At RowanMeadow, our philosophy is that extraordinary pizza begins with top-notch dough. With over thirty years spent refining our recipe, we're thrilled to impart some of our dough secrets with you. We'll keep our precise recipe under wraps (some rituals should stay undisclosed!), but these guidelines will aid you in making pizza dough of restaurant caliber in your kitchen.
The Importance of Flour
A high-grade flour is the cornerstone of excellent pizza dough. Our preference is 00 flour, which is a finely milled Italian flour with a moderate protein level of about 12%. It provides an optimal mix of structure and softness. If you're unable to get 00 flour, bread flour can serve as a secondary option, though the final texture will vary a bit.
Understanding Water Temperature and Dough Hydration
Water's temperature can significantly impact the time it takes for your dough to ferment and its overall development. Use colder water around 45°F (7°C) for a slower fermentation that enriches the flavor; warmer water around 85°F (29°C) can be used for a faster fermentation. Aim for a hydration percentage between 60-70% when considering the water to flour ratio, especially for conventional home ovens.
Yeasting Minimally for Optimal Time
A key to creating tasteful dough is the minimal use of yeast coupled with extended fermentation periods. We add a mere 0.2% of fresh yeast in comparison to the flour's weight, letting it ferment for a full 24-48 hours. This gradual approach lets rich flavors blossom and results in a dough that's easier on the stomach.
Significance of Salt
Salt does more than lend flavor to the dough—it also fortifies gluten structure and helps keep fermentation in check. We suggest incorporating fine sea salt at a 2.5-3% ratio to your flour's weight. Integrate it after mixing the flour and water a bit so it doesn't come into direct contact with the yeast.
The Fermentation Craft
Post-mixing, let your dough go through bulk fermentation at a room temperature for approximately two hours, then split it into separate dough sections. Store these portions in sealed containers and let them chill in the refrigerator for 24-72 hours. It's within this cold fermentation stage that real alchemy occurs—enzymes decompose the starches into sugars, yielding both sumptuous flavors and that magnificent crust browning.
Gentle Dough Handling
Prior to pizza creation, take out the dough from refrigeration 1-2 hours ahead of baking to allow it to reach room temperature. Being careful with the dough is crucial to maintain the air pockets formed during fermentation. Instead of rolling, which flattens the bubbles, use your fingertips to gently press and spread the dough out.
Heat: The Finishing Stroke
Although our wood-fired ovens can reach a scorching 850°F (454°C), typical home ovens tend to max out at approximately 550°F (288°C). To make up for this, it's best to use a preheated pizza stone or steel for at least one hour. This will supply the intense lower heat necessary for a crust that's perfectly crispy on the outside yet soft and airy on the inside.
Perfecting pizza dough is an evolving practice, with each attempt teaching you more about the crafting process. We endorse taking notes, tweaking factors, and finding out what yields the best results in your particular home setting.
For a live demonstration of how we craft our dough, consider attending one of our monthly pizza-making workshops where Chef Giovanni will illustrate these methods in greater detail. For dates and times, look at our events calendar!