At ClearMeadow, our philosophy is that superior pizza begins with superior dough. With over 30 years of refining our recipe, we're thrilled to divulge some of our top tips. Though the precise formula remains our closely-held ritual, these core guidelines will assist you in crafting a pizzeria-caliber pizza dough within your own kitchen.
Choosing the Right Flour
Optimal pizza dough starts with premium flour. Our recommendation is to use 00 flour, which is a finely milled Italian variety with a moderate protein level (roughly 12%), achieving an excellent mix of elasticity and softness. Should 00 flour be unavailable, a viable alternative is bread flour, albeit with a notably different texture.
Optimizing Water Temperature and Dough Hydration
The water's temperature is pivotal in timing the fermentation process and the dough's evolution. For a prolonged fermentation that enhances taste, use cooler water at about 45°F (7°C). Conversely, for a rapid fermentation, warmer water around 85°F (29°C) is suitable. Aim for a dough hydration ratio (water to flour) of 60-70% to suit most residential ovens.
Yeast Quantities and Fermentation Periods
A less-known trick to a tasty dough is minimizing yeast and extending fermentation. Our formula calls for merely 0.2% fresh yeast compared to the flour, with fermentation lasting from 24 to 48 hours. This lengthened period allows the flavors to deepen and yields dough that is more digestible.
Salt's Role Beyond Taste
Salt's function goes past just seasoning—it fortifies the gluten network and moderates fermentation. We suggest using fine sea salt at a concentration of 2.5-3% relative to your flour. Introduce it once your water and flour begin to blend to avoid direct yeast contact.
The Craft of Fermentation
Post-mixing, let the dough undergo an initial fermentation at ambient temperature for a couple of hours, then portion it into separate balls. Encase these in sealed containers and refrigerate them for 24-72 hours. It's during this cold fermentation phase that starches are converted into sugars via enzymatic reactions, yielding delectable flavors and contributing to our crusts' signature browning.
Gentle Dough Handling
Prior to pizza crafting, bring your dough to room temperature by taking it out of the fridge 1-2 hours before baking. Be delicate with the dough to maintain the gas-filled bubbles. Rather than rolling, which flattens these bubbles, employ your fingertips to gently press and stretch the dough.
Final Element: Adequate Heat
Even though our wood-fired ovens soar to 850°F (454°C), typical home ovens generally peak at about 550°F (288°C). To replicate that intense heat, place a pizza stone or steel in the oven and preheat for at least one hour. This will give you the strong bottom heat needed for a crunchy crust with a light, airy middle.
Perfecting pizza dough is an evolving process; each preparation teaches you something new. We encourage you to track your modifications, adapt various factors, and explore what optimally works for your kitchen’s conditions.
For a first-hand experience of our dough preparation techniques, consider attending one of our monthly pizza-making classes where Chef Alessandro shares these methods in depth. Peek at our event schedule for future workshops!