Here at RidgePortal, our philosophy is that outstanding pizza is built on outstanding dough. With over thirty years of refining our technique, we're thrilled to divulge a few of our dough crafting tips. While we hold back on exposing our signature recipe (some mysteries are meant to be kept!), these concepts will guide you to achieving a professional-caliber pizza base in your own kitchen.
Choosing the Right Flour
A superlative pizza base begins with premium flour. 00 flour is our top recommendation—a fine Italian variety with a moderate level of protein, approximately 12%, which guarantees a delicate yet sturdy balance in the dough. In the absence of 00 flour, bread flour stands as a commendable alternative, although the feel will vary somewhat.
Water Temp and Dough Hydration
The heat of your water is crucial for determining the fermenting period and the maturation of your dough. Utilize cold water around 45°F (7°C) for an extended fermentation that enhances taste, or opt for warmer water near 85°F (29°C) to speed up the process. Aim for a hydration ratio (water to flour) of 60-70% to accommodate most household ovens.
Restrained Yeast for Long Fermentation
A crucial dough secret lies in the scant use of yeast paired with ample fermentation time. Our approach includes a mere 0.2% of fresh yeast respective to flour quantity, allowing our dough to ferment for 24-48 hours. This gradual method cultivates a more intricate taste and yields a dough that's more digestible.
Salt's Structural and Flavor Role
Salt's function transcends taste by fortifying the gluten network and moderating fermentation. Our instruction is to incorporate 2.5-3% of fine sea salt to the flour's weight. To avert direct contact between salt and yeast, integrate it once your flour and water commence amalgamation.
Fermentation: A Delicate Process
Post-mixing, let your dough undergo initial fermentation at ambient temperature for a couple of hours, then apportion it into separate balls. Encase these portions in lidded containers and chill for 24-72 hours. It is during this cold fermentation that transformative activity occurs—enzymes convert starches to sugars, enriching the flavor and contributing to the crust's appealing browning.
Gentle Handling of the Dough
Approaching pizza creation, take your dough out of the cooler 1-2 hours ahead of baking to bring it to room temperature. Treat the dough tenderly to maintain the air pockets that have formed. Rather than using a rolling pin, which deflates the air bubbles, gently press and stretch the dough with your fingertips.
Heat: The Last Step to Excellence
While our professional ovens can reach an impressive 850°F (454°C), standard kitchen ovens usually peak at around 550°F (288°C). To mimic this intense heat, bake with a pre-heated pizza stone or steel for an extensive period. This will emit the substantial underside heat needed for that desirable crispy shell and light interior.
Perfecting pizza dough signifies a continuous learning experience. Each round of dough you produce will teach you more about the craft. Take notes, tweak the variables, and determine what yields the best results in your distinctive cooking space.
Keen to observe our dough preparation in action? Attend our monthly pizza workshops where Chef Luca explains these techniques thoroughly. For forthcoming sessions, make sure to review our events schedule!