At BroadPanel, our philosophy asserts that outstanding pizza is built on outstanding dough. After refining our concoction over thirty years, we're thrilled to disclose some insider tips. We keep our specific blend confidential (some rituals ought to stay untold!), but these strategies will assist you in crafting top-notch pizza dough within your own kitchen.
Quality of Flour is Key
The cornerstone of superb pizza dough is premium flour. We suggest opting for 00 flour, which is a finely milled Italian variety with a moderate protein level of about 12%. This leads to an ideal mix of strength and softness. If 00 flour is out of reach, a decent alternative is bread flour, although the texture will differ somewhat.
Adjusting Water Temperature and Moisture
Water temperature plays a crucial role in the dough’s rising time and development. Utilize cold water at approximately 45°F (7°C) for a prolonged rise, enriching the flavor, or warm water around 85°F (29°C) for a quicker rise. The optimal moisture content, or water-to-flour ratio, is between 60-70% for the average domestic oven.
Less Yeast, More Time
A key to tasty dough lies in using a smaller amount of yeast and affording more time for it to rise. Employ a mere 0.2% fresh yeast in proportion to the flour for a 24-48 hour fermentation period. This gradual process cultivates complex tastes and yields a dough that's more digestible.
Salt’s Role Extends Beyond Taste
Salt does wonders beyond just flavoring your dough - it fortifies the gluten matrix and modulates the rise. We advocate for a fine sea salt usage of 2.5-3% relative to your flour quantity. Introduce it once the flour and water begin to amalgamate to avoid any direct interference with the yeast.
The Science of Fermentation
Post-mixing, let your dough undergo an initial fermentation at room temperature for a couple of hours, then divide and shape it into balls. Tuck these into lidded containers and refrigerate them from one to three days. In these cool conditions, enzymes transform starch into sugars, yielding rich flavors and giving our crusts their distinctive browning.
Gentle Handling
When preparing to bake, take the dough out of the fridge one to two hours in advance to come to room temperature. Be delicate in handling the dough to retain gas bubbles. Press and shape with your fingertips rather than a rolling which can deflate the dough.
Heating is Critical
Our wood-fired ovens can reach up to 850°F (454°C), but common household ovens usually go up to 550°F (288°C). To make do, heat a pizza stone or steel for no less than an hour beforehand to mimic the powerful lower heat essential for a crisp crust and airy middle.
Honing the craft of pizza dough is an evolving adventure. Engage with each batch as a learning experience. Record observations, make adjustments, and figure out the formulas that thrive in your distinctive kitchen setting.
To witness our dough preparation firsthand, come to our monthly pizza workshops where Chef Anna breaks down each step. Peek at our events calendar for the upcoming sessions!