Here at BroadHaven, we're passionate about the art of pizza-making, beginning with remarkable dough. We've honed our craft over thirty years and are thrilled to share with you some of our dough-making wisdom. Of course, we have to keep our special recipe under wraps, but the following guidelines will help you produce a pizza dough of professional caliber right in your own kitchen.
Choosing the Right Flour
The secret to a fabulous pizza dough lies in the quality of the flour. We suggest using 00 flour, an exceptionally fine Italian flour with around 12% protein content. It offers an ideal texture—both strong and pliable. If 00 flour isn't available, bread flour makes a decent alternative, albeit with slightly altered texture.
Optimizing Water Temperature and Dough Hydration
Water temperature plays a crucial role in dough fermentation and texture. For a prolonged fermentation (yielding a richer flavor), opt for cold water at approximately 45°F (7°C). To speed up the process, warmer water at about 85°F (29°C) works best. Aim for a dough hydration level, the water-to-flour ratio, of 60-70% to suit typical domestic ovens.
A Pinch of Yeast, Plenty of Time
Less yeast and more fermentation time is our mantra for delicious dough. A mere 0.2% of fresh yeast related to the flour quantity allows us to ferment the dough for 24-48 hours. This relaxes the pace of rising and brings out an array of complex flavors, resulting in dough that's also more digestible.
Salt's Structural Role
Salt isn't just a flavor enhancer—it's also critical for the gluten framework and keeps yeast activity in check. Our suggestion is to use fine sea salt at a ratio of 2.5-3% of your flour content. Introduce it once the flour and water have begun to integrate, averting any direct yeast contact.
The Science of Fermentation
After you've combined the dough, embark on a bulk fermentation at room temperature for a couple of hours, and then allocate it into separate portions. Store these in sealed containers and refrigerate them for 24-72 hours. During this cool fermentation phase, starches convert into sugars, contributing to both taste and the signature golden complexion of our crusts.
Gentle Dough Handling
When it's time for pizza craft, remove the dough from the fridge 1-2 hours early to let it return to room temperature. You'll want to handle the dough softly, keeping the air bubbles intact for that ideal texture. Rather than rolling it out, press and stretch it delicately with your fingertips.
The Last Ingredient: Intense Heat
While we bake our pizzas in wood-fired ovens at an impressive 850°F (454°C), you can simulate this at home even with ovens that peak at 550°F (288°C). Just employ a preheated pizza stone or a steel plate, preparing it with a minimum of one hour of heating time for that perfectly crisp crust and soft, airy middle.
Remember, mastering the pizza dough is a continuous learning experience. Each preparation can teach you more about making the perfect dough. Document your progress, adjust the parameters, and find what suits your kitchen the best.
Interested in experiencing our dough-making process first-hand? Sign up for a monthly pizza crafting session with Culinary Expert Andrea. For updates and schedules, look at our event calendar!