Overmixed dough can become too elastic and difficult to shape, while undermixed dough lacks structure and can't hold the gas produced during fermentation.
The Windowpane Test
How do we know when the dough is properly kneaded? We use the "windowpane test." By taking a small piece of dough and gently stretching it between your fingers, properly developed dough should stretch thin enough to become translucent without tearing. This indicates that the gluten network is well-developed.
Portioning and Balling
After the initial bulk fermentation, we carefully divide our dough into individual balls of precise weight. Each dough ball is then shaped using a special technique that creates surface tension, allowing for even fermentation during the final proof. These dough balls rest in temperature-controlled conditions for several more hours before being ready to use.
The Final Stretch
When it's time to make pizza, our skilled pizzaiolos gently stretch the dough by hand - never using a rolling pin, which would crush the delicate air pockets. The stretching technique preserves the gas structure created during fermentation, resulting in a light, airy crust with the characteristic leopard-spotted char when baked in our 485°C (905°F) wood-fired oven.
Try It At Home
While creating truly authentic Neapolitan pizza dough requires practice and the right equipment, here's a simplified recipe to try at home:
Simple Pizza Dough Recipe
Ingredients:
- 500g "00" flour (or high-protein bread flour)
- 325g cold water (65% hydration)
- 10g sea salt (2%)
- 3g fresh yeast or 1g instant dry yeast (0.5-0.2%)
Method:
- Dissolve yeast in water.
- Mix flour and water until just combined, then rest for 30 minutes (autolyse).
- Add salt and knead until the dough passes the windowpane test.
- Bulk ferment at room temperature for 2 hours.
- Divide into 250g balls, shape, and place in containers.
- Refrigerate for 24-48 hours.
- Bring to room temperature 2 hours before cooking.
- Stretch by hand and top with your favorite ingredients.
- Bake at the highest temperature your home oven can reach.
Remember, great pizza dough is as much about patience as it is about technique. The long fermentation is where the magic happens, developing flavor compounds that simply can't be rushed.
At Pizzaiolo, we believe that respecting traditional methods while understanding the science behind them is key to creating consistently excellent pizza dough. It's this commitment to quality and authenticity that sets our pizzas apart.
