Here at BridgeCanvasHub, our philosophy is simple: extraordinary pizza begins with extraordinary dough. With over thirty years of fine-tuning our recipe, we're thrilled to divulge a few of our dough-making secrets. While the complete recipe remains our little secret (we've got to keep some mystique!), these guidelines will assist you in achieving pizzeria-style pizza dough right in your own kitchen.
The Importance of Flour
Quality flour is the cornerstone of superior pizza dough. We swear by 00 flour, a finely milled Italian variety, typically with 12% protein, for its optimal mix of elasticity and softness. If 00 flour isn't available, bread flour can serve as a decent alternative, albeit with a minor difference in texture.
Mastering Water Temperature and Dough Hydration
Your water's temperature plays a crucial role in fermenting and maturing the dough. Opt for colder water at about 45°F (7°C) for a longer fermentation, which results in richer flavors. For a faster fermentation cycle, warm water around 85°F (29°C) should be used. Your dough's hydration level — the water-to-flour ratio — ought to be within 60-70% to match most domestic ovens perfectly.
Less Yeast, Longer Fermentation
To create a tasteful dough, it's essential to use minimal yeast and extend the fermentation time. We use a mere 0.2% of fresh yeast based on the flour's weight, giving the dough a 24-48 hour fermentation span. This protracted period fosters a more complex flavor profile and results in a dough that's more digestible.
Salt's Role Beyond Taste
Salt doesn’t just enhance the taste of your dough — it's vital for reinforcing the gluten network and moderating fermentation. Use finely ground sea salt at a ratio of 2.5-3% relative to your flour's weight, integrating it once water begins to mix with flour to avoid direct yeast contact.
The Craft of Fermentation
Post-mixing, let your dough undergo an initial fermentation at room temperature for two hours. Follow by portioning the dough into individual balls and then refrigerating them in sealed containers for 24-72 hours. It's during this cold fermentation process that the starches convert into sugars, yielding the distinctive flavor and char on our famed crusts.
Gentle Handling Techniques
When it's time to bake, take the dough out of the fridge 1-2 hours ahead to come to room temperature. Be gentle with it to keep the developed air bubbles intact. Use your fingertips to press out and stretch the dough instead of rolling it, which would deflate those essential air pockets.
A Touch of Heat
Though our brick ovens soar to 850°F (454°C), you can make do with a maximum of 550°F (288°C) in a typical kitchen oven. A pizza stone or steel that's been heating up for no less than an hour can mimic that fierce bottom heat crucial for a crispy crust and puffed interior.
Honing your pizza dough technique is a learning experience, and every batch brings more insight. We encourage baking enthusiasts to keep a log, tweak variables, and determine what suits your kitchen's environment most favorably.
For a hands-on learning session, attend our monthly pizza-making workshops, where Chef Alessandro will showcase these methods in fine detail. Our events calendar has all the upcoming dates!