Here at RiverPassage, we hold the conviction that outstanding pizza is built on outstanding dough. Having honed our recipe over the span of thirty years or more, it's our pleasure to unveil some of the masonry behind our art. While the precise recipe is ours and ours alone (some secrets are meant to be kept!), these foundational concepts will guide you to crafting a pizzeria-caliber pizza crust right in your kitchen.
Choosing the Right Flour
Superior pizza dough begins with superior flour. Our top pick is 00 flour, an ultra-fine Italian flour with a moderate protein content (approximately 12%), which strikes an ideal equilibrium between dough strength and pliability. In the absence of 00 flour, a viable alternative would be bread flour, although you may notice a slight variation in texture.
Importance of Water Temperature and Dough Hydration
The water temperature is pivotal in determining the fermentation time and the structuring of the dough. Utilize cold water around 45°F (7°C) for a gradual fermentation that enhances taste, or alternatively, lukewarm water near 85°F (29°C) for faster fermentation. Aim for a dough hydration, which is the water-to-flour ratio, of about 60-70% to suit typical domestic ovens.
Yeast Quantity and Fermentation Duration
A critical key to a tasteful dough lies in minimizing yeast use and maximizing fermentation duration. With a mere 0.2% fresh yeast to flour ratio, we let the dough ferment over a 24-48 hour stretch. This prolonged period cultivates intricate flavors and yields dough that's more digestible.
The Role of Salt
Salt is not solely a taste enhancer—it fortifies the gluten mesh and modulates fermentation. We endorse the use of refined sea salt at a rate of 2.5-3% relative to your flour weight, incorporating it once your flour and water have begun amalgamation, keeping it from directly interacting with the yeast.
The Fermentation Craft
Following mixing, give your dough a bulk ferment at room temperature for a span of 2 hours, then section it into individual portions. Stow these in lidded containers and refrigerate anywhere from 24-72 hours. It's within this chilly fermentation phase that the real alchemy occurs—as enzymes disassemble starches into simpler sugars, thus enriching flavor and ensuring that golden-brown hue on our crusts.
Gentle Handling
When the moment arrives to bake, let the dough return to room temperature by withdrawing it from refrigeration an hour or two ahead. Handle the dough with delicacy to maintain the gases formed. Rather than rolling it out, which would deflate the bubbles, employ your fingertips to press and stretch the dough.
Heat: The Dernier Cri
While our specialized ovens can attain scorching temperatures up to 850°F (454°C), standard home ovens max out at about 550°F (288°C). Compensate by preheating a pizza stone or steel for a solid hour, giving that vital intense base heat necessary for achieving a crispy shell and soft interior.
Perfecting the art of pizza dough is an everlasting pursuit. Every iteration teaches something new. Keep a log, fine-tune the variables, and find what yields the best results within the confines of your own kitchen.
For a live demonstration of our dough crafting process, consider joining one of our monthly pizza-making sessions with Chef Alessandro. Peek at our event calendar for the next available dates!