At ClearSwitch, our philosophy is that extraordinary pizza begins with extraordinary dough. With over thirty years of refinement, we're thrilled to divulge a few of our dough-making insights. Although the precise recipe remains our little secret (some legacies are meant to be kept), these guidelines can lead you toward making pizza dough of professional caliber in your own kitchen.
Choice of Flour Is Key
A superior pizza dough starts with premium flour. For the ideal texture and elasticity, we suggest 00 flour, an ultra-fine Italian flour with a moderate amount of protein, about 12%. This results in a dough that’s robust yet sufficiently tender. In its absence, bread flour is a fine alternative, with a minor difference in texture.
Water's Temperature and Dough's Moisture Content
Your water's temperature is critical to the dough's fermentation time and structure. Cold water, approximately 45°F (7°C), is used for a slower fermentation, enhancing the flavor profile. Conversely, warmer water, around 85°F (29°C), is preferred for expediting fermentation. The ideal water to flour ratio should lie within 60-70% for optimal results in most domestic ovens.
Less Yeast, More Time
For a more flavorful dough, it's vital to use a smaller amount of yeast and allow longer fermentation. We use merely 0.2% of fresh yeast compared to our flour weight, letting the dough ferment for 24-48 hours. This prolonged interval permits the development of intricate flavors and results in a dough that's more digestible.
Salt's Role Beyond Taste
Salt is essential not just for flavoring your dough—it also bolsters the gluten matrix and regulates the fermentation process. Our recommendation is to use fine sea salt at a ratio of 2.5-3% of the flour's weight. Add it once your flour and water have begun to amalgamate, keeping it from directly contacting the yeast.
Fermentation as an Art Form
After combining the ingredients, let your dough undergo a primary bulk fermentation at room temperature for a couple of hours. Then, portion it into separate dough balls. Stow these in covered containers and refrigerate them from one to three days. The cold fermentation stage is crucial; it's during this time that enzymes break the starches into sugars, not only amplifying the flavor but also facilitating the classic golden-brown crust our pizzas are known for.
Gentle Handling
Prior to pizza creation, bring your dough out of the fridge 1-2 hours beforehand to allow it to come to room temperature. It's imperative to handle the dough gently to maintain the integrity of the air bubbles that have formed. Instead of rolling the dough, which would deflate these air pockets, delicately press and expand the dough using your fingertips.
The Culminating Step: Intense Heat
While our pizzas are traditionally baked in wood-fired ovens at 850°F (454°C), a household oven generally tops out at about 550°F (288°C). To approximate this intense heat, preheat a pizza stone or steel for an hour minimum. This mimics the searing base heat necessary to produce a crisp crust with a light and airy interior.
Refining pizza dough is a perpetual learning experience; each batch you make teaches you something about the process. We advise keeping a record of your work, tweaking the variables as needed to see what best suits your kitchen's unique conditions.
To witness our dough-craft in person, consider attending our monthly pizza-making classes where Chef Anna demonstrates these techniques in depth. For upcoming sessions, have a look at our events calendar!