Here at BreadSprout, we hold the conviction that extraordinary pizza is built on the foundation of extraordinary dough. With years spent refining our recipe, we are thrilled to divulge some inside wisdom. Though our special blend remains under wraps (tradition has its reasons for secrecy), these fundamentals will guide you to a pizzeria-grade pizza dough in your own kitchen.
Choosing the Right Flour
The cornerstone of superior pizza dough is premium flour. Opt for 00 flour, which is an ultra-fine Italian variety with a moderate protein content (close to 12%), to foster the ideal mix of dough strength and delicacy. Should 00 flour be unavailable, a substitute such as bread flour can suffice, although the texture may alter marginally.
Correct Water Temperature for Hydration
The water's temperature is pivotal for regulating fermentation duration and dough development. For a more extended fermentation (yielding enhanced taste), utilize cold water at roughly 45°F (7°C). If a more rapid fermentation is desired, warm water at about 85°F (29°C) is suitable. The hydration ratio, water to flour, should maintain within a 60-70% range for typical household ovens.
Yeast and Time in Fermentation
To achieve a dough rich in flavor, it is crucial to use a smaller quantity of yeast and extend the fermentation period. At a minimal 0.2% of the flour's weight, we utilize fresh yeast for our dough's long fermentation spanning 24-48 hours. Through this leisurely pace, complex flavors emerge, and the resulting dough is more digestible.
The Salt Factor
Salt is integral for more than just flavor—it fortifies the gluten matrix and moderates fermentation. For our flour's weight, we endorse using fine sea salt at a rate of 2.5-3%. It's best to integrate it once your flour and water begin to merge, keeping the salt from making direct contact with the yeast.
The Fermentation Craft
Post-mixing, let your dough undergo room temperature bulk fermentation for a couple of hours, then separate it into individual portions. Confine these portions in lidded containers and refrigerate for a duration ranging from 24 to 72 hours. In this phase of cold fermentation, enzymatic action aids in decomposing starches into sugars, which contributes not only to the taste but also to the crust's alluring browning.
Dough Handling Techniques
Prior to pizza preparation, withdraw the dough from refrigeration 1-2 hours in advance to acclimatize. When handling, do so with care to retain the gas bubbles. The dough should be pressed and extended using your fingertips as opposed to rolling it, preserving those essential air cavities.
Applying the Right Amount of Heat
Even though our specialized ovens can attain a temperature of 850°F (454°C), standard kitchen ovens tend to max out at about 550°F (288°C). To make up for this, it's advisable to use a pizza stone or steel, warmed well in advance for at least an hour, to deliver the robust bottom heat needed to accomplish that desired crispy exterior with a fluffy inside.
Mastering the art of pizza dough is a continual process, with each attempt offering new lessons. Take note of the outcomes, adjust as necessary, and find out the optimal process for your environment.
For a live demonstration of how we make our dough, consider participating in our monthly pizza workshops led by Chef Alessandro. Stay up to date with our event schedule for forthcoming sessions!