At QuietRidge, our conviction is that an extraordinary pizza begins with the dough. Over thirty years of refinement has led us to share key insights for crafting a pizza dough of restaurant caliber in your own kitchen. While our specific recipe is a closely held tradition, implementing these key concepts will elevate your homemade dough.
Importance of Flour
The base of superior pizza dough starts with premium flour. 00 flour, which is ground finely and hails from Italy, with a moderate protein level of around 12%, is what we endorse for achieving the ideal texture. In case 00 flour is out of reach, a decent alternative is bread flour, though it will yield a marginally different consistency.
Water's Temperature and Dough's Hydration
The water's temperature is pivotal in regulating the dough's fermentation and development. Opt for cold water at approximately 45°F (7°C) for a prolonged fermentation that enhances taste, or lukewarm water nearer to 85°F (29°C) for a speedier process. Aiming for a hydration ratio of 60-70% fits most domestic ovens well.
Yeast in Minimal Quantities for Extended Time
The key to a flavorful dough is minimal yeast and extended fermentation periods. Our method includes a mere 0.2% fresh yeast relative to our flour for a fermentation of 24-48 hours. This lengthy interval allows the dough's flavors to mature and makes it more digestible.
Salt’s Dual Role
Salt enhances more than just taste—it fortifies the gluten network and moderates fermentation. We suggest 2.5-3% fine sea salt relative to the weight of your flour. Introduce it during the initial mixing stage, ensuring it doesn’t contact the yeast straight away.
Mastering Fermentation
Post-mixing, let the dough bulk ferment at ambient temperature for a couple of hours before dividing it into balls. Enclose each in a container with a lid and cool them in the fridge for 24 to 72 hours. In this cold fermentation stage, enzymes transform starches into sugars, developing the rich flavors and caramelization seen in our crusts.
Gentle Handling
Before baking, remove your dough from cold storage an hour or two in advance. When shaping your pizza, be gentle to protect the gas bubbles. Rather than rolling, use your fingertips to stretch and shape the dough, which helps maintain its structure.
Bringing the Heat
While our specialized ovens hit the 850°F (454°C) mark, typical home ovens top out at about 550°F (288°C). Counteract this by utilizing a pizza stone or steel preheated for an extended period, to deliver the pronounced bottom heat necessary for a crisp crust and a light interior.
The craft of pizza dough perfection is an evolving one, with each attempt teaching you more about the process. Keep track of your efforts, adjust as needed, and explore to find what suits your kitchen best.
For a firsthand look at our dough crafting, consider our monthly pizza workshops where Chef Giulia demonstrates our methods. Check our events schedule for the upcoming sessions!