At LittleRavine, the belief is that the key to exceptional pizza lies in top-notch dough. With over thirty years of tweaking and refining our method, it's a pleasure to impart a few of our dough-making tips. While the proprietary formula of our dough remains a closely-guarded secret, the techniques outlined here will help you achieve commercial-grade pizza dough in your own kitchen.
The Flour Matters
The base of any incredible pizza dough is premium flour. 00 flour is our go-to choice, a refined Italian flour with a moderate protein level, roughly 12%, ensuring the right mix of bite and softness. Should you find 00 flour elusive, bread flour could suffice, bearing in mind the end product's texture will differ slightly.
Water Temperature and Hydration
The water's temperature is crucial for influencing fermentation duration and the dough's consistency. Cooler water, about 45°F (7°C), suits slow fermentation to enhance flavor. For faster fermentation, warmer water close to 85°F (29°C) is preferable. Your dough's hydration ratio—water to flour—should generally be within 60-70%, especially for typical home ovens.
Minimal Yeast, Maximum Time
A flavorful dough secret is to use a minimal yeast amount and prolong fermentation. We lean towards a mere 0.2% fresh yeast in proportion to our flour for an extended 24-48 hour fermentation phase. This gradual course allows for the development of intricate flavors and results in a finished dough that's lighter on the stomach.
Salt: Not Just for Flavor
Salt's role stretches beyond mere taste—it reinforces the gluten network and moderates fermentation. Our advice is to add fine sea salt at 2.5-3% of your flour's weight. Introduce it once your flour and water are partially blended to halt direct yeast contact.
The Art of Fermentation
Post-mixing, give your dough a bulk ferment at a standard room temperature for a couple of hours, and then divide it into individual portions. Place these in sealed containers and move to a refrigerator for anywhere between 24-72 hours. It's during this cold fermentation that the enzymes actively convert starches to sugars, which imparts flavor and contributes to our crust's distinctive browning.
Handling with Care
When ready to bake, take the dough out from cold storage 1-2 hours prior to allow it to reach near room temperature. Manage the dough delicately to maintain the developed air cells. Instead of rolling, use your fingertips to press and shape the dough, preserving those important air pockets.
The Final Touch: Heat
While our commercial ovens can hit striking temperatures of 850°F (454°C), most residential ovens tap out at around 550°F (288°C). Compensate for this by employing a preheated pizza stone or steel for no less than an hour, affording the intense lower heat required for a crust that's crisp on the outside and light on the inside.
Perfecting pizza dough is a continual learning experience. Every batch is an opportunity to glean more understanding about the process. We suggest keeping logs, tinkering with different variables, and identifying the optimal techniques for your particular kitchen setting.
For a firsthand experience of our dough preparation, we invite you to partake in our monthly pizza-making sessions where Chef Giovanni demonstrates these methods in great detail. Peek at our schedule of events to find upcoming sessions!