Dough for professional pizza: is there one recipe for all?

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Dough for professional pizza: is there one recipe for all?

How do you make professional pizza and what oven do you cook it in?

Some like it soft and supple, and some like it thin and crunchy: obviously, were talking about the dough for professional pizza.

After all, wherever you go, you’ll find a dough!

However, if you’re about to open your own pizzeria, you know that it’s important to pick an exact orientation to offer your clients a pizza with personality that they’ll want to come back to eat!

But what are the constants in the preparation which you can then “personalize” based on traditions and, why not, innovative ideas?

Professional dough for pizza: what are the ingredients?

Let’s start from the simple, precious ingredients:

  • Water
  • Flour
  • Active dry yeast
  • Salt

Some use a mixture of flours, flour type “0” and “00”, active dry yeast or wet yeast…but is it impossible to leave them out? Why? Other yeasts do exist (mother culture, biga starter, etc.).

The different steps of dough preparation

The process of creation is complex and includes various physical/chemical phenomena that take place in the different steps of preparation:

  • Combining the ingredients. You can do it in a different order depending on the method and recipe, but substantially there are two options: you start by dissolving the yeast in water, and then gradually add flour and salt, or you start on the side putting the yeast in the flour, and then gradually adding the other ingredients.
  • It’s essential to know how to knead the pizza for gluten to form, the protein that makes up the dough’s structure, because by holding the air inside the mass, it makes leavening possible. But how does gluten form? Any recipe calls for energic kneading on a floured countertop for at least 10 minutes. Some pizza-makers recommend one or two breaks during this process.
  • Leavening begins, during which the dough has to double in volume. The determining factors are: time and temperature, which have to be balanced, also in relation to the yeast used. It takes at least two hours, but there are different schools of thought, which include double and triple leavening.
  • Hand-shaping. The leavened mass must be divided into different parts to form the base of the pizza depending on the requirements. It’s important to rework the dough, but not too much, and to make the balls smooth and compact.
  • This is the last step in creation that determines the shape of the pizza.
  • You put the ingredients on the base, for example, tomato sauce.

Every recipe for pizza dough has three steps, even though each may have different versions linked to many factors, like the doses, type of ingredients, its qualities, leavening time, and so forth.

The dough for Neapolitan pizza is the only one that has real genuine rules (Real Neapolitan Pizza), which describes all the steps of preparation that breathe life into the real Neapolitan pizza.

What about cooking?

The last step in any recipe for professional pizza dough is cooking, which has to be uniform, the crux is the choice of the oven for the pizzeria, which makes a big difference. But what oven do I choose?

If you want to combine innovation and tradition, choose one of the Marana ovens. Here are some we recommend:

  • Rotoforno: cooks on its own thanks to the rotation of the surface, which guarantees uniform cooking thanks to the heat that spreads uniformly. Plus, the rotating pizzeria oven has a microperforated cook plate and the SU&GIU function also lets you raise it and always cook at the optimal temperature.
  • Napulé. This is undoubtedly a suitable oven for Neapolitan pizza: it springs from a partnership with the master Neapolitan pizza-makers and is wood-burning, or with MRN Gas System, a smart burner that keeps the temperature stable automatically, lowers the flame without ever adjusting it and or putting it out, and adapts to each pizza-maker’s work method.

Do you only work with trainees? Choose the Genius Rotating oven, which thanks to its inner algorithms puts the fundamental values of cooking (flame, heat, and time) in relation and cooks all on its own: you’ll just have to fill, take out, and obviously prepare excellent dough for professional pizza to cook!

Find out more on our online catalog.