Here at ClearBrooklane, we're of the mind that a top-notch pizza is built on top-notch dough. Our years, over thirty in fact, dedicated to honing our recipe have paid off, and we're thrilled to pass along some key tips. Our unique recipe remains our secret (a bit of mystery is always nice!), but these guidelines will let you achieve pizzeria-grade pizza dough right in your own kitchen.
Importance of the Right Flour
An excellent pizza dough begins with premium flour. 00 flour, known for its fine grind and moderate protein content, approximately 12%, is our go-to choice. It balances strength and tenderness perfectly. Alternatively, you may use bread flour, which will yield a dough with a slightly altered texture.
Optimizing Water Temperature for Dough Texture
The water's temperature plays a vital role in the dough's fermentation period and overall texture. Utilizing cold water around 45°F (7°C) will result in a slower fermentation and better taste. Conversely, if a faster fermentation is what you're after, warmer water around 85°F (29°C) should be your choice. For domestic ovens, maintaining the water to flour ratio between 60-70% will give you the best hydration level.
Less Yeast, More Time for Fermentation
To achieve a flavorful dough, it's about minimal yeast and maximal fermentation time. For our 24-48 hour fermented dough, we only use 0.2% of fresh yeast in relation to the amount of flour. This extended fermentation period not only enhances the flavors but also makes the dough more digestible.
Salt’s Role Beyond Seasoning
Salt does far more than simply season the dough; it fortifies the gluten network and keeps fermentation in check. We like using fine sea salt, calibrated to 2.5-3% of the flour's weight. Introduce it once your flour and water have begun to amalgamate to avoid it from coming into direct contact with the yeast.
The Craft of Fermenting
After mixing, you should let your dough bulk ferment at a normal room temperature for 2 hours, then split it into balls. Tuck these into lidded containers and chill for 24-72 hours. During this time, cold fermentation takes place, with enzymes breaking down complex starches into simpler sugars, which is key for flavor and achieving that gorgeous browning in our crusts.
Gentle Handling of the Dough
When it's time to create your pizza, take the dough out of the fridge 1-2 hours ahead of time to reach room temperature. When handling the dough, be gentle to maintain the bubbles that developed earlier. Rather than rolling, which can deflate the dough, gently use your fingertips to press and stretch it.
The Heat Factor
Although our professional ovens reach up to 850°F (454°C), home ovens usually get to about 550°F (288°C). To make up for the difference, preheat a pizza stone or steel for at least one hour prior to baking. This will yield the intense bottom heat that's crucial for a crisp crust and an airy inside.
Learning how to make pizza dough is an ongoing process; each attempt is a lesson in the making. Document your efforts, play with the variables, and find the routine that fits your kitchen the best.
To witness our dough-creation methods firsthand, come to one of our monthly pizza-making classes where Chef Luca showcases these techniques with thorough detail. Check our calendar for future events!