At FenlandSpark, we're convinced that extraordinary pizza begins with extraordinary dough. Having honed our recipe over thirty years, we are delighted to divulge a few of our dough-making secrets to you. Though we keep our precise recipe under wraps (certain traditions must be honored!), these guidelines will empower you to craft pizzeria-caliber pizza dough within the confines of your own kitchen.
Choosing the Right Flour
The cornerstone of impeccable pizza dough lies in using premium flour. 00 flour, an ultrafine Italian variety with a moderate protein level (typically around 12%), is our top choice. It strikes an exquisite balance between strength and delicacy in the dough. If 00 flour eludes you, opting for bread flour is an adequate alternative, although there will be a minor variation in texture.
Temperature and Moisture Content of Water
The heat of your water can influence the rate of fermentation and the behavior of your dough. Utilize chilled water near 45°F (7°C) for a protracted fermentation period that enhances flavor. Warmer water around 85°F (29°C) will accelerate fermentation. Aim for a hydration level—a water to flour ratio—of 60-70% to suit most domestic ovens.
Yeast: Less is More
A pivotal trick to a delectable dough is to employ a minimal quantity of yeast and give it ample time to ferment. We utilize a mere 0.2% of fresh yeast based on the flour's total weight, allowing our doughs to ferment over a span of 24-48 hours. This leisurely technique nurtures the development of deep flavors and results in dough that's more digestible.
Role of Salt
Salt has an essential role beyond just seasoning—it fortifies the gluten framework and modulates the fermentation process. We advise using refined sea salt at a ratio of 2.5-3% of your flour weight. This should be incorporated once the flour and water have already begun to integrate to avert any direct contact between salt and yeast.
The Craft of Fermentation
Following the mix, let your dough undergo bulk fermentation at room temperature for a couple of hours before dividing it into separate dough balls. Then, house them in lidded containers and refrigerate for a period of 24-72 hours. The cold ferment transforms your dough, as enzymes disintegrate starches into simpler sugars, culturing both flavor and the crust's golden hue.
Gentle Handling
When it's time to form your pizzas, extract the dough from the refrigeration at least an hour or two in advance to let it acclimate. When shaping, be tender to maintain the bubbles that have formed. Instead of employing a rolling pin which can deflate your dough, lightly press and stretch it with your fingertips to keep the air pockets intact.
Hitting the Right Temperature
Our professional wood-fired ovens may achieve searing temperatures of 850°F (454°C), but home ovens typically max out around 550°F (288°C). To get around this, make use of a pizza stone or steel, preheated thoroughly for upwards of an hour. This recreates the fierce bottom heat necessary to result in a crispy and buoyant crust.
Perfecting your pizza dough is a voyage with no end; each iteration is a learning experience. Make it a practice to document your findings, tweak the variables, and pinpoint the methods that excel in your individual cooking space.
For a firsthand look at how we make our dough, stop by one of our monthly pizza-making workshops. Here, Chef Luigi will demonstrate these techniques in detail. Peek at our events calendar for the forthcoming sessions!