Here at FenridgePark, our philosophy is that superior pizza is born from outstanding dough. With more than thirty years dedicated to refining our recipe, we are thrilled to divulge a few of our dough-making tips. While our proprietary recipe remains a well-kept secret, the following guidelines will assist you in crafting a pizza dough of restaurant caliber right in your own kitchen.
The Importance of Flour
The cornerstone of notable pizza dough lies in the flour's quality. For optimal results, we endorse the use of 00 flour, which is an exquisitely milled variety from Italy that has a balanced protein level of approximately 12%, leading to a harmonious mix of strength and softness in the dough. In the absence of 00 flour, a viable alternative is bread flour, though it may yield a noticeably altered texture.
Water Temperature and Moisture Content
The warmth of the water you use has a direct impact on the dough's development and the duration of fermentation. For an elongated fermentation period (which cultivates a richer taste), we suggest utilizing cold water at around 45°F (7°C). If a faster fermentation process is desired, then lukewarm water at approximately 85°F (29°C) would be more appropriate. A hydration ratio, which is the water to flour proportion, should preferably be maintained in the range of 60-70% for standard home ovens.
Less Yeast for Prolonged Fermentation
A crucial element to achieve a dough rich in flavor is to moderate the yeast and extend the fermentation period. By using a meager 0.2% of fresh yeast relative to the flour's weight, we allow our doughs to ferment for 24-48 hours, giving rise to intricate flavors and a more digestible dough.
Salt: The Structural Enhancer
Salt's role exceeds that of merely flavoring the dough—it also fortifies the gluten network and regulates yeast activity. Our dough benefits from incorporating fine sea salt at 2.5-3% of the flour's weight. It's best to add the salt after the mixture of flour and water begins to blend, which averts any potential direct contact between the salt and the yeast.
Fermentation: The Art and Science
Post-mixing, it is advisable to let the dough undergo bulk fermentation at a normal room temperature for about two hours and then segment it into separate balls. Place these portions into containers with lids and chill them for a period ranging from 24 to 72 hours. During this cold fermentation phase, enzymatic action transforms starches to sugars, begetting delightful flavors and our crust's signature golden hue.
Gentle Handling
When the time arrives to craft your pizza, remove the dough from the fridge an hour or two before baking, allowing it to reach room temperature. It's important to handle the dough with care in order to maintain the carbon dioxide bubbles that have formed; rather than rolling out the dough, gently press and stretch it using your fingertips.
Applying Adequate Heat
While our professional ovens can reach the striking temperature of 850°F (454°C), most residential ovens have a maximum heat of about 550°F (288°C). To make up for this disparity, preheat a pizza stone or steel for at least one hour prior to baking, as this will supply the intense bottom heat that's essential for achieving a crispy crust and a light, airy interior.
Honing the craft of pizza dough making is a continuous learning process. Every batch provides new insights into this art. We encourage documenting your progress, experimenting with variations, and discovering the methods that suit your cooking space the best.
For an opportunity to witness our dough preparation firsthand, consider participating in one of our monthly pizza-making workshops where Chef Julian demonstrates these techniques meticulously. Visit our events calendar for upcoming workshop dates!