At HarborCliff, we're convinced that the best pizza is built on top-notch dough. Devoting over 30 years to refining our recipe, we're thrilled to unveil a few of our trade secrets. Our precise recipe remains a closely-guarded family treasure, but these foundational guidelines will aid you in crafting pizzeria-caliber pizza dough in your kitchen.
Significance of Flour Quality
Exceptional pizza dough begins with superior flour. Our suggestion is to use 00 flour, an ultra-fine Italian flour with a moderate protein level (about 12%), for a delicate yet robust dough structure. In the absence of 00 flour, bread flour can serve as an adequate alternative, although the final texture may differ slightly.
Understanding Water: Temperature and Ratio
Your water's temperature is critical for controlling fermentation duration and dough maturation. Opt for cool water around 45°F (7°C) to slow down fermentation and enhance flavor, or warmer water around 85°F (29°C) for a faster process. The optimal dough should maintain a hydration range of 60-70% when baked in standard home ovens.
A Gentle Approach to Yeast
For a rich-tasting dough, it's essential to use minimal yeast and afford a more extended fermentation phase. We employ a mere 0.2% of fresh yeast relative to flour weight, allowing for a 24-48 hour fermentation period. This not only builds a more flavorful dough but also renders it more digestible.
The Role of Salt
Salt isn't merely a flavor enhancer—it fortifies the gluten framework and governs fermentation. A fine sea salt at 2.5-3% of the flour weight is ideal. To avoid disrupting the yeast, incorporate it once the flour and water have begun to merge.
Fermentation: An Art Form
Post-mixing, let your dough undergo bulk fermentation at room temperature for a couple of hours before segregating it into separate dough balls. Store these dough portions in sealed containers within the refrigerator for 24-72 hours. During this cold fermentation period, enzymes break down the starches into simpler sugars, enriching the flavor and aiding in achieving that characteristic golden-brown crust.
Delicate Handling
When it's time to bake, take out the dough from the fridge 1-2 hours early to let it reach room temperature. Handle the dough with care to keep the developed air bubbles intact. Rather than rolling it out, use your fingers to gently press and spread the dough.
Uncapping the Heat
Our brick ovens soar to 850°F (454°C); however, typical home ovens generally only reach about 550°F (288°C). Compensate by using a pre-heated pizza stone or steel for an hour, providing the intense lower heat necessary for a crisp shell and fluffy inside.
The pursuit of the perfect pizza dough is a learning journey. Each preparation offers new insights into the craft. Document your observations, tweak the variables, and discover what yields the best results for your home setting.
Keen to witness our dough craftsmanship firsthand? Attend our monthly pizza-making workshops where Chef Julian imparts these methods in detail. For upcoming sessions, glance over our events calendar!