Here at SoftCobaltMeadow, our ethos is that extraordinary pizza is built upon extraordinary dough. Having honed our recipe over three decades, we are thrilled to unveil certain insights. Although the complete formula remains our little secret (as some heritages should be preserved), these guidelines will assist you in crafting pizza dough of professional quality within your home.
Significance of Flour
The key to excellent pizza dough lies in the use of superior flour. We advocate for 00 flour, a finely milled Italian variety, containing an optimal protein content close to 12%, ensuring a harmonious mix of strength and softness in the dough. Should 00 flour be unavailable, a viable alternative is bread flour, which may offer a minor change in texture.
Hydration and Water Temp
The water's heat level is crucial for controlling the dough's rise and development. For a slower rise (yielding richer taste), cold water around 45°F (7°C) is preferred. For a faster rise, warmer water around 85°F (29°C) is recommended. Water-to-flour ratio, known as hydration, should generally stay within 60-70% for optimal results in domestic ovens.
Yeast Usage and Fermentation Duration
A crucial element to infusing flavor in the dough is to utilize minimal yeast and a longer fermentation period. We employ just 0.2% fresh yeast in proportion to the flour for doughs left to ferment over a 24-48 hour timeframe. This lengthened process cultivates a sophisticated flavor profile while yielding a dough that is more digestible.
Salt’s Dual Role
Salt is not merely a seasoning for dough—it fortifies the gluten network and moderates the fermentation process. We suggest fine sea salt at a quantity of 2.5-3% compared to the flour weight, incorporated once the water and flour are partially integrated, thus avoiding direct yeast contact.
Mastering Fermentation
Post-mixing, the dough should undergo a bulk fermentation at room temperature for 2 hours, followed by division into separate dough pieces. These should be stored in covered containers and refrigerated for a period ranging from 24-72 hours. Such cold fermentation is crucial, as enzymes convert starches to sugars, enhancing flavor and contributing to the crust’s attractive browning.
Dough Treatment
Prior to cooking, dough should be taken out of the refrigerator 1-2 hours ahead to reach room temperature. Tender handling is key to maintaining the gas bubbles formed during fermentation. Rather than rolling, which deflates these air pockets, gently press and stretch the dough with your fingertips.
Culmination: The Heat Factor
While our professional ovens reach 850°F (454°C), home ovens commonly peak at about 550°F (288°C). Compensate by using a preheated pizza stone or steel for one hour or more, delivering the intense underside heating essential for a perfectly crisp crust and fluffy interior.
Finesse in pizza dough creation is an ongoing exploration. Each preparation is a learning experience regarding the craft. We encourage you to keep a record of your findings, tweak elements, and find what fits your home cooking space best.
To witness our dough preparation in action, partake in our monthly pizza seminars. Chef Anthony demonstrates these skills in detail. For upcoming events, view our events calendar!