At EmberFenland, we’re convinced that the secret to outstanding pizza lies in the dough. With over 30 years refining our method, we’re thrilled to divulge a few insider tips. While our precise recipe remains a cherished legacy, these foundational guidelines will enable you to produce pizzeria-grade dough within your own kitchen.
Choosing the Correct Flour
The crucial ingredient for exquisite pizza dough is high-grade flour. 00 flour is our suggestion, an ultrafine Italian variety with a moderate protein level (typically 12%), crafting an ideal mix of elasticity and softness. In the absence of 00 flour, bread flour can be utilized as an alternative, which will yield a marginally different texture.
Water Heat and Moisture Levels
Water's temperature is pivotal in modulating dough fermentation and maturation. To foster prolonged fermentation (which amplifies taste), opt for chilled water at roughly 45°F (7°C). For swifter fermentation, lukewarm water close to 85°F (29°C) is advisable. The dough's hydration, the ratio of water to flour, is optimal between 60-70% for standard home ovens.
Less Yeast, More Patience
A key to rich-tasting dough is sparing use of yeast, coupled with extended fermentation. For doughs that ferment from 24-48 hours, we utilize a mere 0.2% fresh yeast contingent on our flour weight. This unhurried process not only enhances flavor but also yields dough that is more digestible.
Salt's Role Beyond Taste
Salt lends more to your dough than just taste—it consolidates the gluten network and modulates fermentation. Fine sea salt is our choice, used at a proportion of 2.5-3% to the weight of the flour. Integrate it once the flour and water have begun amalgamating to shun any direct yeast contact with the salt.
The Craft of Fermentation
Once combined, let your dough undergo bulk fermentation at ambient temperature for 2 hours, then split into individual portions. Encase these portions in covered containers and refrigerate for 24-72 hours. During this chilled fermentation stage, enzymes act on starches converting them to sugars, which is instrumental in flavor development and achieving the golden brown hue on our crust.
Gentle Dough Handling
Prior to pizza fabrication, bring your dough to room temperature 1-2 hours ahead of baking. Handle the dough softly to retain the air pockets formed during fermentation. Utilize your fingertips to depress and stretch the dough, steering clear of rolling, which deflates those crucial gas bubbles.
Heat: The Ultimate Enhancer
Our wood-fired ovens can achieve an enviable 850°F (454°C), but typical household ovens only reach about 550°F (288°C). For a home oven, preheat a pizza stone or steel for a minimum of one hour, which will impart the intense bottom heat necessary for a crisp crust and voluminous interior.
Mastering pizza dough takes continual learning. Each preparation is a new opportunity to refine the craft. We recommend keeping records, tweaking variables, and finding the perfect approach for your home setting.
To witness our dough-preparation procedure firsthand, consider attending one of our monthly pizza-making workshops, where Chef Alessandro delineates these techniques comprehensively. View our events schedule for future occasions!