At ClearMeadow, we're convinced that top-notch pizza is born out of top-notch dough. Having spent over 30 years refining our recipe, we're eager to divulge some tips for you. While our precise mix remains our own special ritual, the following guidelines will certainly assist you in crafting quality pizza dough right in your kitchen.
Significance of Flour
The cornerstone of any exceptional pizza dough is premium flour. Our go-to choice is 00 flour, an ultra-fine Italian variant known for its moderate protein level (typically around 12%), which ensures a flawless mix of elasticity and softness. Should 00 flour be unavailable, a substitute would be bread flour, albeit with a discernibly different texture.
Perfecting Dough Hydration and Water Temp
Water's temperature is pivotal to your dough's fermentation duration and overall structure. Cooler water at about 45°F (7°C) is recommended for a slow ferment, enhancing taste, whereas warmer water at 85°F (29°C) will speed up fermentation. Aim for a hydration ratio (water to flour) of 60-70% compatible with most residential ovens.
Yeast Usage and Fermentation Length
Astonishing dough flavor can be attributed to minimal yeast use and extended fermentation periods. Our technique involves a mere 0.2% fresh yeast relative to the flour's weight, allowing for fermentation spanning from 24 to 48 hours. The extended time frame lets flavors mature and produces a dough that's more digestible.
Salt's Functional Role
Salt serves not only to enhance your dough's taste—it's essential in reinforcing gluten networks and regulating yeast activity. A proportion of fine sea salt amounting to 2.5-3% of the flour weight is advisable. Introduce it once the flour and water begin to integrate, avoiding direct contact with the yeast.
The Fermentation Craft
Post-mixing, grant your dough a room temperature bulk fermentation phase for two hours, then portion it into balls. Store these in lidded containers and refrigerate from one to three days. It's during this cold ferment that starches convert into sugars, enriching flavor and fostering the golden crust color our offerings are famous for.
Gentle Dough Handling
Come time for pizza crafting, take the dough out of refrigeration 1-2 hours beforehand to reach ambient temperature. Maintain the integrity of the developed air pockets by handling the dough lightly, pressing and stretching with fingertips instead of rolling it out.
The Heat Element
While we're capable of dialing our wood-fired ovens up to 850°F (454°C), home ovens often top out at around 550°F (288°C). Overcome this by using a pizza stone or steel, heated well in advance, to secure the essential fierce bottom heat that guarantees a crisp crust with a soft interior.
Honing your pizza dough skills is a process, rich with learning potential. Document your experiences, tweak factors, and zero in on the ideal settings for your particular kitchen space.
Keen to witness our dough prep in action? Sign up for our monthly pizza-making classes where Chef Alessandro delivers an up-close demonstration of these techniques. Visit our events schedule for incoming class dates!