At RiverBloom, our philosophy is that outstanding pizza hinges on outstanding dough. With over thirty years spent refining our technique, we're thrilled to impart key insights for crafting pizzeria-grade pizza dough in your own kitchen. Our precise recipe remains a cherished secret, yet by following these guidelines, your homemade creations will significantly improve.
Choosing the Right Flour
The cornerstone of excellent pizza dough lies in using superior flour. 00 flour, an ultra-fine Italian variety with medium protein levels (typically around 12%), is our top choice for achieving the ideal mix of strength and softness. If 00 flour is unavailable, a respectable alternative is bread flour, which may slightly alter the final texture.
Water's Temperature and its Role in Hydration
Your water's temperature is critical for modulating fermentation duration and dough formation. Utilize cold water at about 45°F (7°C) for a protracted fermentation, which fosters enriched flavors. Warmer water at around 85°F (29°C) should be used for a quicker fermentation. Keep the hydration ratio — water compared to flour — within the range of 60-70% to accommodate standard home ovens.
Fermentation: Less Yeast, More Time
For flavorful dough, a pivotal factor is to minimize yeast use and maximize fermentation time. With only 0.2% fresh yeast relative to the quantity of flour, we achieve a fermenting period of 24 to 48 hours, enabling a complexity of taste and a digestible dough.
The Significance of Salt
Besides enhancing the flavor, salt fortifies the gluten network and keeps fermentation in check. We advise using fine sea salt at 2.5-3% proportionate to your flour's weight. Blend it into the dough once the flour and water start to integrate, preventing direct yeast contact.
Mastering Fermentation
Post-mixing, let your dough bulk ferment at ambient temperature for a couple of hours, then split it into individual balls. Stash these in sealed containers and refrigerate from 24 to 72 hours. During this cold fermentation, enzymes convert starches into sugars, infusing the dough with more flavor and contributing to our crusts' distinguished browning.
Handling the Dough Gently
Before making your pizza, transition the dough from the refrigerator to room temperature 1-2 hours beforehand. To maintain internal gas bubbles, handle the dough delicately. Shape it with your fingers by pressing and stretching rather than rolling, which could deflate those essential air pockets.
Heating It Right
Our wood-fired ovens soar up to 850°F (454°C), but residential ovens typically peak at 550°F (288°C). To achieve a similar effect, heat a pizza stone or steel for at least one hour before baking, ensuring the strong, concentrated heat required for a crust that is simultaneously crisp and airy.
The craft of pizza dough is progressive; every batch can teach new insights. Make adjustments, take notes, and find out what does the trick in the special environment of your kitchen.
To observe our dough-making up close, sign up for our monthly pizza workshops where Chef Giovanni details these processes. Visit our events calendar for the next sessions!