At CloverByteFarm, our creed is that extraordinary pizza begins with extraordinary dough. With over thirty years spent refining our mixture, we're thrilled to divulge a few of our dough-making insights. While the precise components of our recipe remain a closely-held tradition, these guidelines will empower you to produce pizzeria-caliber pizza dough within your dwelling.
The Importance of Flour Quality
The bedrock of our pizza dough is premium flour. 00 flour, an ultra-fine Italian flour with a moderate protein percentage (about 12%), is our flour of choice. It provides an ideal blend of strength and suppleness. Should 00 flour be unavailable, bread flour can serve as a substitute, though the end product will differ in texture.
Considerations for Water Temperature and Dough Moisture
Your water's temperature significantly influences the timing of fermentation and the maturation of the dough. Employ cold water at approximately 45°F (7°C) for a leisurely fermentation conducive to richer flavors. For a swifter fermentation period, opt for tepid water at about 85°F (29°C). For best results in standard home ovens, maintain a hydration level with water to flour ratio within 60-70%.
Limited Yeast for Lengthy Fermentation
The secret to a rich-tasting dough is to use minimal yeast and extend the fermentation duration. We utilize only 0.2% fresh yeast relative to the weight of flour, leading to doughs that ferment over 24-48 hours. This unhurried procedure fosters the development of intricate flavors and results in a dough that is more digestible.
Salt's Structural Role
Salt's role extends beyond just flavoring; it reinforces the gluten framework and modulates fermentation. We advocate using 2.5-3% fine sea salt of your flour weight, adding it after the flour and water have slightly mixed to avert any immediate interaction with the yeast.
Fermentation as a Craft
Upon mixing, your dough should undergo a primary fermentation at ambient temperature for 2 hours, after which divide it into separate dough portions. These portions should then be enclosed in lidded vessels and refrigerated for 24-72 hours. Amid this chilled fermentation, enzymes disassemble starches into sugars, enriching the flavor and allowing for the alluring browning seen in our crusts.
Delicate Dough Handling
When the time arrives to craft your pizza, extract the dough from the cold storage 1-2 hours prior to baking to let it normalize in temperature. During manipulation, be gentle to conserve the developed gas bubbles. Use your fingertips for pressing and shaping the dough, refraining from rolling it out, which would deflate those critical air pockets.
Applying the Right Amount of Heat
Whereas our ovens for wood firing soar to 850°F (454°C), home ovens typically achieve a peak of about 550°F (288°C). For compensation, make use of a preheated pizza stone or steel, allowing an hour for them to come up to temperature, for that necessary intense heat to render a crisp crust and a fluffy interior.
Perfecting pizza dough is an ongoing learning process. Every batch is an opportunity to gain new insights into the dough-making craft. We suggest keeping a journal of adjustments and outcomes to pinpoint what works best in the conditions of your kitchen.
For a firsthand experience of our dough creation, consider attending our monthly pizza workshops where Chef Luca imparts his skills in detail. Visit our events calendar for the forthcoming workshop dates!