At LowBridgePark, we're convinced the cornerstone of an unforgettable pizza is the dough. Our over thirty-year journey in refining our dough recipe is shared here in the form of time-honored advice. We can't divulge our cherished recipe, but these guidelines will assist you in making pizzeria-level pizza dough in your own kitchen.
Quality of Flour is Key
The bedrock of superior pizza dough lies in the use of premium flour. 00 flour is what we recommend—a finely milled Italian variety with a moderate protein level (roughly 12%)—to achieve a dough that offers both resilience and suppleness. Substitute with bread flour if 00 flour is unavailable, despite the end result differing slightly in texture.
Water's Temperature and Its Absorption
The temperature of the water is integral to the fermentation duration and the development of the dough. Utilize cold water at about 45°F (7°C) for extended fermentation, which develops a deeper flavor, or warmer water at 85°F (29°C) for a swifter fermentation process. Aim for a hydration range of 60-70% ideal for most residential ovens.
Less Yeast, More Time
A crucial trick to a rich-tasting dough is to use minimal yeast and prolong the fermentation. With just 0.2% fresh yeast compared to our flour weight, our dough ferments over 24-48 hours, enhancing the flavors and creating a more digestible dough.
Salt's Role Beyond Seasoning
Salt is not only a flavor enhancer—it fortifies the gluten network and regulates fermentation. Add fine sea salt at a ratio of 2.5-3% to the weight of flour once the water and flour begin to integrate, which avoids direct contact with the yeast.
Fermentation: A Delicate Process
Post-mixing, allow your dough to undergo bulk fermentation at room temperature for a couple of hours before it's divided into individual balls. The dough balls should then be kept in lidded containers and refrigerated from 24-72 hours. It is in this stage of cold fermentation that starches are transformed into sugars that not only enhance flavor but also enable that signature crust browning.
Gentle Handling
When it's pizza crafting time, take out your dough from the fridge 1-2 hours prior to baking to bring it to room temperature. While handling the dough, be gentle to maintain the developed gas pockets. Stretch the dough using your fingers, not a rolling pin, to avoid deflating those important air pockets.
The Importance of Heat
Your home oven might not reach the 850°F (454°C) mark like our wood-fired ovens, but you can get close by preheating a pizza stone or steel for a minimum of sixty minutes. This mimics the powerful bottom heat necessary for achieving that crisp crust and airy center.
Truly mastering pizza dough is a continuous endeavor - each preparation is a learning experience. We suggest keeping a record, tinkering with elements, and finding what achieves the best results in your home kitchen.
For an in-depth demonstration of dough preparation, consider attending our monthly pizza workshops where Chef Luca presents these techniques precisely. Visit our events calendar for the latest schedule!