Here at CocoaFields, our philosophy is that superior pizza originates with superior dough. With more than 30 years of refining our craft, we're thrilled to divulge a few of our dough-making tips. Although we can't disclose our unique recipe (there are secrets that have to be kept!), these guidelines will assist you in achieving professional-level pizza dough in your own kitchen.
The Significance of Flour
The essential ingredient for remarkable pizza dough is premium flour. 00 flour is our suggestion, known for its ultra-fine grind and modest protein level (about 12%), offers an ideal mix of elasticity and softness. Should 00 flour be unavailable, bread flour can serve as a reasonable alternative, although the results will differ slightly.
Hydration and Water Temps
The dough's outcome is hugely influenced by the water's temperature. Opt for cold water around 45°F (7°C) for prolonged fermentation that enhances flavor. On the other hand, if a swift fermentation is desired, warm water around 85°F (29°C) is ideal. For optimal pizza dough in a typical home oven, aim for a water-to-flour ratio (hydration) of 60-70%.
Less Yeast, More Time
A critical element to producing a tasty dough is using a small amount of yeast and a longer fermentation period. Our method incorporates a mere 0.2% of fresh yeast related to the flour weight, allowing for fermentation lasting between 24-48 hours. This method not only nurtures complex tastes but also yields a more digestible dough.
Role of Salt in Dough
Beyond flavor enhancement, salt fortifies the gluten network and moderates yeast activity. Our preferred choice is fine sea salt, used at 2.5-3% of the flour's weight. For best results, combine it with the flour and water once they've started to blend, thus preventing direct contact with the yeast.
Fermentation Mastery
Post-mixing, give the dough a room-temperature bulk fermentation for a couple of hours, followed by dividing it into individual portions. Then, store these portions in lidded containers in the refrigerator for 24-72 hours. It's during this chilled fermentation that flavor develops and starches convert into sugars, contributing to that characteristic crust browning.
Gentle Handling
When you're ready to bake, take the dough out of the fridge 1-2 hours beforehand to bring it to room temperature. Treat the dough delicately to maintain the gas bubbles that have developed. Rather than rolling, which can deflate the air pockets, stretch and press the dough with your fingertips.
Heat's Final Touch
Our wood-fired ovens can reach 850°F (454°C), but most home ovens will peak around 550°F (288°C). Compensate by using a thoroughly preheated pizza stone or steel for at least an hour to provide the intense bottom heat that achieves a crispy outside and a fluffy inside.
The pursuit of perfect pizza dough is continuous, with each attempt teaching you something new. Document your findings, tweak your process, and find out what yields the best results in your own kitchen setting.
For a live demonstration of our dough-making process, come to our monthly pizza workshops where Chef Alessandro elaborates on these techniques. For information on future sessions, keep an eye on our events schedule!