At OakfenRidge, our philosophy is that an outstanding pizza is built upon extraordinary dough. With over thirty years of refining our craft, we're thrilled to divulge a few of our hush-hush tips. Although the precise ingredients of our legacy remain our little secret, following these guidelines will enable you to replicate a pizzeria-quality pizza dough in your own kitchen.
Quality of Flour: A Crucial Element
The key to excellent pizza dough is premium flour. 00 flour, which is a finely milled Italian variety with a moderate protein level (approximately 12%), is our suggestion for achieving a balance between elasticity and delicacy in the dough. Should 00 flour be unavailable, a decent alternative is to opt for bread flour, which will yield a slightly altered texture.
Understanding Water: Temperature and Proportions
Your water's warmth directly influences how the dough ferments and evolves. Utilize icy water, around 45°F (7°C), for a prolonged fermentation that enhances flavor; conversely, for a more rapid fermentation, lukewarm water at about 85°F (29°C) is preferable. Keep the hydration level, which is the amount of water relative to flour, within a 60-70% range for optimal results in typical home ovens.
Yeast: Minimal Use for Optimal Taste
For dough that is more digestible and has a richer taste profile, here's an insider's advice: employ a lesser quantity of yeast and give the dough ample time to ferment. In our kitchens, we utilize a mere 0.2% fresh yeast versus our flour weight, and we let our dough ferment for a period of 24 to 48 hours. This prolonged fermentation allows for the development of complex flavors.
The Role of Salt
Salt does more than provide seasoning—it's critical for fortifying the gluten network and moderating fermentation. We advocate the use of fine sea salt, accounting for 2.5-3% of the weight of your flour. Introduce it once the flour and water commence integration to avoid any direct yeast contact, which could impede its activity.
Fermentation: A Craft in Itself
Once mixed, let your dough undergo an initial bulk fermentation at room temperature for two hours, then portion it into separate balls. Stow these in sealed containers and refrigerate them for a span of 24 to 72 hours. During this cold fermentation stage, enzymes break down the starches into sugars, resulting in flavor development and the distinguishable golden crust our dough exhibits.
Gentle Handling, Better Dough
When preparing to bake, extract the dough from the cold storage 1-2 hours early, granting it sufficient time to reach room temperature. Handle the dough carefully to maintain the integrity of the gas bubbles formed. Avoid rolling the dough; instead, press and stretch it gently with your fingertips to preserve the air-filled pockets.
Tackling Heat: The Ultimate Step
Despite our ovens at the restaurant achieving a roaring 850°F (454°C), home ovens typically max out near 550°F (288°C). A workaround is the use of a pizza stone or steel, preheated for a minimum of an hour to simulate the extreme bottom heat necessary for a crust that's simultaneously crunchy and fluffy.
Honing the craft of pizza dough is an evolving process; every batch offers new insights. Experiment with different variables, track your adjustments, and tune the method to what fits best with the peculiarities of your kitchen.
To witness our dough crafting firsthand, consider attending our monthly pizza workshops where Chef Lucia will walk you through these techniques in greater depth. Have a look at our events calendar for the next available dates!