How to Choose the Best Flour for Perfect Pizza Dough
Choosing the right flour is essential for achieving perfect pizza dough. Here are the most important aspects:
Bread Flour
- Its high protein content (12-14%) develops stronger gluten resulting in an elastic and resistant dough
- Perfect for doughs that require extensive handling, producing a crispy crust and perfect crumb
- Better supports the weight of toppings and maintains structure during baking
All-Purpose Flour
- Contains a moderate protein level (10-12%) making it versatile for different types of homemade and deep-dish pizzas
- Economical and available in any supermarket, being the most practical option for beginners
- Produces a soft and manageable dough, although it may be less elastic than other options
Type 00 Flour
- Its extremely fine milling and ideal protein content (12.5%) make it perfect for Neapolitan-style pizzas
- Absorbs water better and produces a silky dough that stretches easily without tearing
- Results in a crust with characteristic spotting and authentic Italian texture
For best results at home, bread flour is the recommended option for its balance between quality and ease of use.
Required Ingredients
The preparation of perfect pizza dough begins with basic but essential ingredients. Here's each one explained:
- Bread Flour : 500 grams, forms the main structure of the dough and allows gluten development
- Warm water : 300 milliliters at a temperature between 35-40°C to activate the yeast and develop gluten
- Dry yeast : 7 grams, responsible for fermentation and flavor development in the dough
- Salt : 10 grams, controls fermentation and strengthens the gluten structure in the dough
- Olive oil : 30 milliliters, adds softness and prevents the dough from sticking during kneading
For best results, make sure to measure each ingredient precisely before starting.
How to Make Pizza Dough Step by Step
Making perfect pizza dough requires attention and precision at each step. Here's the detailed process:
Step 1: Yeast Activation
- Dissolve 7 grams of dry yeast in 100ml of warm water (35-40°C) and add a pinch of the 10 grams of salt
- Let the mixture rest for 5-10 minutes until foam forms on the surface
Step 2: Base Preparation
- Place 500 grams of flour in a large bowl, forming a volcano with a well in the center
- Pour the activated yeast mixture and the remaining 200ml of warm water into the center well
Step 3: Initial Integration
- Gradually incorporate the flour from the edges toward the center with circular movements
- Add 30ml of olive oil and the remaining salt when the dough is partially integrated
Step 4: Kneading
- Knead on a floured surface for 10-15 minutes until the dough becomes smooth and elastic
- Perform the window pane test: stretch a small piece, it should be translucent without breaking
Step 5: First Fermentation
- Form a ball and place it in an oiled bowl, cover with plastic wrap
- Let rest in a warm place for 1-2 hours until doubled in size
Step 6: Final Shaping
- Divide the dough into 2-3 equal portions and form smooth balls without overworking the dough
- Let the balls rest covered for 30 minutes before stretching to form pizzas
Step 7: Storage
- Wrap each dough ball individually in plastic wrap and place in an airtight container
- Store in refrigerator for up to 48 hours or freeze for up to 3 months in airtight bags
For best results, make sure to maintain room temperature between 20-25°C throughout the process.
The Correct Dough Hydration: Proportions and Consistency
To make calculations easier, here are the exact proportions according to hydration type:
For 300g of flour:
- Low hydration (50-57%): use 150-171g of water, ideal for beginners due to easy handling and less stickiness
- Medium hydration (60-65%): use 180-195g of water, perfect for Neapolitan pizza and offers a balance between texture and ease
- High hydration (70-75%): use 210-225g of water, produces a lighter and airier dough, but requires more experience
For 1000g of flour:
- Low hydration (50-57%): use 500-570g of water, excellent for compact doughs with better control during kneading
- Medium hydration (60-65%): use 600-650g of water, provides ideal texture and uniform bubbles in the final dough
- High hydration (70-75%): use 700-750g of water, results in a wetter dough that develops better gluten and more flavor
Important tips:
- Don't add more flour if the dough is sticky, this would alter the hydration and final result
- Use high-protein flour to properly absorb moisture and better develop gluten
For beginners, it's recommended to start with a medium hydration of 60%, using 180g of water per 300g of flour, as it offers a good balance between workability and final result.
Professional Kneading Techniques: The Correct Method for Achieving Ideal Texture
Kneading is essential for developing gluten and achieving perfect texture in pizza dough. Here are the most effective professional techniques:
Traditional Hand Kneading:
- Stretch the dough with the palm of one hand and fold it inward with the other
- Repeat this process around the entire circumference of the dough for 10-12 minutes
- The dough will be ready when it's smooth, elastic, and doesn't stick to your hands
French Method (for high hydration doughs):
- Lift the edges of the dough and "slap" it against the work surface
- Stretch the dough sideways and repeat the process 50-100 times
- Perfect for sticky doughs with more than 70% hydration
Tests to Verify Proper Kneading:
- Pinch test: The dough should quickly recover its shape when pinched
- Window pane test: Stretch a small piece, it should form a translucent film without breaking
- Final texture: The dough should be smooth, elastic, and slightly tacky to the touch
Remember to maintain a final dough temperature between 23-27°C for optimal fermentation. If using a mixer, be careful not to overheat the dough, as this can negatively affect the yeast.
The Secrets of Fermentation: Why Let the Dough Rest
Fermentation is a crucial process that determines the final quality of your pizza dough. Here are the most important aspects:
Fermentation Times
- Quick fermentation (5 hours): requires temperature between 25-28°C for proper dough development.
- Slow fermentation (24-48 hours): done in cold between 7-12°C for better flavor and final texture.
Ideal Temperature
- The optimal range is between 27-35°C for active and controlled fermentation.
- Below 26°C the yeast works with difficulty and the process slows down.
- Above 35°C the yeast weakens, and dies completely at 60°C.
Benefits of Slow Fermentation
- Improves digestibility by reducing phytates and partially breaking down gluten in the dough.
- Develops more complex flavors and a spongier, lighter texture.
- Produces acetic and lactic acid that give characteristic flavor and better preservation.
Important Tips
- The dough needs minimum 16 hours of slow fermentation for best results.
- For flour with 12% protein, it's recommended to ferment between 24-48 hours in refrigeration.
- The amount of yeast influences speed: maximum 7g per kilo of flour to avoid losing flavor.
Patience is key: a longer fermentation results in a more flavorful and digestible pizza.
Professional Tips for Stretching the Dough Without Breaking
The correct stretching technique is fundamental for achieving a perfect pizza. Here are the most important tricks:
Prior Preparation
- Bring the dough to room temperature between 15-20°C for 15 minutes before handling, keep it covered to prevent drying out.
- Dust flour on the work surface, using only the amount necessary to prevent sticking.
Correct Stretching Technique
- Gently detach the dough from the edges with calm and patience, working in a circular motion.
- Don't touch the center of the dough at first, start by creating the edge and then work towards the center.
- Use your fingertips to gently press and spread the dough evenly.
Important Tips
- Avoid using a rolling pin, as it makes the dough thinner and fragile, losing its elasticity.
- Keep the dough cold during the process, as heating can cause problems.
- If the dough is very elastic and shrinks, let it rest for a few minutes to relax the gluten.
Mistakes to Avoid
- Don't flatten the dough like a steamroller, this will release the air accumulated during fermentation.
- Avoid excessive handling of the dough, as it will lose its fluffiness.
- Don't use too much flour when stretching, only what's necessary to prevent sticking.
The key lies in patience and practice: a pizza dough can be stretched in less than a minute, but it takes experience to do it correctly.
How to Store Pizza Dough Correctly
There are different methods to store your pizza dough and maintain its quality. Here are the best options:
Refrigerator Storage
- Wrap the dough in plastic wrap or store it in an airtight container for a maximum of 3-5 days.
- Keep the temperature between 7-12°C for slow fermentation that improves flavor.
- Remove the dough 30 minutes before using to reach room temperature.
Freezer Storage
- Divide the dough into individual portions before freezing for better handling.
- Wrap each portion in lightly oiled plastic wrap to prevent sticking.
- The dough can last up to 3-4 weeks maintaining optimal quality.
Storage Methods
- Unstretched: form individual balls and wrap them in oiled plastic wrap.
- Stretched: place the bases separated by greased parchment paper.
- Rolled: stretch the dough on greased paper and roll to save space.
Important Tips
- Don't store the dough more than 5 days in refrigeration as it could over-ferment.
- Label portions with the preparation date for better control.
- Thaw in the refrigerator overnight, never at room temperature.
The key is airtight packaging and maintaining the proper temperature to preserve the quality of your dough.
Frequently Asked Questions (FAQs)
Q: What type of flour is best for making pizza?
A: Bread flour or type "00" flour is the best choice due to its high gluten content (more than 11g of protein per 100g), which provides better elasticity and texture to the dough.
Q: Why does my pizza dough turn out hard?
A: This happens from over-kneading the dough or using water that's too hot which kills the yeast. The ideal water temperature should be 35-40°C for proper activation.
Q: How long should the dough rest?
A: The minimum time is 1-2 hours at room temperature or 24 hours in refrigeration for optimal fermentation, although a longer fermentation (24-48 hours) improves flavor and texture.
Q: Can pizza dough be frozen?
A: Yes, it can be frozen for up to 3-4 weeks. It should be divided into portions, wrapped well in plastic wrap, and thawed in the refrigerator overnight.
