At RidgeHaven, the lineage of outstanding pizza is traced back to its foundation, the dough. Over the span of thirty years, we have been refining our dough recipe and are delighted to unveil a few of our guarded trade secrets. Without compromising our cherished recipe, these guidelines will set you on the path to making your own gourmet pizza dough.
Choosing the Right Flour
The cornerstone of prime pizza dough lies in the use of premium flour. Our suggestion is to opt for 00 flour, an ultra-fine Italian variant with a protein content close to 12%, striking an ideal balance between firmness and delicacy. If 00 flour proves elusive, a suitable alternative is bread flour, though it might alter the texture to some extent.
Water's Temperature and Dough's Hydration
The warmth of the water you use plays a crucial role in determining the length of the fermentation period and the development of the dough. Use chilled water at about 45°F (7°C) for prolonged fermentation and enhanced taste. Warm water at about 85°F (29°C) will speed up fermentation. The hydration level, or water to flour ratio, should be maintained at 60-70% for optimal results in domestic ovens.
Yeast in Moderation for Extended Fermentation
A crucial factor in creating richly flavored dough is the restrained use of yeast, combined with increased fermentation time. We utilize a mere 0.2% fresh yeast based on the weight of our flour for doughs that undergo fermentation for 24-48 hours. This extended period allows deep flavor profiles to develop and results in dough that's easier to digest.
The Functional Role of Salt
Salt serves more than just seasoning—it fortifies the gluten matrix and modulates the rate of fermentation. Our preference is to use fine sea salt equivalent to 2.5-3% of the flour's weight, introduced after initiating the blending of flour and water, to avoid direct yeast contact.
The Science of Fermentation
Upon mixing, let your dough undergo an initial fermentation at ambient temperature for a couple of hours before dividing it into individual portions. Then, place the dough balls into sealed containers and let them rest in a refrigerated state for 24-72 hours. It is during this cold fermentation phase that the enzymatic action transforms starches into sugars, enhancing flavor and contributing to the dough's appealing golden brown crust.
Gentle Dough Handling
When you are ready to bake, bring the dough out to settle to room temperature 1-2 hours ahead of baking. Make sure to handle the dough with care to maintain the bubbles that have formed. Shape the dough by pressing and stretching with your fingers rather than using a rolling pin, which can deflate the air pockets you want to preserve.
Heat's Finishing Impact
Our wood-fired ovens soar to 850°F (454°C), while most household ovens have a maximum of 550°F (288°C). To compensate, employ a pizza stone or steel, thoroughly pre-warmed for sixty minutes, to emulate the fierce bottom heat necessary for achieving a crispy and light crust.
The mastery of pizza dough is an evolving craft, with each iteration teaching a new facet of the process. We motivate you to chronicle variations, adapt different aspects, and discover the methods that are most effective in your cooking space.
For those who wish to witness our dough-making technique first-hand, attend our monthly pizza-making events where Chef Giovanni imparts his knowledge on these methods. Look at our event schedule for the next available session!