At BroadLanding, our ethos is rooted in the belief that the secret to an extraordinary pizza lies in the quality of the dough. With over thirty years dedicated to refining our method, we're thrilled to divulge some of our coveted tips. While the exact blend of ingredients remains a treasured secret, we offer these guidelines to help you achieve a professional-grade pizza dough in your kitchen.
Importance of Flour Quality
The cornerstone of superior pizza dough is premium flour. 00 flour, an ultra-fine Italian variety with moderate protein levels (typically around 12%), is recommended for achieving a flawless mix of strength and pliability in your dough. If 00 flour is not available, bread flour represents a decent alternative, although you will notice a variance in texture.
Water Temperature and Dough Hydration
Your water's temperature plays a crucial role in the fermentation duration and the evolution of the dough. Utilize cold water, approximately 45°F (7°C), for prolonged fermentation that enriches the flavor, or lukewarm water around 85°F (29°C) for faster fermentation. A hydration rate of 60-70% is suitable for standard home ovens.
Less Yeast for More Time
A pivotal factor in producing full-flavored dough is to minimize yeast usage and allocate ample time for fermentation. We use a mere 0.2% fresh yeast in relation to the flour's weight, which allows the dough to ferment over a 24-48 hour period. The extended fermentation cultivates intricate tastes and yields a dough that's more digestible.
Salt's Role Beyond Seasoning
Salt's purpose extends past simply flavoring your dough—it reinforces the gluten matrix and moderates fermentation. Opt for fine sea salt at a ratio of 2.5-3% relative to the flour's weight. Introduce it once your flour and water have begun amalgamating, to prevent it from directly interacting with the yeast.
The Science of Fermentation
Post-mixing, allow your dough to undergo bulk fermentation at ambient temperature for two hours, then divide and shape it into balls. Store these in sealed containers and refrigerate them for 24-72 hours. During this cold fermentation stage, starches are transformed into sugars by enzymes, which not only enhances flavor but also contributes to the crust's signature browning.
Delicate Dough Handling
When you're ready to bake, bring your dough to room temperature 1-2 hours beforehand. Exercise care when handling to maintain the developed gas bubbles. Instead of rolling, gently press and stretch the dough with your fingertips to preserve the air pockets.
Concluding with Heat
Though our ovens can reach an impressive 850°F (454°C), most residential ovens have a limit of approximately 550°F (288°C). Compensate for this by using a preheated pizza stone or steel for an hour, achieving the intense base heat required for a perfectly crispy crust and a fluffy interior.
Honing the art of pizza dough is an ongoing process; each attempt is an opportunity to learn and refine your technique. We encourage you to document your experiences, tweak variables, and uncover what yields the best results in your home.
Eager to witness our dough crafting process up close? Attend one of our monthly pizza classes where Chef Lorenzo will showcase these skills in depth. Visit our events schedule for the next available workshop!