Here at RidgeStoneVale, we're of the conviction that superior pizza begins with an outstanding base. With over 30 years spent refining our recipe, we are thrilled to impart some core insights with you. While our precise recipe remains a closely-held secret, the following tips will empower you to craft pizzeria-level pizza bases within the comfort of your kitchen.
Flour Is Fundamental
The cornerstone of an exquisite pizza base lies in the use of premium flour. 00 flour, a finely milled flour from Italy with a moderate protein percentage (about 12%), is our suggestion for achieving an ideal mix of resilience and softness. In the absence of 00 flour, as a decent second option, bread flour can be employed, albeit with a marginally altered consistency.
Attention to Water and Moisture Content
The water's temperature plays a pivotal role in the dough's rise time and its final development. Cold water, approximately 45°F (7°C), is preferred for a prolonged rise, which enhances flavor, while warmer water, around 85°F (29°C), accelerates the fermentation process. The water to flour ratio, or hydration, should ideally fall between 60% and 70% for the optimal dough in residential ovens.
Yeast Usage and Fermentation Time
A key to a tasteful base lies in utilizing a small amount of yeast and dedicating ample time for fermentation. We use mere 0.2% of fresh yeast in relation to our flour mass, letting the dough ferment for a full 24-48 hours. This gradual fermentation cultivates intricate flavors and results in a base that's not only tasty but also more digestible.
Salt's Role Beyond Taste
Salt is instrumental not just for its taste but also for reinforcing the dough's gluten network and overseeing yeast activity. We propose a fine sea salt ratio of 2.5-3% to your flour weight, integrating it after the initial mixing of flour and water to avoid any direct yeast interaction.
Fermentation: A Culinary Craft
Once mixed, permit your base to undergo a bulk fermentation at a standard room temperature for a couple of hours before dividing and shaping into separate portions. Store them in sealed containers and refrigerate for a span ranging from 24 to 72 hours. The cold fermentation period is crucial, as that's where starches convert into sugars, developing both the flavor and the crust's signature browning.
Careful Dough Handling
When the moment to bake arrives, bring out the dough from cooling at least 1 to 2 hours prior to commencing. When handling the dough, do so with gentle care to maintain the built-in air cavities. Press and spread the dough using fingertips rather than rolling, which would flatten out those essential air voids.
The Finishing Stroke: Intense Heat
Although our ovens achieve an intense 850°F (454°C), typical household ovens tend to reach a max of about 550°F (288°C). To make up for this, preheat a pizza stone or steel for no less than one hour to replicate that intense base heat necessary to procure a crispy crust and fluffy inside.
Creating the perfect pizza base is an evolution, not merely a final stop. Each preparation offers new insights into the baking art. We advocate for noting observations, tweaking the components, and exploring what yields the best results in the setting of your home.
Should you aspire to witness our procedure for base preparation firsthand, partake in our monthly pizza workshops led by Chef Alex, who elucidates on these methods extensively. For more information, be sure to check out our upcoming event schedule.