At OpenRidgePass, it's our credo that unparalleled pizza begins with unsurpassed dough. With over 30 years spent honing our formula, we're thrilled to divulge a handful of our dough-making insights. While the precise recipe remains a closely-held tradition, these fundamental tips will enable you to replicate pizzeria-quality pizza dough within your own kitchen.
Choosing the Right Flour
The bedrock of stand-out pizza dough lies in the premium grade of the flour. We advocate for the utilization of 00 flour, which is milled especially fine from Italy and contains a mid-range protein level (approximately 12%). This cultivates an ideal melding of elasticity and delicacy. In the absence of 00 flour, a viable alternative is bread flour, albeit the final product will exhibit a diverging texture.
The Influence of Water Ratio and Temperature
The water's warmth plays a pivotal role in both the dough's rising duration and its maturation. Utilize chill water, about 45°F (7°C), if you're aiming for a prolonged fermentation - a process that augments flavor. Warmer water, around 85°F (29°C), accelerates the process. A hydration percentage ranging from 60-70% is generally most suited for conventional home ovens.
A Light Hand with Yeast for Extended Fermentation
A pivotal tip for a rich-tasting dough is to limit yeast and extend the fermentation period. By using just 0.2% of fresh yeast in relation to the amount of flour and allowing for a 24-48 hour fermentation, the dough develops more intricate flavors and becomes easier to digest.
Salt's Crucial Role Beyond Taste
Salt serves a purpose greater than mere flavoring for the dough; it fortifies gluten bonds and modulates yeast activity. A fine sea salt at the concentration of 2.5-3% compared to the flour's weight is advisable. Introduce it after the water and flour begin to amalgamate so it doesn't directly engage the yeast.
Fermentation: A Delicate Art
Post mixing, the dough should undergo an initial bulk fermentation at ambient temperature for 2 hours and then be subdivided into dough balls. These balls should be refrigerated, sealed within containers, from 24 up to 72 hours. Herein, the fermentation under cold conditions takes place, converting starches into sugars, enhancing flavor and contributing to the dough's appealingly browned crust.
Handling the Dough with Finesse
When ready to craft your pizza, let the dough come to temperature by removing it from the fridge 1-2 hours prior to baking. Gently manage the dough to maintain the gas bubbles formed during fermentation. Rather than rolling the dough, which could deflate those vital bubbles, apply light fingertip pressure to shape and stretch it.
Temperature: The Finishing Element
Our wood-fired ovens hit towering temperatures of 850°F (454°C), but a home oven's top setting is often closer to 550°F (288°C). Make up for this by preheating a pizza stone or steel for a full hour, which will emulate the high-intensity bottom heat needed for that coveted crisp crust and fluffy interior.
The path to mastering pizza dough is continuous, with each attempt sharpening your understanding. Keep a log, experiment with various techniques, and find out what yields the best results in your particular cooking space.
For those interested in seeing our technique live, come by for our monthly pizza-making sessions, where Chef Luca will demonstrate these methods comprehensively. Keep an eye on our activity schedule for the latest dates!