In our kitchen at BrightCobaltMatrix, we're of the opinion that amazing pizza begins with extraordinary dough. With over thirty years honing our recipe, we're thrilled to share some insider tips with you. Although our precise mixture remains a closely-held treasure, these guidelines will set you on the path to crafting top-notch pizza dough in the comfort of your home.
Importance of the Right Flour
The cornerstone of quality pizza dough lies in using superior flour. 00 flour, originating from Italy, is our top pick due to its fine milling and moderate protein content (around 12%), offering a flawless mix of elasticity and softness. In absence of 00 flour, bread flour can serve as a substitute, though it results in a divergent texture.
The Role of Water Temperature and Dough Hydration
The warmth of your water is pivotal as it dictates the fermentation duration and dough maturation. Utilize water at 45°F (7°C) for a prolonged fermentation that enhances taste. Conversely, warmer water at 85°F (29°C) speeds up the fermentation. Aim for a hydration factor between 60-70% to match typical home ovens.
Less Yeast, Lengthier Fermentation
To a great extent, the taste of the dough hinges on minimal yeast use and extended fermentation. With a mere 0.2% fresh yeast in proportion to our flour, we allow our doughs to ferment for 24 to 48 hours. This gradual fermentation cultivates complex flavors and yields more digestible dough.
Salt's Functional Role
More than just a taste enhancer, salt fortifies the gluten network and governs fermentation. Precision is key, so we advise 2.5-3% sea salt usage relative to the flour. Introduce it once the mix of flour and water blends partially, avoiding direct yeast contact.
The Craftsmanship of Fermentation
Let your dough rise in bulk at a stable room temperature for a span of two hours, after which you can divide and shape it into separate portions. These portions should be stored in sealed containers and placed in refrigeration for 24 to 72 hours. During this cold fermentation, starches transform into sugars, which not only improves taste but also leads to a distinctively browned crust.
Delicate Dough Handling
When you're prepared to bake pizza, extract the dough from the fridge an hour or two prior to allow it to reach room temperature. Be gentle to maintain the air pockets within, pressing and extending with your fingertips rather than rolling, which would contract those delicate bubbles.
Heating: The Concluding Step
Whereas our wood ovens reach a fiery 850°F (454°C), your commonplace home oven will typically top off about 550°F (288°C). Compensate by pre-warming a pizza stone or steel for a minimum of one hour to achieve scorching heat, crucial for that crunchy crust and fluffy middle.
Perfecting pizza dough is an endeavor of continuous learning. Each attempt is an opportunity to learn and refine techniques. We suggest making detailed notes, tweaking ingredients, and exploring what produces the best results in your home setting.
For those keen to observe dough creation firsthand, drop by one of our monthly pizza-making classes, where Chef Luca will showcase these methods in depth. Check our events schedule for the next workshop!