At RiverStoneMeadow, our philosophy is that extraordinary pizza begins with extraordinary dough. With over thirty years of refinement, we're eager to unveil some of our dough-making wisdom. Although we hold our exact recipe close to our chest, we're happy to guide you in making quality pizza dough in your own kitchen.
It's About the Flour
The key to exceptional pizza dough lies in the flour. 00 flour is our go-to, which is an Italian flour with a finely milled texture and about 12% protein content, creating just the right mix of elasticity and softness. If 00 flour isn't available, bread flour can work as an alternative, albeit with a slightly altered consistency.
Optimal Water Temperature and Dough Hydration
Your water temperature is essential for dough timing and formation. Opt for cold water at 45°F (7°C) for a slower fermentation and tastier dough, or lukewarm water at around 85°F (29°C) for speedier fermentation. Keep the hydration levels—the amount of water to flour—between 60-70% for best results in common household ovens.
Yeast and Time Are Key
To achieve a deep-flavored dough, we use minimal yeast and allow an extended fermentation. A mere 0.2% fresh yeast related to the weight of flour lets us have a 24-48 hour fermentation timeframe. This duration fosters flavor development and results in a more digestible dough.
Salt Does More Than Flavor
While salt enhances taste, it also fortifies the gluten network and modulates fermentation speed. Our recommendation is a 2.5-3% ratio of fine sea salt to your flour weight. Introduce the salt once you've begun integrating the flour and water to keep it from interfering with the yeast.
Fermentation Is an Art
Post-mixing, it's time for a bulk fermentation at ambient temperature for a couple of hours; then, section your dough into individual portions. Seal these in lidded containers and let them chill in the fridge from one to three days. During this cold fermentation, enzymes act on the starches, turning them into sugars that enhance taste and help achieve that signature crust browning.
Careful Handling
When it's pizza time, let the dough acclimate for an hour or two before you bake. Take care to maintain the developed air bubbles by gently manipulating the dough with finger pressure rather than rolling it, which would deflate those essential pockets.
Bringing the Heat
Your conventional home oven might not mirror the intense heat of our wood-fired ovens, but you can still get crisp crusts and airy middles by using a preheated stone or steel for at least an hour.
The craft of perfecting pizza dough is ongoing, each attempt offering new insights. We invite you to track your variations, tweak the parameters, and unearth the optimal dough for your kitchen situation.
For an in-depth view of how we create our pizza dough, consider attending our monthly pizza workshops, where Chef Alex goes into detail about our process. Check our events calendar for the next session's dates!