Here at CliffGarden, we uphold the conviction that outstanding pizza is the result of outstanding dough. With over thirty years of refining our technique, we're delighted to unveil some insights that will guide you in replicating premium pizza dough in your own kitchen. While our precise mix remains a cherished secret, these guidelines will assist you in achieving the quality of a restaurant’s pizza dough.
Choosing the Right Flour
The essential element for exquisite pizza dough is premium flour. We suggest opting for 00 flour, an ultrafine Italian variant known for its medium protein level (approximately 12%). This ensures an ideal mix of elasticity and softness. If 00 flour proves elusive, a decent alternative is bread flour, albeit the finish will vary subtly.
Optimal Water Temperature and Hydration Levels
The thermal condition of your water is pivotal for yeast action and dough maturation. Employ chilled water at about 45°F (7°C) for extended fermentation, which enhances taste, or tepid water near 85°F (29°C) for rapid fermentation. Your dough's hydration, being the water-to-flour proportion, ought to be within 60-70% to suit most residential ovens.
Yeast in Moderation for Prolonged Fermentation
A crucial trick to creating richly flavored dough is minimal yeast usage coupled with protracted fermentation. We utilize merely 0.2% fresh yeast in comparison to flour for doughs that ferment over 24-48 hours. This gradual fermentation yields complex tastes while resulting in a dough that’s more digestible.
Salt’s Dual Purpose
Salt isn't only there for taste—it's essential for reinforcing the gluten network and tempering yeast activity. We suggest fine sea salt at 2.5-3% of the flour's mass. Introduce it once the mixing of flour and water commences so it doesn't directly interfere with the yeast.
The Craft of Fermentation
Post mix, give your dough a bulk ferment at ambient temperature for 2 hours, then apportion it into distinct dough balls. These should be stored in sealed containers and refrigerated for 24-72 hours. During this cold ferment, enzymes convert starches to sugars, infusing flavor and enabling the signature browning of our crusts.
Gentle Dough Management
When it's time for pizza crafting, take out your dough from the cooler 1-2 hours ahead of baking to return it to room temperature. Handle the dough tenderly to maintain the developed air pockets. Employ your fingers to depress and spread the dough rather than rolling it, which would deflate those essential bubbles.
The Culminating Step: Adequate Heat
Our wood-fired ovens reach an impressive 850°F (454°C), but home ovens typically top out at around 550°F (288°C). To bridge this gap, utilize a preheated pizza stone or steel for no less than an hour. This simulates the intense bottom heat necessary for a crisp shell and a light, airy middle.
Mastering the art of pizza dough is ongoing. Every batch is an opportunity to learn more about this culinary art. Document your changes, test variables, and unearth the methodology that fits best for your cooking space.
Keen on observing our dough crafting firsthand? Attend one of our recurrent pizza classes where Chef Luigi illustrates these processes. Consult our event schedule for future workshops!