At VerdantRidgePark, we adhere to the philosophy that extraordinary pizza begins with extraordinary dough. With more than 30 years dedicated to refining our recipe, we're delighted to share with you some of our dough crafting wisdom. While our proprietary blend remains our guarded tradition, the following guidelines will set you on the path to preparing pizzeria-caliber pizza dough within your own kitchen.
Quality of Flour Is Key
A primary component of exceptional pizza dough is the use of premium flour. 00 flour, an ultra-fine Italian variety with a moderate protein content (typically about 12%), is our recommendation to achieve that balance between robustness and delicateness. In the event that 00 flour proves elusive, substitute with bread flour for a noticeably altered yet pleasing texture.
Perfecting Water Temperature and Dough Hydration
The dough's behavior and fermentation pace are influenced by water temperature. Choose cold water close to 45°F (7°C) for a gradual fermentation yielding enhanced flavor, and warmer water around 85°F (29°C) for a speedier process. Aim for a hydration ratio in the vicinity of 60-70% to accommodate most household ovens.
A Light Touch of Yeast for Extended Fermentation
To cultivate a dough rich in taste, a minimal amount of yeast and an extended fermentation duration are imperative. A mere 0.2% fresh yeast compared to the flour weight suffices for our doughs, which mature over 24-48 hours, allowing for a depth of flavor and making the dough more easily digestible.
Salt's Role Beyond Seasoning
Salt, apart from flavoring the dough, reinforces gluten structure and moderates fermentation activity. We endorse the use of fine sea salt, constituting 2.5-3% of your flour weight. Introduce it once the flour and water begin to amalgamate to impede any direct yeast contact.
The Fermentation Craft
Post mixing, permit your dough to undergo initial fermentation at ambient temperature for a span of 2 hours and then portion it into balls. Store these dough segments in lidded containers and refrigerate for a period ranging from 24 to 72 hours. It is in this cooler fermentation period that enzymes act, transforming starch into sugars, hence enriching flavor and facilitating the crust's distinctive browning.
Handling with Finesse
When the moment arrives to craft your pizza, withdraw the dough from the refrigerator around 1-2 hours beforehand to allow it to temper. In handling the dough, do so with a light touch to maintain the air bubbles within. Deploy your fingertips to gently press and stretch the dough as opposed to rolling it, which would deflate those essential air pockets.
Heat—the Final Element
Although our wood-fueled stoves heat up to a blistering 850°F (454°C), typical home ovens have a maximum of about 550°F (288°C). Mitigate this by preheating a pizza stone or steel for at least one hour for that vital intense bottom heat, ensuring a crisp crust and a light, airy crumb.
Honing your pizza dough skills is an evolving process, with each attempt imparting new insights. We encourage keeping a record of adjustments, experimenting with different variables, and discovering the nuances that best suit your cooking ambiance.
To view our dough preparation up close, consider attending one of our monthly pizza-making classes led by Chef Alex, who will elaborate on these approaches. Review our events calendar for upcoming sessions!