Here at CliffHollow, our philosophy maintains that the cornerstone of an extraordinary pizza is the dough's excellence. With over thirty years dedicated to refining our technique, we're thrilled to impart some of our knowledge to you. While our exact recipe remains a closely held treasure, these foundational tips will guide you to a pizzeria-grade pizza crust in your own kitchen.
Critical Flour Selection
The key to superior pizza dough lies in selecting the right flour. We suggest using 00 flour, a finely milled Italian variety that has a moderate protein level (about 12%), which ensures a delicate yet robust crust. For those unable to acquire 00 flour, bread flour is a viable alternative, although it may result in a different texture.
Managing Water Temperature and Dough Hydration
Water's temperature plays a significant role in dictating fermentation duration and dough maturation. Opt for cold water near 45°F (7°C) for a drawn-out fermentation that enriches the flavor or warm water approximately 85°F (29°C) to expedite the process. Dough hydration should be kept within 60-70% for optimal performance in standard home ovens.
Yeast Quantities and Fermentation
One of the top strategies to a tastier dough is to minimize the yeast and extend the fermentation period. Our recipes use about 0.2% fresh yeast based on the flour's mass, which allows the dough to mature for 24-48 hours. This gradual fermentation cultivates intricate tastes and results in a more easily digestible crust.
Salt’s Structural Role
Beyond enhancing taste, salt plays a critical role by reinforcing the gluten matrix and modulating fermentation. Adding fine sea salt at 2.5-3% of the flour's weight is recommended, ensuring you incorporate it once the flour and water have started amalgamating, which avoids immediate contact with the yeast.
The Fermentation Craft
Post-mixing, let your dough undergo a bulk fermentation at room temperature for two hours before you divvy it into portions. Then, place each piece into individual lidded containers and let them chill in the fridge for 1-3 days. During this phase, enzymes convert starches into sugars, enriching the flavor and producing the lovely golden hue on our crusts.
Gentle Dough Handling
When you're ready to bake, take the dough out of the refrigerator 1-2 hours in advance to allow it to reach room temperature. Treat the dough carefully to maintain the developed air bubbles. It's better to use the tips of your fingers to press and extend the dough, preventing the deflation that comes with rolling.
Applying the Right Heat
Although we utilize wood-fired ovens that can reach an astounding 850°F (454°C), you're likely working with a home oven that tops out at about 550°F (288°C). To make up for this, be sure to preheat a pizza stone or steel for a minimum of one hour to mirror the intense bottom heat necessary for a crunchy crust with a fluffy interior.
Perfecting pizza dough is an ongoing experience, with each attempt offering new insights. We urge you to keep a record of observations, tweak variables, and find the ideal method for your kitchen's conditions.
For those interested in observing our dough preparation up close, consider attending one of our monthly pizza workshops where Chef Giulio demonstrates these methods in depth. For forthcoming workshop dates, have a look at our event schedule!