At BrackenRise, we're convinced that the cornerstone of mouthwatering pizza is top-notch dough. With more than thirty years in refining our dough-making process, we're now delighted to let you in on some key components of our technique. Although the precise recipe is a treasured secret we must keep, the following guidelines will assist you in achieving a pizzeria-caliber pizza base in your own kitchen.
Choosing the Right Flour
The bedrock of our pizza dough is premium flour. We advocate 00 flour, which is an ultra-fine Italian variety that harbors a modest protein percentage (close to 12%), excellently balancing pliability with elasticity. Should 00 flour be unavailable, bread flour can step in as a replacement, though your final texture may slightly vary.
Temperature and Moisture of Water
The heat of the water can significantly shape fermentation duration and dough quality. Opt for cold water, about 45°F (7°C), to achieve prolonged fermentation and enhanced taste. In contrast, warmer water around 85°F (29°C) prompts faster fermentation. A 60-70% hydration rate, which is the water-to-flour ratio, is generally optimal for home ovens.
Yeast Usage and Fermentation Time
Dough rich in flavor comes from minimal yeast and extended fermentation periods. For our dough that ferments over 24-48 hours, we use merely 0.2% fresh yeast in comparison to the flour's weight. This unhurried fermentation encourages the development of complex flavors and results in easier digestion.
Role of Salt
Salt serves a dual purpose: it seasons the dough and reinforces the gluten matrix while modulating fermentation. Adding 2.5-3% fine sea salt relative to the flour weight is our recommendation. Introduce the salt once the flour and water have begun to integrate, thereby avoiding direct contact with the yeast.
Fermentation's Craft
Subsequent to dough mixing, commence with bulk fermentation at ambient temperature for two hours, then segregate into individual balls. Encase these in containers with lids and refrigerate for an interval ranging from 24 to 72 hours. It is during this cold fermentation phase that transformation happens, with enzymes converting starch into sugars, providing both a flavor depth and attractive caramelization in our crusts.
Gentle Dough Handling
As baking time approaches, take the dough out of the fridge 1-2 hours ahead to allow a mild increase in temperature. Treat the dough delicately to maintain the gas bubbles. Rather than rolling, which would deflate the bubbles, gently press and stretch the dough with your fingertips.
Intense Heat for the Finish
Our pizzas are finished in wood-fired ovens that soar to 850°F (454°C), whereas typical home ovens have a ceiling of about 550°F (288°C). To make up for this, heat a pizza stone or steel for at least an hour before baking. This mimics the powerful base heat essential for achieving a crust that's both crisp and puffy.
Honing your pizza dough skill is more about the journey than the destination. Each making reveals new insights about the process. Jot down observations, experiment with different factors, and discern what yields the best results in your home setup.
Should you be interested in a front-row experience of our dough-crafting, attend one of our monthly pizza workshops, where Chef Lucia demonstrates these procedures in depth. Visit our events schedule for forthcoming sessions!