At LanternRiftPark, we're passionate about crafting outstanding pizza, and it all begins with the perfect dough. With over 30 years spent refining our recipe, we're thrilled to offer a glimpse into our dough-making secrets. We cannot divulge our complete recipe (as some mysteries are meant to be kept), yet we'll guide you through essential techniques to reproduce a high-caliber pizza dough in your home kitchen.
Choosing the Right Flour
Choosing top-tier flour is critical for ideal pizza dough. We suggest 00 flour, an Italian variety that's finely milled with a moderate protein content, about 12%, ensuring a dough that's both resilient and tender. If 00 flour is unavailable, a reasonable alternative is bread flour, but prepare for a slight change in texture.
Optimal Water Temperature and Dough Hydration
Water temperature is pivotal in controlling fermentation time and dough maturation. Utilize cold water at 45°F (7°C) for prolonged fermentation to cultivate superior taste, or lukewarm water at 85°F (29°C) for faster fermentation. Keep the hydration level, which is the water-to-flour ratio, within 60-70% to suit average home ovens.
Less Yeast, Lengthier Fermentation
To achieve a rich-tasting dough, use minimal yeast and expand the fermentation duration. With a mere 0.2% fresh yeast in relation to the flour's weight, we let the dough ferment for 24 to 48 hours. This unhurried approach lets the dough develop intricate flavors while ensuring easier digestion.
The Purpose of Salt in Dough
More than merely seasoning, salt fortifies the gluten structure and moderates fermentation. Our suggestion is to use fine sea salt at a ratio of 2.5-3% to the flour's weight, incorporating it once the flour and water begin to amalgamate, to avoid direct contact with the yeast.
Fermentation: A Delicate Process
Post mixing, give the dough a bulk ferment at a regular room temperature for about two hours before portioning into individual balls. Place these in covered containers and chill for 24-72 hours. It's during this cold fermentation that the dough undergoes a transformation, as enzymes convert starches to sugars, yielding both rich flavors and the characteristic browning on our crusts.
Gentle Dough Handling
When you're ready to bake, take out your dough from the cooler at least an hour prior to enhance its workability. Handle it delicately to preserve the developed air pockets. Instead of rolling, use your fingers to press and stretch the dough, maintaining those essential air bubbles.
Heat: The Finishing Element
Our wood-fired ovens can attain 850°F (454°C), while typical household ovens usually only reach 550°F (288°C). To make up, we advise utilizing a preheated pizza stone or steel for no less than an hour, which supplies the intense bottom heat imperative for a crisp crust and a light interior.
Perfecting pizza dough is an ongoing craft where every attempt teaches you about the process. We encourage documenting your experiences, tweaking variables, and finding the best methods for cooking in your home kitchen.
If you're eager to observe our dough crafting in action, attend our monthly pizza workshops where Chef Luca demonstrates these techniques thoroughly. For future workshop dates, check our events calendar!