Here at LynbrookField, our philosophy is that extraordinary pizza begins with extraordinary dough. With over thirty years of honing our craft, we're delighted to unveil some of our trade secrets. Although we cannot disclose our proprietary recipe (certain traditions are best kept undisclosed!), these foundational tips will set you on track for producing pizzeria-quality pizza dough within your own kitchen.
Flour is Fundamental
The cornerstone of any remarkable pizza dough is the use of premium flour. We advise opting for 00 flour, which is an ultrafine Italian variety with a moderate protein proportion (approximately 12%). This allows for a superb mixture of robustness and softness. Should 00 flour be beyond reach, a reliable alternative would be bread flour, which offers a similar, albeit slightly altered, texture.
Hydration and Water Heat
Your water's temperature plays a pivotal role in the timing of fermentation and the overall development of the dough. Utilizing cold water near 45°F (7°C) will slow down the fermentation process, enhancing the flavor profile, whereas warmer water around 85°F (29°C) will speed it up. A hydration level—that is, the ratio of water to flour—of about 60-70% is ideal for most residential ovens.
Yeast Considerations and Time
A standout dough is characterized by minimal yeast usage coupled with extended fermentation. We employ just 0.2% of fresh yeast in contrast to our flour's weight for doughs that undergo fermentation for 24-48 hours. This lengthy duration facilitates the formation of a richer flavor profile and results in a dough that's more digestible.
Salt’s Dual Role
Salt plays a dual role, both seasoning your dough and reinforcing the gluten matrix while keeping fermentation in check. We suggest fine sea salt in the range of 2.5-3% of your flour's weight. Introduce it once your flour and water have begun to amalgamate so the yeast isn't impeded.
Fermentation: An Art Form
Subsequent to mixing, allow your dough a bulk fermentation at an ambient temperature for approximately 2 hours, then parcelling it into separate balls. Situate these in lidded containers and leave them in your refrigerator for anywhere between 24-72 hours. It's during this chilled fermentation that starches are transformed into sugars by enzymes, which not only enhances taste but also contributes to the crust's appealing browning.
Handling with Delicacy
When the moment arrives to craft your pizza, extricate the dough from the cold of the refrigerator 1-2 hours prior to baking to bring it up to temperature. It's crucial to manage the dough with care to maintain the gas bubbles that have developed. Gently depress and stretch the dough using your fingertips instead of rolling it out, which would deflate these essential pockets of air.
The Ultimate Detail: Heat
While our specialized wood-fired ovens can soar to 850°F (454°C), most home ovens will peak at around 550°F (288°C). Compensate for this by utilizing a preheated pizza stone or steel for at least one hour, ensuring the concentrated bottom heat necessary for a crisply baked bottom and lofty interior of the crust.
Perfection in pizza dough is a progressive learning experience with every batch offering new insights. We urge you to record your observations, tinker with the variables, and uncover your kitchen's idiosyncrasies.
If you're keen on observing our dough creation up close, come along to our monthly pizza workshops where Chef Lucas will provide a demonstration of these techniques in depth. For upcoming opportunities, please consult our events schedule!