Here at GentleFenBorough, our belief is that outstanding pizza begins with outstanding dough. With over thirty years refining our recipe, we’re thrilled to lend you insights from our kitchen. Our precise recipe remains our own secret (a little mystery is a good thing!), but these guidelines will show you how to make professional-grade pizza dough right where you live.
It’s All About the Flour
Mainstay of incredible pizza dough is premium flour. For best results, we suggest 00 flour, a fine Italian flour that generally contains about 12% protein, giving it just the right combination of chewiness and softness. If 00 flour is not available, a high-quality bread flour can substitute, although the dough’s feel might slightly alter.
The Significance of Water Temperature and Dough Hydration
Your water's warmth is pivotal for controlling the dough’s fermentation and structure. Cold water near 45°F (7°C) is optimal for prolonged fermentation, leading to richer taste, while lukewarm water approximately 85°F (29°C) speeds up the process. As for dough hydration, aim for a water-to-flour ratio within 60-70% for conventional home ovens.
Less Yeast, More Flavor
To attain a dough with depth of flavor, use a minimal amount of yeast and allow for a lengthy fermentation. Our approach utilizes a mere 0.2% of fresh yeast compared to the flour’s mass, giving it 24-48 hours to ferment. This slow course nurtures the development of intricate flavors as well as a more digestible dough.
The Role of Salt Beyond Taste
Salt is crucial not only for seasoning but also for fortifying the gluten network and moderating fermentation. Fine sea salt is our choice, around 2.5-3% of the flour’s mass. Introduce it once your flour and water begin to mix to avert direct yeast contact.
Fermentation: An Art in Itself
Following the mixing stage, the dough should have a primary fermentation at ambient temperature for about 2 hours, and then it should be portioned into individual balls. Store these in lidded vessels and let sit in the refrigerator for a span of 24-72 hours. It's during this cold fermentation that the starches are gradually converted into sugars, enhancing the taste and the distinctive browned crust we pride ourselves on.
Gentle Dough Management
When you're ready to bake, take the dough out of the fridge 1-2 hours before to warm. Be gentle with the dough to maintain gas bubbles formed during fermentation. Press and stretch it with your fingers instead of rolling, preserving those important air bubbles.
Heat – The Ultimate Enhancer
We might use wood-fired ovens that reach 850°F (454°C), but for those with home ovens that typically peak at 550°F (288°C), a preheated pizza stone or steel is vital. An hour of preheating will give you the intense bottom heat needed to produce a crisp shell with a lofty interior.
Perfecting pizza dough is an evolving craft. Each preparation is a new lesson in pizza science. Jot down your observations, tweak the factors, and find out what yields the best results for your home setup.
To witness the dough-making first hand, consider attending our monthly pizza workshops where Chef Alessandro will show you these methods in detail. Check our event list for the next session!