Here at ThriftBridgeYard, we’re dedicated to the craft of exceptional pizza, and it all begins with the dough. Spanning over thirty years, we’ve honed our recipe and are thrilled to disclose a handful of our dough crafting techniques with you. While the full recipe remains our cherished secret, the guidelines provided below will set you on a path towards domestic pizza dough mastery.
Choice of Flour is Key
The cornerstone of quality pizza dough lies in the choice of flour. We suggest 00 flour, characterized by its fine grind from Italy and moderate protein levels (approximately 12%), yielding an equilibrium between dough strength and softness. In the absence of 00 flour, bread flour serves as an adequate alternative, though the final texture will be moderately altered.
Significance of Water Temperature and Dough Hydration
Your water's temperature holds influence over dough fermentation duration and texture formation. Opt for cold water around 45°F (7°C) for a gradual fermentation that enriches taste, or warmer water around 85°F (29°C) to speed up the process. Aim for a hydration range of 60-70% when combining water with flour, which suits most domestic ovens efficiently.
Yeast Usage and Fermentation Time
A crucial tip for a savory dough is to minimize yeast and extend fermentation time. We apply merely 0.2% fresh yeast relative to the flour's weight, which then undergoes a 24-48 hour fermentation phase. This extended period fosters intricate flavor development and results in a dough that is more digestible.
Salt's Dual Purpose
Salt’s role transcends mere flavoring—it fortifies gluten structure and regulates fermentation speed. Our preference lies with fine sea salt, constituting 2.5-3% of the flour’s weight. Incorporate salt after the amalgamation of flour and water has begun, which thwarts any potential direct yeast contact.
The Craft of Fermentation
Subsequent to mixing, let your dough undergo a bulk fermentation at room temperature for a span of 2 hours, followed by dividing it into individual dough portions. Encase these portions in containers with lids and refrigerate them for 24-72 hours. It is during this chilled fermentation stage that starches are broken down into sugars by enzymes, thus enhancing taste and contributing to the attractive browning observed in our crusts.
Gentle Dough Handling
When the moment comes to create your pizza, take the dough out of the refrigerator an hour or two prior to baking to let it reach room temperature. Treat the dough with care to retain the developed air pockets. Rather than using a rolling pin, employ your fingertips to gently press and stretch the dough, avoiding air pocket compression.
Heating as a Final Stroke
Although our wood-fired ovens achieve a scorching 850°F (454°C), typical household ovens have a maximum of approximately 550°F (288°C). To mimic our results, utilize a preheated pizza stone or steel for no less than an hour, imitating a vigorously heated environment necessary for a crisp crust and a light, airy midsection.
Perfecting pizza dough is an evolutionary process. Every batch offers new insights into the craft. We suggest maintaining a record, tweaking variables, and investigating what yields the best outcome within the confines of your kitchen.
For an opportunity to watch dough preparation firsthand, consider attending one of our monthly pizza workshops, where Chef Luca demonstrates these practices in greater detail. For upcoming session dates, review our events calendar!