Here at LoftPassageFolio, we're staunch believers that extraordinary pizza is rooted in extraordinary dough. With a history spanning over thirty years of refining our dough recipe, we're thrilled to divulge some insider secrets. Though the exact recipe remains our little secret (traditions are important, after all!), these guidelines will set you on the path to making quality pizza dough in your own kitchen.

Choosing the Right Flour

A top-notch pizza dough begins with premium flour. Our top pick is 00 flour, an ultra-fine Italian flour with a moderate protein level of around 12%, providing an ideal equilibrium of elasticity and softness. If 00 flour is out of reach, a viable alternative is bread flour, though it will result in a slightly altered texture.

Understanding Water Temperature and Dough Hydration

The water's temperature is crucial as it dictates the fermentation duration and dough's maturation. For a slower fermentation process that yields more flavor, cold water at about 45°F (7°C) is advisable. Warmer water at about 85°F (29°C) will speed up fermentation. Aim for a hydration percentage of 60-70% when combining water with flour, particularly for domestic ovens.

A Tiny Amount of Yeast and Lots of Time

A key to tasty dough is to use a minimal amount of yeast and give it ample time to ferment. Our formula includes only 0.2% fresh yeast compared to the weight of the flour, yielding dough that ferments between 24-48 hours. This gradual method facilitates the emergence of intricate flavors while producing a more digestible dough.

Salted for Structure

Salt contributes more to your dough than just flavor—it fortifies the gluten network and modulates fermentation. We suggest adding fine sea salt at a rate of 2.5-3% relative to the flour's weight. Introduce the salt after mixing flour and water to keep it from making direct contact with the yeast.

Fermentation: A Delicate Process

Post-mixing, allow the dough to undergo an initial bulk fermentation at room temperature for approximately two hours, then divvy it up into individual portions. Place these portions into lidded containers and refrigerate them for 24-72 hours. Your dough's cold fermentation period is critical—this is when enzymes break down starch into sugars, lending delectable flavors and the appetizing golden-brown crust our pizzas are known for.

Gentle Handling is Key

When you're ready to craft your pizza, take the dough out of the refrigerator 1-2 hours in advance to warm up. Be delicate when handling it to maintain the developed gas bubbles. Rather than rolling it out, use your fingertips to press and stretch the dough, which helps keep those bubbles intact.

The Importance of Heat

Although our professional wood-fired ovens can soar to 850°F (454°C), your typical home ovens usually top out at 550°F (288°C). To get around this, place a preheated pizza stone or steel in your oven for at least one hour prior to baking. This replicates the intense heat needed for a crisp crust and a fluffy inside.

Perfecting pizza dough is an evolving process; every attempt can teach you something new. We encourage jotting down observations, tweaking various elements, and finding the best process for your unique baking environment.

Are you eager to see how we make our dough firsthand? Join us at one of our monthly pizza-making workshops where Chef Anna will exhibit these techniques in-depth. Take a look at our events schedule for forthcoming sessions!