Here at FernLightPark, we're committed to the belief that extraordinary pizza is built on extraordinary dough. With over 30 years spent refining our technique, we are thrilled to divulge some insider tips with our audience. While we keep our specific recipe close to our chest to honor tradition, these tips can guide you to making a pizzeria level pizza dough in your own kitchen.
Choosing the Right Flour
The pillar of top-tier pizza dough is premium flour. Our advice is to opt for 00 flour, as it's a finely milled Italian variety with a moderate protein level (circa 12%). It strikes an ideal equilibrium of elasticity and softness. In the absence of 00 flour, classic bread flour can serve as a viable alternative, although the final texture may vary slightly.
Optimizing Water Temperature and Dough Hydration
Water's temperature plays a significant role in the fermentation duration and the dough's consistency. For an extended fermentation which leads to superior flavor, cold water at about 45°F (7°C) is best. On the other hand, for a speedier rise, lukewarm water at approximately 85°F (29°C) is more suitable. The dough's hydration ratio, the proportion of water to flour, should hover around 60-70% for optimal baking in standard home ovens.
Less Yeast, More Time
The key to a tasty dough lies in a modest amount of yeast and a longer fermentation. For our dough that ferments over 24-48 hours, we use a mere 0.2% fresh yeast based on the weight of the flour. This prolonged timeframe permits the development of intricate flavors and generates dough that is more digestible.
Salt's Role Beyond Taste
Salt isn't just a flavor enhancer for your dough—it also fortifies the gluten network and regulates yeast activity. We advocate for fine sea salt, at about 2.5-3% relative to the flour's weight. Introduce it after the initial merging of flour and water to prevent the salt from impacting the yeast directly.
The Mastery of Fermentation
Post mixing, give your dough a bulk fermentation at ambient temperature for 2 hours, then section it into separate dough balls. Encase these in lidded containers and let them cold ferment in the refrigerator for 24-72 hours. It's during this cold fermentation that the transformative processes occur—enzymes work to convert starches into sugars, forming both rich flavors and the elegant golden-brown hue in our crusts.
Delicate Handling
When it's finally time to bake, remove the dough from the chill of the refrigerator 1-2 hours in advance to let it come to temperature. Be gentle with the dough to keep the gas bubbles intact. Rather than rolling, use your fingers to delicately press and expand the dough, maintaining those sought-after air pockets.
Heat: The Final Element
Our wood-fired ovens achieve an intense 850°F (454°C), while most domestic ovens peak at 550°F (288°C). To make up for this, use a preheated pizza stone or steel for a minimum of an hour, which will grant that crucial scorching heat necessary to create a crisp exterior and a fluffy inside.
Perfecting pizza dough is a continual process; each iteration provides new insights. It's beneficial to jot down observations, tweak various factors, and discover what performs best in the environment of your kitchen.
For those eager to observe our dough creation first-hand, we offer monthly pizza-making classes led by Chef Alessandro, where these methods are demonstrated thoroughly. Refer to our events schedule to plan for the next session!