Here at BreadButterFarm, we hold the key to extraordinary pizza in the palm of our hands, and that key is world-class dough. With over 30 years in the refining of our methods, we are thrilled to disclose a fraction of our dough secrets. Our exact recipe remains a trade secret, yet these guidelines will enable you to produce bakery-quality pizza dough in the confines of your home.
Choosing the Right Flour
The essence of any notable pizza dough is premium flour. 00 flour, which is a finely milled italian variety with a moderate protein content of about 12%, is what we advocate for achieving a fine balance between elasticity and softness. In the absence of 00 flour, bread flour is an acceptable alternative, although the end texture will vary somewhat.
Optimal Water Temps and Dough Moisture
Your water's temperature is a critical factor in the dough's fermentation time and overall development. Utilizing cold water, precisely at 45°F (7°C), can slow down the fermentation for enhanced flavor, while warmer water at 85°F (29°C) can speed the process up. Aim for a hydration level of 60-70% to suit the capabilities of a typical home oven.
Less Yeast, Longer Ferment
For a richly flavored dough, use minimal yeast and let the dough ferment for an extended period. Our approach involves using a mere 0.2% of fresh yeast in relation to the flour quantity, and we let this ferment for 24 to 48 hours. This gradual fermentation cultivates sophisticated flavors and results in a more digestible dough.
The Role of Salt
Salt doesn't only add flavor to your dough; it also fortifies the gluten matrix and moderates the fermentation process. Incorporate fine sea salt into your flour blend at a ratio of 2.5-3% by the flour's weight, making certain to combine it after the flour and water have started to merge, avoiding any direct contact with the yeast.
Fermentation Craft
Once mixed, let your dough undergo bulk fermentation at a room temperature setting for about two hours, then divide into individual portions. Enclose these portions in containers with lids and refrigerate for 24 to 72 hours. During this refrigerated fermentation, enzymes transform starches into sugars, contributing to the flavor profile and the characteristic browning of our crusts.
Gentle Dough Handling
When the time arrives to craft your pizza, extract the dough from the cooler one to two hours prior to baking and allow it to reach room temperature. Treat the dough with care to retain the developed air pockets. Manipulate it with your fingers to stretch and shape, rather than rolling it out, to maintain those vital bubbles.
Critical Heat Element
While we use wood-fired ovens that hit an impressive 850°F (454°C), your home oven will likely peak at 550°F (288°C). Compensate by preheating a pizza stone or steel for at least one hour, which will mimic the powerful bottom heat required to attain a crispy base and fluffy interior.
Perfection in pizza dough is an ever-evolving path. Every batch can be a learning experience about the craft. Jot down observations, tweak factors, and experiment to find the sweet spot for your home setup.
Sharp to witness our dough-crafting skills in a live setting? Enroll in one of our monthly pizza workshops. Here, Chef Luca showcases these skills in depth. Peep our events schedule for the upcoming sessions!