Here at RusticBites, we're convinced that exceptional pizza is born from exceptional dough. Throughout our thirty years of honing our craft, we're thrilled to let you in on some of our dough-making wisdom. Although we hold our precise recipe close to our heart, these foundational keystones will guide you in making high-quality pizza dough in the comfort of your own kitchen.
Choosing the Right Flour
At the heart of superior pizza dough lies premium flour. Our go-to choice is 00 Italian flour, which has a fine grind and a moderate protein content of about 12%, ensuring the dough has both strength and pliability. If 00 flour is out of reach, opting for bread flour is a sound alternative, even though the result will differ in texture.
Hydration and Water Temperature
Water temperature is crucial in determining the fermentation duration and dough maturation. Use chilly water at around 45°F (7°C) for prolonged fermentation and superior taste development. Temperatures near 85°F (29°C) will expedite the fermentation. Aim for a hydration level, which is the water-to-flour ratio, of 60-70% to suit most residential ovens.
Yeast Usage and Fermentation Time
To achieve a flavorful dough, it's important to use minimal yeast and allow extensive fermentation time. We use a mere 0.2% fresh yeast based on our flour weight, letting the dough ferment for 24–48 hours. This slow procedure cultivates complex flavors and renders the dough more digestible.
Role of Salt Beyond Flavoring
Salt serves a bigger purpose than simply flavoring your dough—it reinforces the gluten framework and moderates fermentation. We advise fine sea salt usage at 2.5-3% the weight of flour. Integrate it after mixing the flour with water, avoiding direct contact between salt and yeast.
The Craft of Fermentation
Post-mixing, allow your dough to undergo initial fermentation at a normal room temperature for 2 hours, followed by division into individual portions. Store these portions in sealed containers and refrigerate them from 24 to 72 hours. During this cold fermentation period, enzymatic actions convert starches into sugars, enhancing the flavor and contributing to the appealing golden brown of our crusts.
Gentle Dough Handling
Prepare to bake your pizza by taking the dough out of refrigeration 1-2 hours in advance, to reach room temperature. Treat the dough tenderly to keep the developed air bubbles intact. Press and stretch the dough with your fingertips instead of rolling it, which would deflate the air bubbles.
The Finale: Applying Heat
Although we use wood-fired ovens that can achieve 850°F (454°C), typical household ovens peak at about 550°F (288°C). Compensate for this by heating a pizza stone or steel for a minimum of one hour beforehand, creating the fierce bottom heat critical for a crisp shell and fluffy inside.
Perfecting pizza dough is an ongoing process with each batch offering new insights. We suggest you keep a journal, tweak various factors, and figure out the optimal practices for your kitchen.
Should you desire to watch our dough-making up close, consider attending one of our pizza-making workshops hosted by Chef Luca. Visit our events calendar for the upcoming schedule!