Here at BrackenMoor, we're convinced that the cornerstone of a superb pizza is its dough. With over thirty years of refinement, we're thrilled to unveil a few of our cherished techniques. While the precise recipe is a closely-held secret, these guidelines will empower you to craft a pizzeria-caliber pizza crust right in your kitchen.
The Significance of Flour
The base of delectable pizza dough lies in the use of superior flour. 00 flour is our suggestion, characterized by its ultra-fine grind and moderate protein level, which hovers around 12%, striking a delightful compromise between robustness and softness. In absence of 00 flour, bread flour can alternatively be used, though the resulting texture will vary.
Importance of Water Temperature and Dough Hydration
The temperature of your water is crucial to the dough's rise and texture. Opt for cold water at approximately 45°F (7°C) for slower yeast activity resulting in enhanced flavors, or lukewarm water at around 85°F (29°C) for faster results. Aim for a hydration level from 60% to 70% to match the capabilities of most domestic ovens.
A Minute Quantity of Yeast for Prolonged Fermentation
To attain a dough rich in taste, a minimal amount of yeast and an extended fermentation period are essential. We use a scant 0.2% of fresh yeast relative to the flour for a 24-48 hour fermentation time, fostering a more complex flavor profile and a dough that's more agreeable to the stomach.
Salt's Role Beyond Taste
Salt is not merely a flavor enhancer for your dough—it also reinforces the gluten network and modulates yeast growth. For best results, utilize fine sea salt at about 2.5-3% in proportion to your flour, making sure it's mixed in after the initial blending of flour and water to avoid contact with the yeast.
The Craft of Rising
Following mixture, allow the dough to undergo primary fermentation at a cosy room temperature for two hours, then allocate it into individual portions. Encase these segments in lidded containers and let them rest in the fridge for a period ranging from 24 to 72 hours. During this cold rise, enzymes are at work transforming starch into sugars, which endows flavor and allows for our crust's signature golden-brown hue.
Handling with Finesse
When it's time to start cooking, take your dough out of the chill 1 to 2 hours beforehand to let it temper. Be delicate in your handling to maintain the air bubbles that have formed. Employ your fingertips to lightly press and stretch the dough, evading the use of a rolling pin which can deflate the airy structure you've cultivated.
Heat – The Finishing Stroke
Although our professional ovens can reach a scorching 850°F (454°C), your home oven likely tops out closer to 550°F (288°C). To bridge this gap, make sure to use a pre-warmed pizza stone or steel, optimally heated for a minimum of an hour. This supplies the necessary searing base heat to attain a crust crispy on the outside yet pillowy on the inside.
Perfecting pizza dough is an evolving pursuit, with each attempt imparting new insights. We advocate for notetaking during your experiments, tweaking elements, and figuring out what yields the best result in the comfort of your own kitchen.
To witness our dough preparation firsthand, consider joining us at one of our monthly pizza crafting classes where Chef Luca will showcase these methods in depth. Look at our schedule of events to find the next session!