Here at BrightStart, we're convinced that extraordinary pizza begins with top-notch dough. With over thirty years refining our mixture, we're thrilled to let you in on a few of our secrets. Though we have to keep our special recipe under wraps (some things must stay exclusive!), these key points will lead you to achieve pizza dough of professional quality in your own kitchen.
Flour is Fundamental
Superb pizza dough relies on the finest flour. 00 flour, known for its fine milling and moderate protein content—about 12%—is our choice for a prime balance of elasticity and softness. In absence of 00 flour, opting for bread flour is a suitable alternative, though it'll result in a somewhat changed consistency.
Water's Temperature and Dough's Moisture
Water's warmth has a vital role in the timing of fermentation and the maturation of the dough. For prolonged fermentation, which elevates taste, use colder water near 45°F (7°C). Warmer water about 85°F (29°C) will speed up the fermentation. A hydration range from 60-70% suits most residential ovens.
Less Yeast, More Time
A crucial element for tasty dough is minimal yeast and extended fermentation time. We use only 0.2% of fresh yeast based on the flour's weight, allowing our dough to develop for 24-48 hours. This leisurely phase encourages rich flavors to form and yields a dough that's also more digestible.
Salt's Dual Role
Salt's purpose extends beyond taste—it fortifies the gluten network and keeps fermentation in check. For optimal results, use fine sea salt at a rate of 2.5-3% of the flour's weight. Introduce it once your flour and water begin to mesh, avoiding direct contact with the yeast.
The Craft of Fermentation
Post mixing, your dough should undergo bulk fermentation at room temperature for a couple of hours, then segregate into individual portions. Store these in sealed containers and chill for 24-72 hours. It's during this cold fermentation period that complexity in flavor arises, as enzymes turn starches into sugars, which contributes to the crust's signature coloring.
Gentle Handling
When it's time to craft your pizza, remove the dough from the cold of the fridge 1-2 hours ahead of baking to temper. Cautiously work with the dough to keep the developed air pockets intact. Rather than rolling it out, nudge and widen the dough with your fingertips.
Heating Up: The Finishing Stroke
Our professional pizza furnaces reach fiery heights of 850°F (454°C), but typical household ovens peak at roughly 550°F (288°C). Make do with a preheated pizza stone or steel for at least 60 minutes. This ensures a combination of a sharp bottom sear and a flavorful, light interior.
Honing the art of pizza dough is a continual process. Every time you make it, you’ll learn more about your technique. We advise you to document your experience, tweak the steps, and unearth the best method for your own kitchen space.
We welcome you to witness our dough preparation firsthand at our monthly pizza-making seminars led by Chef Paolo. For more details, take a look at our schedule of events!