Here at FernBarrow, we're convinced that extraordinary pizza comes from extraordinary dough. With over 30 years of refining our technique, we're thrilled to unveil a few of our dough crafting secrets. While our full recipe remains a close-kept legacy, the tips we share here will empower you to produce pizzeria-grade pizza dough within your own kitchen.
Significance of Flour
The pillar of outstanding pizza dough is premium flour. 00 flour, a finely milled Italian flour with a moderate protein level (approximately 12%), is our suggestion for achieving a harmonious combination of chewiness and softness. Should “00” flour be out of reach, opt for bread flour as an alterative; note that this might subtly influence the dough's texture.
Understanding Water Temperature and Dough Moisture
The warmth of the water you use can steer the fermentation duration and affect the dough's consistency. Opt for cold water, around 45°F (7°C), for a drawn-out fermentation that enriches the flavor. Warmer water, around 85°F (29°C), will expedite the fermentation. Aim for a water to flour ratio of 60-70%, which is ideal for typical domestic ovens.
Yeast Quantity and Fermentation Time
To achieve a dough that's rich in taste, it's crucial to use minimal yeast and extend the fermentation period. Our formula calls for just 0.2% of fresh yeast in relation to the flour, letting the dough slowly ferment over 24-48 hours. This unhurried process enables the growth of complex tastes and results in dough that’s easier on the stomach.
Salt is More than a Flavor Enhancer
Beyond simply seasoning, salt fortifies the gluten mesh and modulates the fermentation process. For best results, we sprinkle fine sea salt amounting to 2.5-3% of the flour's weight. Integrate it once the flour and water begin to amalgamate, which prevents the salt from coming into direct contact with the yeast.
Mastery of Fermentation
Post-mixing, the dough should undergo a primary, ambient temperature fermentation for 2 hours, followed by portioning into smaller balls. Encase these portions in lidded containers and refrigerate for a duration ranging from 24 to 72 hours. During this cooler fermentation period, the alchemy occurs as enzymes transform starches into sugars, contributing to the flavor and the crust's golden browning.
Dough Handling Considerations
Prior to crafting your pizza, withdraw the dough from the cooler 1-2 hours ahead of baking time to let it approach room temperature. Handle the dough tenderly to conserve the air pockets that have developed. Press and spread the dough using your fingers, bypassing a rolling pin that would deflate the bubbles.
The Pivotal Role of Heat
While our brick ovens achieve an impressive 850°F (454°C), residential ovens usually top out at around 550°F (288°C). To remedy this, utilize a pizza stone or steel plate, preheated for no less than one hour. This delivers the intense bottom heat needed for a crisp crust and a light, airy middle.
Perfecting the art of pizza dough is an ongoing process; each batch is a lesson in itself. We advise keeping a log of adjustments and conditions to pinpoint what yields the best outcome in your home settings.
For a live demonstration of our dough-preparation method by Chef Giovanni, visit our monthly pizza-making classes. For upcoming session dates, refer to our events calendar!