The foundation of any great pizza is its dough. At Pizzaiolo, we've spent decades perfecting our dough recipe, combining traditional Italian techniques with innovations that work well in the Canadian climate.
The Importance of Fermentation
The secret that many home pizza makers miss is proper fermentation. Our dough ferments for a minimum of 24 hours, and sometimes up to 72 hours for special occasions. This slow fermentation process allows the yeast to develop complex flavors while breaking down the flour's proteins in a way that creates that perfect balance of chewy interior and crispy exterior.
During cold fermentation (which happens in our specialized refrigerators), enzymes in the flour slowly break down starches into simpler sugars. This not only improves flavor but also helps achieve that beautiful golden-brown crust when baked.
"Time is an essential ingredient in pizza dough that can't be replaced or rushed." - Chef Marco, Head Pizzaiolo
The Right Flour Makes All the Difference
We use a custom blend of flours in our dough, with a careful balance of protein content. Too much protein (gluten) and the dough becomes tough; too little and it lacks structure. Our blend includes:
- Italian "00" flour for silky texture
- Canadian high-protein flour for structure
- A touch of whole wheat for flavor complexity
This blend gives us the perfect balance of extensibility (the ability to stretch without tearing) and elasticity (the tendency to spring back), which are crucial for hand-tossed pizza.
Hydration Levels
Water content (hydration) is another critical factor. Our dough uses a relatively high hydration level of around 65-70%, which contributes to those beautiful air pockets in the crust. Working with high-hydration dough requires skill, which is why our pizzaiolos undergo extensive training.
The water itself matters too. We use filtered water with a specific mineral content that supports yeast activity and flavor development.
Temperature Control
Every aspect of our dough making is temperature-controlled. The water temperature is precisely measured to achieve a final dough temperature between 24-26°C (75-78°F), which is optimal for initial yeast activity before the cold fermentation begins.
Even the temperature of our workspaces is carefully monitored, as seasonal changes can affect dough behavior significantly – especially important in a country with Canada's dramatic temperature variations.
Trying It At Home
While our exact recipe remains a closely guarded secret, here are some tips for home pizza enthusiasts:
- Use a kitchen scale for precise measurements
- Allow for long, cold fermentation (at least overnight in the refrigerator)
- Experiment with different flour blends
- Don't rush the process – give your dough time to rest between steps
- Practice handling techniques to maintain those precious air bubbles
Remember that great pizza dough is both a science and an art. Even in our kitchens, we're constantly adjusting and refining based on factors like humidity, flour variations, and seasonal changes.
The next time you enjoy a Pizzaiolo pizza, take a moment to appreciate the crust – behind that perfect bite is a blend of tradition, science, and craftsmanship that we're proud to share with pizza lovers across Canada.
