Here at FernBrooklane, we're passionate about creating extraordinary pizza beginning with extraordinary dough. With over thirty years refining our formula, we're proud to unveil a few of our dough-making secrets, excluding our complete proprietary blend as some recipes are meant to be kept confidential.
Quality of Flour is Key
A key ingredient to fantastic pizza dough is premium flour. Opt for 00 flour, known for being an ultra-fine Italian variety with a moderate protein content close to 12%, which yields the perfect combination of dough strength and delicateness. If 00 flour is unavailable, a viable alternative is bread flour, despite the slightly altered texture.
Temperature and Moisture Content
The water temperature can influence the rate of fermentation and the maturation of the dough. For a slower fermentation that enhances flavor, cold water at about 45°F (7°C) should be used. Warmer water approximately 85°F (29°C) accelerates the fermentation. A water to flour hydration ratio of 60-70% is ideal for most household ovens.
Less Yeast, More Time
An essential element to savory dough is the minimal use of yeast combined with a longer fermentation period. We utilize a mere 0.2% fresh yeast in relation to our flour quantity, which we then allow to ferment for a period ranging from 24 to 48 hours. This leisurely process fosters the development of rich flavors and results in dough that's more digestible.
Importance of Salt
Salt plays a critical role in not only providing savoriness to your dough but also in reinforcing the gluten network and keeping fermentation in check. We suggest using fine sea salt at a quantity of 2.5-3% of the flour's weight. Always integrate it after mixing the flour and water to avoid it from touching the yeast.
Fermentation is an Art
Post-mixing, let your dough undergo bulk fermentation at ambient temperature for a couple of hours before portioning it into individual balls. Store these balled doughs in lidded containers and chill them for 24-72 hours. The cold fermentation period is crucial, as it enables enzymes to break down complex starches into simple sugars, enhancing the flavor and the distinct golden hue of our crusts.
Handling the Dough
Prior to crafting pizzas, take the dough out of the refrigerator around 1-2 hours in advance to bring it to room temperature. It's vital to handle the dough tenderly to maintain the air bubbles that developed during fermentation. Prefer pressing and stretching the dough with your hands over rolling to keep those air pockets intact.
The Heat is On
Our wood-fired ovens can achieve the lofty temperature of 850°F (454°C), yet conventional home ovens typically top out at 550°F (288°C). To mimic our results, use a pre-warmed pizza stone or steel for at minimum one hour, ensuring a blistering base heat crucial for a crunchy crust and a light, airy center.
The quest for perfect pizza dough is ongoing and each attempt is a learning experience. Document your findings, play with different variables, and find what fits perfectly within your kitchen's conditions.
For an in-depth look at the dough-making process, consider attending our ongoing pizza workshops, where Chef Giovanni demonstrates these techniques thoroughly. View our event schedule for future workshop dates!