At BraiseDome, we're convinced that incredible pizza begins with extraordinary dough. Having honed our recipe over 30 years, we're eager to unveil some of our dough-making wisdom. Our complete formula remains a cherished mystery, but these guidelines will steer you toward achieving pizzeria-grade pizza dough in your own kitchen.
Flour's Importance
Premier pizza dough relies on top-notch flour. We favor 00 flour, known for its fine grind and moderate protein level of about 12%, delivering an optimal mix of elasticity and softness. In the absence of 00 flour, bread flour can act as a substitute, though with a marginally altered texture.
Water Details and Dough Moisture
The dough's behavior changes with varying water temperatures. For a prolonged fermentation that enriches taste, employ cold water near 45°F (7°C). For a speedier fermentation, opt for tepid water at roughly 85°F (29°C). Your dough's moisture content, the water to flour proportion, ought to be 60-70% to suit standard home ovens.
Less Yeast for More Flavor
A key to tasteful dough lies in minimal yeast usage combined with extended fermentation. A mere 0.2% fresh yeast compared to the flour's weight lets the dough ferment over 24 to 48 hours, fostering intricate flavors as well as a more digestible dough.
Salt's Structural Role
Salt, beyond simply flavoring your dough, fortifies gluten networks and moderates fermentation. We advise a fine sea salt usage of about 2.5-3% relative to your flour's weight. Add salt as the flour and water begin to amalgamate, avoiding any direct yeast contact.
Fermentation Craft
Post-mixing, let your dough undergo initial fermentation at room temperature for a pair of hours, then separate into individual balls. Store them in lidded containers and refrigerate for 24 to 72 hours. During this cool ferment, enzymes convert starch into sugars, flavoring the dough and contributing to that appetizing crust browning.
Delicate Handling
Prior to pizza making, give your dough an hour or two to reach room temperature after refrigeration. Be gentle to maintain the developed air bubbles. Prefer your fingertips to shape and stretch the dough, avoiding rolling pins that deflate those vital air pockets.
Heat: The Finishing Stroke
While our brick ovens can achieve 850°F (454°C), home ovens typically tap out at 550°F (288°C). Compensate with a preheated pizza stone or steel for at least one hour, supplying the robust undersurface heat for a crisp crust and spongy core.
Perfecting pizza dough is an ever-evolving process where each preparation educates you further on the craft. Take notes, tweak factors, and experiment to find what works best for your specific kitchen conditions.
Witness our dough crafting firsthand during our monthly pizza workshops, where Chef Luca exhibits these techniques with detailed guidance. Be sure to consult our event schedule for future sessions!