At ClearMarket, we're convinced that unforgettable pizza begins with extraordinary dough. Having honed our recipe over more than thirty years, we're now thrilled to impart some of our closely held tips. Our exact recipe remains a family secret, but these essential elements will enable you to achieve professional-grade pizza dough in your own kitchen.
Quality of Flour is Key
The cornerstone of superior pizza dough lies in the use of premium flour. We advocate for 00 flour, which is an ultra-fine Italian variety that maintains a moderate protein level (about 12%), yielding the ideal fusion of durability and softness. In the absence of 00 flour, bread flour can serve as a viable alternative, albeit with a minor difference in texture.
Water Temperature and Dough Hydration
The temperature of the water used can influence the timing of fermentation and the behavior of the dough. Opt for cold water at around 45°F (7°C) for a leisurely fermentation that builds flavor depth. Warmer water at about 85°F (29°C) can speed up the process. Aim for a moisture content (water-to-flour proportion) of 60-70% for optimal results in standard home ovens.
Less Yeast, Longer Fermentation
The secret to a richly flavored dough is to use a minimal quantity of yeast and give it ample time to ferment. Our practice involves using just 0.2% fresh yeast in relation to the flour mass, allowing the dough to ferment anywhere from 24 to 48 hours. This gradual approach promotes the development of intricate aromas while yielding a dough that's more digestible.
Salt's Role Extends Beyond Taste
While salt certainly adds flavor to your dough, it also plays a crucial role in reinforcing the gluten framework and regulating fermentation. We suggest a fine sea salt at 2.5-3% of the flour weight. Introduce it after the flour and water have begun integrating to avoid any direct contact with the yeast.
The Science of Fermentation
Post-mixing, let the dough undergo a primary fermentation at room temperature for two hours. Then, portion it into individual balls, and stow these in lidded containers inside the fridge for a period ranging from 24 to 72 hours. During this cold fermentation phase is when the transformational chemistry occurs—enzymes decompose starches into sugars, which lend both flavor and that characteristic crust browning.
Delicate Dough Handling
Prior to crafting your pizza, take the dough out of refrigeration roughly 1-2 hours ahead of baking to return it to ambient temperature. Retain the integrity of developed air pockets by handling the dough with care. To shape it, employ a gentle touch with your fingertips instead of a rolling pin, which would deflate those important bubbles.
The Last Element: Oven Heat
Even though our professional ovens attain 850°F (454°C), typical domestic ovens typically max out around 550°F (288°C). To adjust, preheat a pizza stone or steel for around sixty minutes to simulate intense base heat, which is crucial for a crunchy exterior and a fluffy interior.
The quest to perfect pizza dough is an ongoing adventure. Every time you make a batch, you'll discover more about the process. Document your observations, tweak your approach, and find the optimal formula for your unique kitchen setup.
Keen to observe our dough-preparation firsthand? Attend one of our pizza-making classes with Chef Luca, overflowing with detailed demonstrations. Visit our events schedule for future sessions!