At BrightRoot, our ethos is that the best pizza begins with the best dough. With over 30 years honing our recipe, we're thrilled to offer insight into our craft. While our complete recipe remains our well-kept mystery, these fundamental tips will assist you in baking pizza dough of pizzeria standards in your very own kitchen.
Flour: The Cornerstone of Pizza Dough
Prime pizza dough is built on premium flour. 00 flour, a finely milled Italian variety with moderate protein levels (typically 12%), is what we endorse—it yields a balance between chewiness and tenderness. Should 00 flour elude you, bread flour can serve as a decent alternative, albeit with a minutely altered texture.
Water's Heat and Dough Hydration
Your water's heat is pivotal in the timing of fermentation and the development of the dough. Opt for cold water near 45°F (7°C) for a drawn-out fermentation that enhances flavor, or lukewarm water close to 85°F (29°C) for a speedier fermentation. Aim for a hydration percentage from 60 to 70 for optimal results in standard home ovens.
Use Less Yeast for a Lengthier Fermentation
Rich-tasting dough comes from minimal yeast usage coupled with extended fermentation. We employ a mere 0.2% of fresh yeast relative to the flour's mass, allowing 24 to 48 hours of fermentation. This gradual method facilitates the development of complex flavors, yielding a dough that's more digestible.
Salt's Dual Purpose
Salt enhances more than just taste—it also reinforces gluten structure and keeps fermentation in check. We suggest fine sea salt at a proportion of 2.5-3% of the flour's mass. Introduce it once the flour and water begin to incorporate to avoid direct contact with the yeast.
Fermentation: A Culinary Art
Post-mixing, give your dough a general fermentation at room temperature for a couple of hours before dividing into individual portions. Place these in sealed vessels and refrigerate from 24 up to 72 hours. In this chilled fermentation stage, enzymes are at work converting starches to sugars, enriching the flavor and contributing to the crust's golden color.
Gentle Dough Handling
When you're ready to forge a pizza, take out the dough from the fridge a couple of hours prior to baking to temper. Treat the dough with delicacy to preserve developed air bubbles. Rather than rolling, use your fingers to press and stretch the dough and maintain those air pockets.
Heat: The Finishing Stroke
Our wood-fired ovens attain heights of 850°F (454°C), while typical household ovens peak around 550°F (288°C). To make up for this, preheat a pizza stone or steel for at least 60 minutes. This delivers the intense bottom heat necessary for a crisp outside and light interior.
Perfecting pizza dough is a continuing process of learning. Every preparation invites new insights about the craft. We encourage you to jot down observations, tweak parameters, and find the ideal process for your home's conditions.
Interested in witnessing our dough crafting in action? Join one of our monthly pizza-making workshops where Chef Alessandra showcases these techniques up close. Check our event schedule for imminent dates!