Here at BroadFenlane, our ethos is that the best pizzas are built on unparalleled dough. Over thirty years of refinement has allowed us to craft an exceptional recipe, and we're now offering guidance. While the unique details of our recipe are kept confidential, these fundamental tips will assist you in creating a pizzeria-style pizza dough in the comfort of your home.
Choosing the Right Flour
The cornerstone of any excellent pizza dough is top-notch flour. 00 flour is our preference—a fine Italian flour containing a moderate protein percentage (about 12%), which yields a balance between chewiness and softness. If 00 flour is out of reach, bread flour can serve as an alternative, albeit with a marginally altered texture.
The Importance of Water Temperature and Dough Hydration
The water's warmth is crucial as it dictates the duration of fermentation and the maturation of the dough. Opt for cool water, roughly 45°F (7°C), if you're aiming for a slower fermentation which brings out a richer flavor. For hastening this process, warmer water around 85°F (29°C) is suggested. Aim for a hydration range of 60-70% when calculating your water to flour ratio, especially for conventional ovens.
A Tiny Amount of Yeast and Ample Fermentation Time
One significant aspect of creating a tasty dough is to use a minimal quantity of yeast and maximize the fermentation time. A mere 0.2% of fresh yeast compared to our flour's weight can suffice for dough that undergoes a slow 24-48 hour fermentation period. This lengthy fermentation allows for the development of complex flavors and makes the dough more digestible.
Salt: A Key Ingredient Beyond Taste
Salt's role extends beyond merely seasoning the dough—it fortifies the gluten network and moderates the fermentation. Fine sea salt, constituting 2.5-3% of the flour's weight, is what we recommend. Introduce it once your flour and water begin to integrate so it won't come into direct contact with the yeast.
The Craft of Fermentation
Post-mixing, let your dough go through the initial large-scale fermentation at room temperature for two hours, then portion it out into individual balls. Then, refrigerate these portions in lidded containers for 24-72 hours. It’s during this longer, cold fermentation that starches are converted into sugars, enhancing the taste and contributing to the crust's desirable browning effect.
Gentle Handling of the Dough
Prior to baking pizza, take your dough out of the refrigerator 1-2 hours beforehand to reach room temperature. Maintain the integrity of the developed gas bubbles within the dough by handling it delicately. Rather than using a rolling pin, your hands and fingertips should be the primary tools to press and expand the dough, thus maintaining the airiness.
The Ultimate Step: High Heat
Our wooden pizza ovens can achieve 850°F (454°C), but typical home ovens generally max out at 550°F (288°C). To get that professional-grade crispiness with a fluffy interior, use a pizza stone or steel preheated for at least 60 minutes, mimicking the intense underheat of our ovens.
The quest for mastering pizza dough is ongoing, as every dough teaches you something new. We suggest keeping a log to track your adjustments and findings, helping you figure out what produces the best outcomes in your own kitchen.
For a first-hand look at our process of making dough, we invite you to attend our monthly pizza-making workshops where Chef Paolo will showcase these techniques in full detail. For dates, peruse our event schedule!