Here at RiverOakWay, we're firmly convinced that magnificent pizza begins with the dough’s excellence. With over thirty years in mastering our craft, we're thrilled to share some insights, albeit not our proprietary recipe – some secrets are best kept undisclosed. These guidelines will enable you to replicate a pizzeria-quality crust within the confines of your home.
Choosing the Right Flour
A stellar pizza crust originates from premium flour. We endorse 00 flour for its fine grind and ideal protein levels, about 12%, which ensures both dough strength and delicacy. Should 00 flour be unavailable, opt for bread flour, recognizing that it will alter the dough's consistency to a degree.
Water Temp and Dough Hydration
Water's temperature is crucial as it dictates the dough's rising time and texture. Use cold water, approximately 45°F (7°C), for a prolonged fermentation that enhances taste. Warm water, about 85°F (29°C), speeds up fermentation. Aim for a 60-70% hydration ratio for well-suited dough in conventional ovens.
Yeast Quantity and Fermentation
The key to a rich-tasting dough is minimal yeast usage and increased fermenting duration. With just 0.2% yeast based on the flour's weight, we let our dough ferment for 24-48 hours. This duration encourages flavor development and yields a dough that's easier on the stomach.
The Role of Salt
Salt contributes more than just flavor—it enhances the gluten structure and moderates rising. We suggest using fine sea salt at a rate of 2.5-3% relative to the flour. Introduce it once the flour and water start to combine, making sure it doesn't come into direct contact with the yeast.
Fermentation Artistry
Post-mixing, let the dough bulk rise at a consistent room temperature for a couple of hours, then divide it for individual use. Encase them in lidded containers and chill for 24-72 hours. It's during this cold fermentation that enzymatic activity converts starches to sugars, imparting flavor and contributing to the crust's desirable caramelization.
Gentle Dough Handling
Prior to pizza crafting, take the dough out of the refrigerator 1-2 hours beforehand to reach room temperature. Handle it with care to keep the gas bubbles intact. Gently press and stretch using your fingertips, avoiding rolling which would deflate the bubbles.
Ultimate Accentuation: Intense Heat
In the absence of our wood-fired ovens' 850°F (454°C) heat, home ovens typically peak at 550°F (288°C). Compensate by preheating a pizza stone or steel for at least one hour, which mimics the aggressive bottom heat necessary for a crispy outside and fluffy interior.
Honing your skills with pizza dough is an evolving process. Each attempt enlightens different aspects of the craft. It's beneficial to document your findings, tweak factors, and discern what suits your kitchen's individuality.
For a glimpse into our dough crafting, consider attending our monthly pizza seminars led by Chef Alessandro, detailing these methods. For the upcoming sessions, visit our events schedule!