Here at BayridgeCourt, we're convinced that the secret to extraordinary pizza is the quality of the dough. With a legacy over thirty years in the making, we're thrilled to share insightful tips for crafting gourmet pizza dough within your own kitchen, while still keeping our time-honored recipe just to ourselves.
Quality of Flour is Paramount
The cornerstone of exemplary pizza dough lies in the use of premium-quality flour. 00 flour, known for its fine grind and moderate protein level (typically around 12%), is our top choice to achieve a delicate yet resilient texture. If 00 flour is out of reach, opting for bread flour can work as an alternative, albeit with a slightly altered feel.
Optimal Water Temperature and Dough Hydration
The water's temperature can influence your dough's rising time and texture. Employ cool water at about 45°F (7°C) to nurture a slow fermentation process for richer taste, or warmer water at 85°F (29°C) for a faster rise. Aim for a hydration ratio between 60% and 70% to pair nicely with typical home ovens.
Yeast: Less is More for Fermentation
A dough infused with exceptional flavor often involves minimal yeast and extended fermentation. By utilizing merely 0.2% fresh yeast in comparison to the flour's weight, and allowing the dough to mature over 24 to 48 hours, we enable deep flavor development while the dough also becomes more digestible.
Salt’s Role Beyond Seasoning
Salt's function transcends flavor enhancement; it fortifies the gluten network and moderates yeast activity. For best results, incorporate fine sea salt at a ratio of 2.5% to 3% of the flour weight, adding it into the dough as the flour and water begin to merge, which prevents it from directly interfering with the yeast.
Fermentation: The Crucial Stage
Post-mixing, let your dough undergo initial fermentation at ambient temperature for a couple of hours before portioning it into balls. Stow these in sealed containers and refrigerate them for 24 to 72 hours. During this refrigeration stage, enzymes break down the starch into sugars, endowing the crust with its signature flavor and color.
Handling Dough with Delicacy
Prior to pizza preparation, bring the dough to room temperature for 1 to 2 hours. It's vital to handle the dough tenderly to maintain the built-up air bubbles. Rather than rolling, use your fingertips to gently press and expand the dough, thereby preserving its airy quality.
The Heat Element
Although our professional ovens soar to scorching highs of 850°F (454°C), home ovens generally cap at about 550°F (288°C). To achieve similar results, preheat a pizza stone or steel for roughly an hour to emulate that intense bottom heat, ensuring a crisp crust and a fluffy core.
Mastering the craft of pizza dough is an evolving process, with each attempt teaching valuable lessons. We recommend keeping notes, tweaking factors, and finding the ideal approach for your domestic culinary space.
For a hands-on experience with our dough preparation, join one of our monthly pizza workshops where Chef Luigi illustrates these methods in-depth. Peek at our events calendar to see when the next sessions are scheduled!