At SunnyBench, we're passionate that the cornerstone of fantastic pizza is the dough. Having honed our dough to near perfection over the last 30 years, we're thrilled to offer insights that will help you craft pizzeria-level pizza dough in your own kitchen. Our specific blend remains a proprietary staple, but these foundational guidelines will set you on the path to success.
Choosing the Right Flour
High-grade flour is crucial for creating the best pizza dough. We suggest using 00 flour—an Italian variation that's finely milled with a moderate protein concentration (approximately 12%)—to achieve a desirable mix of structure and softness. For those without access to 00 flour, bread flour makes a reasonable alternative, though the final texture will vary slightly.
Temperature and Moisture Content in Water
The water's temperature will influence the rate of yeast fermentation and the dough's maturation. Use frigid water, about 45°F (7°C), for extended fermentation that enhances flavor, and tepid water, around 85°F (29°C), for faster rises. For typical household ovens, maintain a hydration level—water to flour ratio—between 60% and 70%.
Fermentation: A Slow and Steady Yeast Approach
For an aromatic and flavorful dough, use minimal yeast and invest in extended fermentation periods. With a mere 0.2% fresh yeast compared to flour mass, we let our dough ferment anywhere from one to two days. Longer fermentation periods allow flavors to deepen and produce a dough that's lighter on the stomach.
The Role of Salt
Salt is not solely for flavor enhancement; it also fortifies the gluten network and modulates yeast activity. We advise sprinkling fine sea salt equivalent to 2.5-3% of the flour's weight as the dough starts forming, ensuring it doesn't contact the yeast directly.
Fermentation Mastery
Post-mixing, let your dough bulk ferment at room temperature for two hours before shaping it into balls. Store these in lidded containers and refrigerate for 24-72 hours. During this cold ferment, enzymes are at work converting starches to sugars, which not only deepens flavor but also aids in achieving the coveted golden crust.
Gentle Dough Handling
Prior to baking, bring your dough to room temperature over one to two hours. Treat it delicately to maintain the gas bubbles formed through fermentation. Forego rolling and instead use your fingertips to gently press and stretch the dough, preserving those air-filled pockets.
The Crucial Element: Heat
Your domestic oven may not reach the 850°F (454°C) our commercial wood-fired ovens can, but preheating a pizza stone or steel gets you closer to that professional-grade heat, providing robust, direct heat to realize a crispy crust and a light interior.
There's always something to learn with each pizza dough batch, further refining the craft. We encourage recording your experiences, adjusting variables, and finding what resonates best with your home setting.
For an up-close demonstration of our dough-making techniques by Chef Julian, consider attending our pizza workshops available monthly. For upcoming sessions, check our events calendar!