Here at CalmRiverHouse, we stand by the conviction that the pinnacle of pizza excellence stems from top-notch dough. Having honed our dough recipe over thirty years, we're thrilled to offer you a glimpse into our expertise. Our precise recipe remains a closely-guarded legacy, but these tips will empower you to emulate a pizzeria-grade pizza base in your very own kitchen.
Flour of the Highest Caliber
Superior pizza dough begins with premium flour. Our go-to is the 00 flour, an ultra-fine Italian variety with a protein content hovering around 12%, providing a sublime mix of elasticity and softness. If 00 flour isn't available, opt for bread flour which makes a decent alternative, albeit with a variation in texture.
Water Temperature and Dough Hydration
The heat of the water plays a critical role in the dough's fermentation time and its development. Choose cold water at about 45°F (7°C) for a slow fermentation that enhances taste, or lukewarm water at approximately 85°F (29°C) for a speedier fermentation. Aim for a hydration range of 60-70% - the proportion of water to flour - especially if you're baking in a typical home oven.
Limit Yeast for Extended Fermentation
For a richly flavored dough, minimize yeast and maximize fermentation duration. A mere 0.2% of fresh yeast relative to the weight of the flour is sufficient for doughs that undergo a 24-48 hour fermentation period. This elongated process cultivates deeper flavors and results in a dough that's gentler on the stomach.
Salt - Beyond Taste
Salt is more than just a flavor enhancer—it fortifies the gluten network and moderates fermentation. A recommendation is to use finely ground sea salt at a ratio of 2.5-3% of the flour's weight. Introduce it once your flour and water commence integration, preventing it from making direct contact with the yeast.
The Craft of Fermentation
Post-mixing, let the dough rise in bulk at ambient temperature for a couple of hours, then split it into separate balls. Stow each ball in a covered container and refrigerate for 24-72 hours. It is during this chilled fermentation that the transformation occurs—enzymes break down the starch into sugars, giving birth to both flavor and the delightful brown crust you see on our pizzas.
Handling with Care
Come pizza-making time, take the dough out of its chilly abode 1-2 hours before baking to bring it to room temperature. Maintain a gentle touch to keep the developed air pockets in tact. Rather than rolling, which could deflate these bubbles, use your fingertips to push and stretch the dough.
The Final Element: Intense Heat
Despite our wood-fired ovens achieving a scorching 850°F (454°C), the maximum for standard home ovens tends to be 550°F (288°C). Counterbalance by preheating a pizza stone or steel for a least an hour, furnishing the fierce base heat crucial for a crunchy crust and a fluffy inside.
Honing pizza dough is a path of continual learning. Each preparation imparts new insights into the craft. Note your findings, tweak the variables, and uncover the practices that excel in your kitchen.
Keen on witnessing our dough-crafting up close? Sign up for our monthly pizza-making class where Chef Julien showcases these techniques firsthand. For more details, see our event calendar!