At FernBorough, our ethos is that the cornerstone of a sublime pizza is the dough. With over 30 years dedicated to refining our dough recipe, we're thrilled to unveil some key elements of our approach. While our precise recipe remains our own special secret, these guidelines will assist you in crafting pizzeria-level pizza dough within your own kitchen.
Choosing the Right Flour
To create a top-notch pizza dough, select a premium flour. 00 flour, an Italian variety that is finely milled and has a moderate level of protein (about 12%), is our recommendation for achieving a harmonious mix of resilience and softness. Should 00 flour be unavailable, a viable alternative is bread flour, though it will slightly alter the dough's texture.
Hydration and Water Temp
The dough's fermentation time and growth are influenced by the water temperature. Utilize cold water at 45°F (7°C) for a gradual fermentation and flavor enhancement. Utilize warmer water at 85°F (29°C) for a faster process. The ratio of water to flour, known as hydration, should be kept within 60-70% to suit most residential ovens.
Yeast Usage and Fermentation Time
A flavorful dough is achieved by using minimal yeast and allowing extended fermentation time. We employ merely 0.2% fresh yeast in proportion to flour weight, which we then allow to ferment over a span of 24-48 hours. This extended period allows the dough to develop rich, complex flavors while also being more digestible.
Salt's Structural Role
Salt serves not only to flavor your dough but also to reinforce its gluten framework and regulate the fermentation process. We endorse the use of fine sea salt at a concentration of 2.5-3% of your flour weight. Introduce the salt once the flour and water have begun to integrate, preventing any direct contact with the yeast.
Fermentation is an Art
Once mixed, give your dough a primary bulk fermentation at ambient temperature for a couple of hours, then portion it into individual dough balls. Encase these in lidded containers and let them undergo cold fermentation in the refrigerator for 24-72 hours. During this time, enzymes metabolically convert starches to sugars, imparting flavor and contributing to the golden-brown crust when baked.
Gentle Dough Treatment
When the time comes to prepare your pizza, take out the dough from the fridge roughly one to two hours before you intend to bake it, allowing the dough to return to near room temperature. Treat the dough with care to maintain the developed air pockets. Press and shape the dough with your fingertips instead of rolling it, which can deflate those vital air bubbles.
Heat: The Finishing Element
While we have the luxury of using wood-fired ovens that reach up to 850°F (454°C), home ovens typically max out nearer to 550°F (288°C). As a workaround, preheat a pizza stone or steel for a considerable duration (at least an hour), this method supplies the ardent heat needed for a crust that is both crunchy on the outside and fluffy on the inside.
Perfecting pizza dough is a craft where each attempt can yield new insights about the method. Keep a log of your process, tweak the variables and figure out what yields the best results in the context of your kitchen.
For a firsthand experience of our dough crafting, attend one of our quarterly pizza workshops where Chef Giulio illustrates these methods with greater detail. Visit our events calendar for forthcoming dates!