For some, pizza dough is something you pick up from the refrigerated counter at your local Netto, and for others, it’s a science. For some, pizza dough is just something under the toppings, and for others, the dough is the most important thing. For those in the latter category, pizza dough can be an interest that leads to sleepless nights, countless hours of research, and equal parts euphoria and frustration.
Here we’ll talk about what size pizza dough is. Is sourdough worth talking about? How we approach pizza dough at Pico, and not least what you can do at home.
At Pico we specialize in Neapolitan pizza, which for many is probably what they think of when the word ‘pizza’ is mentioned. Neapolitan pizza is defined by being baked at an extremely high temperature – preferably close to 500 degrees – and then a dough that is soft, where the crust is risen and has a nice, crispy bite. Together, it should provide a really good and chewy eating experience. At least that’s what we aim to achieve.
A pizza dough consists of few ingredients. Basically, it’s flour, water, salt and a form of yeast. As with other recipes, the fewer of them you use, the better the ingredients you need. This also applies to pizza dough.
There is a big difference in the quality of different types of flour. The higher the quality, the more water the flour is able to absorb, and this ultimately results in a less dry dough. Especially when baking at very high temperatures.
The better the flour, the longer the rising time the flour can also withstand. And that is important, since we are now starting to talk about fermentation. When a dough rises, it ferments. With a longer fermentation, the dough builds up more flavor nuances – a bit like a simmered dish that stands and gets better over time.
As mentioned, yeast is also needed to make the dough rise. You can use anything from fresh yeast and dry yeast to baking powder or sourdough. At Pico we use sourdough, and you can read a little more about that in the next section
At Pico Pizza we make a long-risen, cold-risen dough. We think that’s how the world’s best pizza dough should be made, but it’s of course a matter of taste.
In our recipe we use sourdough. We think that pizza dough gets the most interesting flavor nuances that way. Once we have shaped the dough balls, we let them cold-rise for at least 72 hours. In the attempt to make the best pizza dough, it does require some preparation, but we think it’s worth all the work.
If you have celiac disease, fear not! In collaboration with The Feel Good Bakery, we have developed our own gluten-free pizza dough, made from flours that are naturally free of gluten.
When you are making homemade pizza dough, you can easily make a really good dough without a lot of fancy equipment. A crucial tip for getting a good bake is to take your dough out of the refrigerator in good time. A dough that is at room temperature bakes much better than a cold dough.
If you need some inspiration on how to make your pizzas at home, follow us on Instagram and Facebook. Here you can see how our cold-leavened pizza dough behaves when we bake it, and you can come into the kitchen and see how we work.
If you yourself need a break from the hustle and bustle of everyday life, you can stop by Pico Pizza and see and taste how we make pizza. You can book a table or order takeaway in our restaurants. If you are celebrating or just want pizza with a lot of friends, it is also possible to order catering.
We look forward to seeing you!