Here at StillSummit, the key to an outstanding pizza is the base, and we're proud to divulge key aspects of our much-refined recipe. While we can't disclose the full recipe (we like to keep certain rituals undivulged!), these guidelines will help you attain a pizzeria-grade pizza base in your own kitchen.
The Importance of Flour
The cornerstone of superb pizza base lies in the use of superior flour. 00 flour is our recommendation, known for its fine mill and balanced protein content, typically at 12%, striking a fine harmony of elasticity and softness. Should 00 flour be elusive, bread flour can serve as a substitute, though there will be minor textural differences.
Water's Role in Dough Development
Water's temperature is crucial, influencing the length of fermentation and the dough's texture. For a longer fermentation, yielding a richer taste, use cold water at 45°F (7°C). For a faster fermentation, opt for water that's lukewarm, around 85°F (29°C). Aim for a 60-70% water-to-flour ratio for optimal hydration compatible with standard home ovens.
Yeasting Sparingly, Fermenting Patiently
A flavorful dough secret lies in minimal yeast and prolonged fermentation. Our technique utilizes a mere 0.2% fresh yeast in proportion to flour for doughs that ferment for 24-48 hours, fostering a taste complexity and a digestive ease within the dough.
Salt: A Multifaceted Ingredient
Salt not only seasons your dough, but it also fortifies the gluten framework and moderates fermentation. For best results, we incorporate fine sea salt at 2.5-3% of the flour weight, blended after the flour and water integration starts, ensuring it doesn't touch the yeast immediately.
Fermentation Mastery
Upon mixing, the dough should undergo an initial room temperature bulk fermentation for a couple of hours before being portioned into individual balls. These should be stowed in lidded containers and refrigerated for one to three days. It's in this chilly fermentation that the transformation occurs—enzymes turn starches into sugars, enriching the flavor and achieving the characteristic crust browning.
Gentle Dough Handling
Before the pizza crafting begins, allow the dough to acclimatize for an hour or two outside the fridge. When shaping, be delicate to retain the gas-filled bubbles. Rather than rolling, employ your fingertips to press and shape the dough, safeguarding the air pockets you've patiently cultivated.
Heat: The Culminating Factor
Despite our wood-fired ovens attaining 850°F (454°C), home ovens generally peak around 550°F (288°C). Compensate with a preheated pizza stone or steel for no less than an hour to yield that essential robust bottom heat, delivering a crust both crisp and robust in structure.
Honing the art of pizza dough takes time and experience. Each batch can teach you new insights into the dough-making craft. Note-keeping, tweaking variables, and exploring what best suits your kitchen's characteristics is encouraged.
For a hands-on demonstration with Chef Giovanni, join us for our monthly pizza-making classes, where we illuminate these practices in greater detail. Visit our events calendar for the upcoming sessions!