At RiverCraftLoom, we hold the conviction that exceptional pizza is built on the foundation of exceptional dough. Our journey over three decades of refining our recipe has now reached a point where we're thrilled to divulge some of our trade secrets. While our proprietary blend remains a closely guarded tradition, we provide these guiding principles to aid you in crafting restaurant-caliber pizza dough within the comfort of your own kitchen.
Quality of Flour is Key
The cornerstone of superior pizza dough lies in using top-tier flour. Our go-to is 00 flour, a delicately milled Italian variant with a moderate protein content (approximately 12%), enabling an ideal equilibrium between elasticity and softness. In the absence of 00 flour, bread flour stands as a viable alternative, albeit with a discernible difference in texture.
Water Temperature's Role in Hydration
Water's temperature is a pivotal factor in shaping dough fermentation and its final quality. Opt for colder water, about 45°F (7°C), to foster slow fermentation that enhances flavor, or warmer water, close to 85°F (29°C), for a swifter fermentation process. Maintain a hydration rate -- the ratio of water to flour -- of 60-70% to suit most residential ovens.
Yeast Usage and Fermentation Time
To attain a dough rich in flavor, it's advisable to use a scant amount of yeast and extend the fermentation period. Our formula incorporates merely 0.2% fresh yeast in relation to the flour's weight, permitting the dough to ferment for 24-48 hours. This extended duration allows for the development of intricate flavors and results in a dough that's more easily digestible.
The Purpose of Salt Beyond Taste
Salt serves not only to enhance the taste of your dough but also fortifies the gluten matrix and regulates fermentation. Fine sea salt, aimed at 2.5-3% of the flour's weight, is recommended. Integrate it only after the flour and water have begun to amalgamate, so as to hinder direct contact with the yeast and its function.
The Craft of Fermentation
Subsequent to mixing, let the dough undergo a primary bulk fermentation at room temperature for a couple of hours. Afterward, segment it into individual portions and store them in lidded containers, then move them to refrigeration for 24-72 hours. It is within this period of cold fermentation that enzymes actively convert starches into sugars, contributing to both flavor and the characteristic browning of our crusts.
Gentle Handling is Crucial
Prior to pizza assembly, allow the dough to settle at room temperature for 1-2 hours. It's essential to manipulate the dough with delicacy to keep the gas pockets intact. This involves utilizing your fingertips to depress and widen out the dough as opposed to rolling it, which would deflate those vital air enclosures.
Concluding Step: Proper Heating
Although our wood-fired ovens can attain temperatures as high as 850°F (454°C), the maximum for most household ovens is around 550°F (288°C). To balance this, we recommend preheating a pizza stone or steel for at the very least one hour, ensuring the intense bottom heat necessary for a crunchy crust and a fluffy interior.
Perfecting pizza dough is an ongoing process, with each attempt offering new insights. Note-taking, adjusting variables, and experimentation are crucial for finding the ideal technique for your kitchen’s specific conditions.
To witness our dough preparation firsthand, consider attending one of our monthly pizza-making workshops, where Chef Alessandro showcases these methods comprehensively. For forthcoming workshop dates, refer to our events calendar!