Here at BrimWoodlane, we're on a mission to craft impeccable pizza, and it all begins with the dough. With over thirty years of refining our dough to perfection, we're eager to divulge some insights. Although the proprietary recipe remains closely held, the advice provided will empower you to achieve pizzeria-grade pizza dough within your residence.
Choosing the Right Flour
The pillar of noteworthy pizza dough is premium flour. 00 flour, an Italian variety ground to a fine consistency and with a protein level of about 12%, is what we suggest for a balance of pliability and resilience. In the absence of 00 flour, a viable alternative would be bread flour, yet with a nuanced alteration in texture.
Importance of Water Temperature and Moisture
The dough's fermentation process and overall development are influenced by water temperature. For a gradual fermentation yielding a more robust taste, resort to using chilled water at approximately 45°F (7°C). Conversely, lukewarm water around the mark of 85°F (29°C) will speed up fermentation. To optimize for standard household ovens, keep the hydration level—water to flour ratio—close to 60-70%.
Using Minimal Yeast for a Protracted Fermentation
The secret to rich-tasting dough lies in minimal yeast usage and extended fermentation time. Our formula calls for a scant 0.2% fresh yeast based on the weight of the flour for fermentations lasting from 24 to 48 hours. This gradual fermentation cultivates complex flavors and yields a dough that's not only flavorsome but also easier on the digestive system.
Salt's Role Beyond Seasoning
Far exceeding its purpose as a mere flavor enhancer, salt fortifies gluten structure and governs fermentation. Use fine sea salt at a proportion of 2.5-3% relative to your flour weight. Integrate it once the flour and water begin to amalgamate, preventing the salt from coming into direct contact with the yeast.
Fermentation: An Art Form
Post mixing, allow your dough to undergo an initial, bulk fermentation at ambient temperature for a couple of hours, then proceed to apportion the dough into separate balls. Enclose these in lidded containers and let them ferment in the fridge anywhere from one to three days. It's during this chilled fermentation that enzymatic breakdown turns starch into sugars, imparting rich flavor and the appetizing crust our pizzas are known for.
Gentle Handling Techniques
In readiness for pizza creation, retrieve the dough from the cooler 1-2 hours prior to baking, permitting it to shift to a milder temperature. Maintain a delicate touch to keep the gas bubbles within the dough intact. Rather than resorting to rolling, use your finger pads to depress and expand the dough, preserving its inherent aeration.
The Culminating Step: Apply Adequate Heat
Though our pizzeria's ovens soar to 850°F (454°C), domestic ovens usually top out around 550°F (288°C). Counterbalance this by preheating a pizza stone or steel for a minimum of sixty minutes, ensuring the lower part of the pizza dough reaches the desired crispness and a lofty inside.
The mastery of pizza dough is indeed a continuous learning curve; each mix offers new lessons. Keep a log, alter elements, and unearth methodologies that align with your kitchen's conditions.
For a live showing of how we make our distinctive dough, consider attending one of our pizza-making classes held monthly where Chef Luca will exhibit these techniques in-depth. Peruse our events schedule to spot upcoming opportunities!