Here at MapleRidge, our philosophy is that the cornerstone of an outstanding pizza lies in the dough. With over thirty years dedicated to refining our recipe, we are thrilled to unveil some key insights. While some parts of our recipe are closely-guarded family secrets, these guidelines will aid you in making your own quality pizza dough right in your kitchen.
The Critical Role of Flour
The starting point of any noteworthy pizza dough is premium flour. 00 flour, known for its ultra-fine grind and moderate protein level of approximately 12%, is our recommended choice. It provides a harmonious blend of texture and resilience. If you're unable to acquire 00 flour, a good alternative is bread flour, keeping in mind the resulting texture might vary marginally.
Optimal Water Temperature and Dough Hydration
Water temperature is a significant factor in the timing of fermentation and the dough's progression. Utilize cooler water around 45°F (7°C) for extended fermentation, which enhances flavor, or lukewarm water of about 85°F (29°C) for a speedier rise. The hydration ratio, indicating the amount of water relative to flour, generally works best from 60-70% for home oven use.
Limited Yeast for Extended Fermentation
The key to a rich-tasting dough is minimal yeast and generous fermentation time. We use just 0.2% fresh yeast compared to our flour weight which allows for a fermentation duration between 24-48 hours. This elongated time frame gives rise to intricate flavors and results in a more digestible dough.
The Importance of Salt
Salt doesn't only impart flavor—it also fortifies the gluten matrix and moderates yeast activity. We recommend fine sea salt at a ratio of 2.5-3% of the flour's weight. Incorporate it after the commencement of flour and water mixing to keep it from directly interacting with the yeast.
Fermentation as an Art Form
Post mixing, let the dough undergo its initial, room temperature bulk fermentation for 2 hours. Following that, divide the dough into separate portions and seal them in containers, then let them rest in a fridge for 24-72 hours. It's during this cool fermentation period that enzymes transform starches to sugars, yielding the aromatic profile and appealing crust browning characteristic of our pizzas.
Gentle Handling Matters
When preparing to bake, draw your dough from the cool confines of the refrigerator 1-2 hours prior. When shaping the dough, be gentle to maintain the air bubbles. Favor the use of fingertips to press and stretch rather than a rolling pin which deflates the dough's aerated structure.
The Finishing Stroke: Intense Heat
Though our ovens can reach 850°F (454°C), home ovens usually top off at about 550°F (288°C). Compensate by using a preheated pizza stone or steel for a minimum of an hour to emulate the powerful bottom-up heat essential for a crispy exterior and pillowy core.
As you refine your pizza dough skills, see each batch as a learning opportunity. We advise keeping track of your adjustments and exploring what produces the best results in your specific cooking space.
For a first-hand experience of our dough-making process, consider attending one of our monthly pizza classes where Chef Luca will showcase these techniques up close. Visit our events page to see upcoming slots!