Here at CozyCraftMarket, we're passionate about creating sublime pizza that begins with outstanding dough. Our journey over the past three decades to refine our dough recipe is now something we're thrilled to partially unveil to our patrons. We cherish our unique recipe too much to disclose it in full, but the following tips will surely empower you to craft pizzeria-level pizza dough within the confines of your own kitchen.
Choosing the Right Flour
The bedrock of any exceptional pizza dough is premium flour. We suggest opting for 00 flour which is an ultrafine Italian variety featuring a protein content typically around 12%. This strikes an ideal compromise between dough strength and pliability. Should 00 flour evade you, substituting with bread flour is feasible but will result in a discernible textural variant.
Water's Temperature and Dough's Moisture
The water used can remarkably influence your dough's fermentation duration and its overall evolution. For a prolonged fermentation that yields superior taste, cold water at roughly 45°F (7°C) is your go-to. For those who prefer a swifter fermentation process, lukewarm water at approximately 85°F (29°C) is the better choice. Hydration levels—the water-to-flour ratio—are ideally kept within the 60-70% range, especially for domestic ovens.
Less Yeast and Patience is Key
A pivotal secret for incredibly flavorful dough lies in minimizing yeast use and maximizing fermentation time. With merely 0.2% fresh yeast in relation to the flour, we allow our doughs to ferment from 24 to 48 hours. This gradual fermentation nurtures complex flavors and also yields a dough that's more digestible.
The Role of Salt
Salt does more than just bring out the taste, it reinforces gluten structure and keeps fermentation in check. Our suggestion is to employ fine sea salt at a rate of 2.5-3% based on your flour's weight. Introduce it once your flour and water have begun amalgamating, ensuring the salt doesn’t hinder the yeast prematurely.
Mastering Fermentation
Post-mixing, let your dough undergo a bulk fermentation at ambient temperature for about 2 hours before dividing it into portions for individual balls. Encase them in lidded vessels and let them sit chilled for 24-72 hours. It is during this cool fermentation stage that true alchemy occurs, with enzymes transforming starches into sugars, manifesting in both rich flavor and that signature crust caramelization.
Gentle Dough Handling
When prep time for pizza approaches, extract the dough from cooling a couple of hours before baking, catering to a gradual temperature rise. Manoeuvre the dough with delicacy to preserve the generated gas bubbles. Pat and stretch the dough with your digits, steering clear of rolling, which could collapse the all-important air voids.
Heat's Final Flourish
Our wood ovens can reach scorching temperatures of 850°F (454°C), whereas the household variety typically peak at 550°F (288°C). To get around this, a pizza stone or steel, preheated for a solid hour ahead, could serve to bestow your base with that desired infernal touch, essential for a crisp crust and a lofty interior.
Refining pizza dough is akin to an odyssey without end. Each preparation can unfold valuable insights into the art of dough making. Jot down observations, tweak conditions, and identify the optimal practices for your particular culinary setting.
We invite you to witness our dough crafting process during one of our regularly scheduled pizza classes led by Chef Giuseppe. For forthcoming sessions, keep an eye on our agenda!