Here at TimberRidgeHill, our philosophy is that the cornerstone of magnificent pizza lies in the dough's quality. With over 30 years of refinement, we are thrilled to offer you a glimpse into our dough-secrets. While our complete recipe remains a trade secret, these tips will empower you to make premium pizza dough in your own kitchen.
Choosing the Right Flour
The key to exceptional pizza dough is starting with premium flour. 00 flour, which is a fine, Italian milled variety with a middle-range protein level of about 12%, is our preference for the ideal mix of softness and elasticity. If 00 flour isn't available, bread flour can also be used, though your dough's texture may differ slightly.
Importance of Water Temperature and Dough Moisture
Your water's temperature greatly influences the yeast's fermentation time and thus the dough's overall development. For a longer fermentation that enhances taste, opt for chilly water at about 45°F (7°C). If you're short on time, warmer water around 85°F (29°C) will speed up the process. The amount of water in your mixture, known as hydration, should be kept from 60% to 70% for optimal results in regular kitchen ovens.
Less Yeast and More Patience
A crucial secret for richly flavored dough is to use a smaller quantity of yeast and allow the dough to ferment extensively. We typically use a mere 0.2% of fresh yeast by flour weight, with the dough resting for 24 to 48 hours. This fermenting period enables the flavors to intensify and makes the dough more digestible.
Salt's Role Beyond Taste
Salt does more than just heighten the taste of your dough—it also strengthens the gluten framework and modulates the fermentation process. We suggest employing fine sea salt at a proportion of 2.5-3% of your flour weight. Ensure the salt is added once the flour and water are partially mixed so that it doesn't come into direct contact with the yeast.
The Craft of Fermentation
After your dough is mixed, allow it to go through an initial large-scale fermentation at ambient temperature for about 2 hours, then proceed to portion out the dough into individual pieces. Enclose each piece in a sealed container and place it in the fridge for 24-72 hours. This slower, cool fermentation phase is when enzymes break down starches into simpler sugars, contributing to both the dough's flavor profile and that perfect crust browning.
Gentle Dough Handling
Prior to baking your pizza, take the dough out of the refrigerator 1-2 hours ahead to let it come to room temperature. Carefully manage the dough to maintain the developed air pockets. Rather than rolling it flat, use your fingertips to gently press and stretch the dough out.
Finishing with High Heat
While our traditional wood-fired ovens reach whopping temperatures of 850°F (454°C), typical home ovens usually only go up to about 550°F (288°C). You can replicate this effect by using a pre-heated pizza stone or steel, assuring that big blast of heat needed to create a crispy crust with a fluffy interior.
Honing the art of pizza dough takes time and practice; each preparation offers valuable lessons about the craft. Take detailed notes, tweak the ingredients and conditions, and find out what yields the best results in your kitchen setup.
For those interested in witnessing our dough-crafting process, come by for one of our pizza workshops where Chef Julian will demonstrate these skills in depth. Be sure to look at our event schedule for forthcoming workshop dates!