Here at ClearBrookway, our philosophy is that the cornerstone of mouthwatering pizza is superior dough. With over 30 years honing our method, we are thrilled to disclose some insider tips. Although our complete recipe remains our own (as some rituals are best kept untouched), the guidelines below will assist you in crafting high-end pizza dough in your own dwelling.
Choosing the Right Flour
The bedrock of high-standard pizza dough lies in premium flour. 00 flour—Italy's ultra-fine flour with a middling protein level (about 12%)—is our top choice for achieving a delicate yet resilient dough. If 00 flour proves elusive, opt for bread flour as a substitute, but note the change in texture that will ensue.
Optimal Water Conditions
The water's temperature plays a pivotal role in the rate of fermentation and overall development of the dough. Utilize cool water, roughly 45°F (7°C), for a prolonged fermentation yielding a flavorsome taste or go for tepid water, around 85°F (29°C), for a faster fermentation. Aim for a hydration ratio of 60-70% when mixing water with flour, particularly suitable for standard home ovens.
Yeast and Time: A Delicate Balance
To achieve a dough rich in taste, use modest amounts of yeast and let it ferment longer. Our technique involves only 0.2% fresh yeast based on flour’s weight, allowing the dough to rest for 24-48 hours. This gradual fermentation cultivates an intricate flavor profile and a dough that's more digestible.
The Functional Role of Salt
Salt’s purpose goes beyond adding taste; it strengthens the gluten network and modulates fermentation speeds. We suggest incorporating fine sea salt at a proportion of 2.5-3% to the weight of the flour. Introduce it after the flour-water mix begins to amalgamate, keeping it from making direct contact with the yeast.
Fermentation: The Artistic Process
Post-mix, allow the dough to undergo an initial bulk fermentation at ambient temperature for a couple of hours before portioning it out. Then, store these portions in lidded vessels and chill them for 24-72 hours. It is during this chilly fermenting stage that enzymes start breaking down starches into sugars that contribute to the taste and the crust's caramelization.
Gentle Dough Handling
Prior to creating your pizzas, take out the dough from the cold storage 1-2 hours early to let it reach room temperature. Handle it with delicacy to maintain the bubbles formed during fermentation. Press and stretch the dough using your fingers rather than rolling it out, to preserve these air-filled pockets.
Applying The Right Amount of Heat
While our special ovens can attain 850°F (454°C), residential ovens usually max out at around 550°F (288°C). Compensate by heating a pizza stone or steel well in advance, at least an hour before baking. This will ensure a solid burst of heat from below, crucial for that ideal crust texture.
Perfecting pizza dough is an ongoing adventure, each attempt enlightening you further about the craft. We encourage note-taking, tweaking variables, and finding the right approach for your kitchen's conditions.
For an in-depth look at how we craft our dough, consider participating in our pizza workshops held monthly, where Chef Giovanni demonstrates these skills in depth. Our event schedule has future dates listed!