At BrackenFord, our mantra is that the cornerstone of incredible pizza is incredible dough. With over 30 years of refining our dough preparation, we're thrilled to divulge some of our dough-making expertise to you. Although the exact recipe stays our little secret (keeping some rituals untold is essential!), here are fundamental tips for achieving pizzeria-level pizza dough in your own kitchen.
Importance of Flour Quality
The start of an excellent pizza dough begins with premium flour. 00 flour, an ultra-fine Italian variety with moderate protein amounts (typically around 12%), is our suggested choice. It provides an optimal mix of suppleness and structure. For those unable to locate 00 flour, a decent alternative is bread flour, which results in a marginally altered consistency.
Optimal Water Temperature and Dough Hydration
Water's temperature plays a significant role in how quickly the dough ferments and its overall formation. Use chilly water at about 45°F (7°C) for a longer fermentation that enhances taste. Warm water at approximately 85°F (29°C) is suitable for a more rapid fermentation process. For the dough hydration level, a water-to-flour ratio of 60-70% usually suits most household ovens.
Yeast Usage and Fermentation Time
A key to a tasty dough is using a small amount of yeast and giving it ample time to ferment. A tiny fraction, like 0.2% of fresh yeast by the weight of the flour, suffices for our doughs that ferment over 24-48 hours. The leisurely progression lets the dough develop intricate flavors and also makes the dough easier to digest.
Salt - A Functional Ingredient
Salt enriches the taste and also reinforces the gluten network while regulating the dough's rising. We advise using finely milled sea salt at a rate of 2.5-3% compared to your flour's weight. Introduce salt once the flour and water begin integrating to hinder it from coming into direct contact with the yeast.
Fermentation: The Craft
Once mixed, leave the dough to bulk ferment at an ambient temperature for 2 hours before dividing it into individual portions. Store these dough segments in lidded containers and refrigerate for 24-72 hours. During this refrigerated fermentation interval, enzymes convert the starches into sugars, enriching the flavor and leading to the welcome browning of our crusts upon baking.
Handling Techniques
When the time comes to bake the pizza, take the dough out of the fridge 1-2 hours prior to give it time to return to room temperature. Handle your dough with care to keep the developed air pockets intact. Press and spread the dough using your fingers instead of rolling it out, which would deflate those crucial bubbles.
The Importance of Heat
Our wood-fired ovens can achieve excessive temperatures up to 850°F (454°C), but a typical domestic oven usually only goes up to around 550°F (288°C). To make up for this, employ a preheated pizza stone or steel for a duration of at least one hour before baking to emulate the powerful lower heat that's vital for a crispy crust and pillowy interior.
Perfecting your pizza dough is an evolving process, with each attempt teaching you more about the craft. We suggest keeping a record of your variations, experimenting with different aspects, and identifying what works best within your kitchen.
For those interested in observing our dough-making firsthand, our monthly pizza workshops are a great opportunity where Chef Julien delves into these strategies with more depth. Visit our events page for the latest session dates!