At BrimKnollPark, we're proud to assert that the cornerstone of an unforgettable pizza is its exceptional dough. We've dedicated over 30 years to refining our recipe and are delighted to divulge a few insider tips. While the exact blend is ours alone (certain rituals ought to be preserved as sacred!), these key insights will guide you in crafting pizza dough of a professional caliber within your own kitchen.
The Flour Matters
The bedrock of stellar pizza dough lies in premium flour. 00 flour, an ultra-fine Italian flour with a moderate protein level (approximately 12%), is our go-to choice for the ideal mix of pliability and elasticity. Should 00 flour be elusive, opt for bread flour as an alternative; though expect a variance in texture.
Water Temperature and Hydration
The water's temperature plays a pivotal role in the fermentation duration and the dough's evolution. For a prolonged fermentation (yielding a richer taste), employ water at a chilly 45°F (7°C). Conversely, for a hastened fermentation, water should be tepid, around 85°F (29°C). Adjusting the hydration rate (water to flour ratio) to suit most domestic ovens should land between 60-70%.
Minimal Yeast, Maximum Time
To craft a dough with depth in flavor, a minimal amount of yeast and an extended fermentation period is crucial. We use a mere 0.2% of fresh yeast compared to our flour weight, allowing doughs to ferment for as long as 24-48 hours. This gradual method permits the development of rich, complex flavors and yields a dough that's more digestible.
Salt: Not Just for Flavor
Salt's role transcends mere flavor enhancement—it fortifies the gluten network and manages fermentation. We suggest integrating fine sea salt at a rate of 2.5-3% relative to the flour's weight, blending it once the flour and water are partially mingled to avoid direct yeast contact.
The Art of Fermentation
Upon mixing, let your dough undergo a primary fermentation at ambient temperature for a couple of hours, then parse it into individual portions. Encase these portions into lidded containers and place them in the refrigerator for a span ranging from 24-72 hours. It's during this refrigerated fermentation that the culinary alchemy occurs: enzymes decompose the starches into sugars, engendering both the taste and the signature caramelization of our crusts.
Handling with Care
When the time arrives to assemble your pizza, take the dough out from the fridge about 1-2 hours in advance to let it acclimate. When handling the dough, be gentle to maintain the developed air pockets. Opt for using your fingers to press and extend the dough as opposed to a rolling pin, which would deflate the integral bubbles.
The Final Touch: Heat
Although our commercial, wood-fired ovens can soar to a searing 850°F (454°C), the maximum for most residential ovens is approximately 550°F (288°C). To bridge this gap, make use of a pizza stone or steel, pre-heated for a full hour, to deliver the vital infernal heat needed to render that perfect crunch and voluminous interior.
Honing your own pizza dough is an evolving process, each batch bringing its own lessons about the art of pizza making. We encourage journaling your attempts, tweaking factors, and uncovering the most fitting approach for your home setting.
Should the opportunity to witness our dough crafting in the flesh appeal to you, consider attending one of our monthly pizza workshops. Chef Julian will unfold these techniques elaborately. For forthcoming sessions, peek at our events schedule!