Here at CooperativeCommons, the key to outstanding pizza is rooted in the quality of the dough. Our journey over the past 30 years has led us to refine our dough to near-perfection, and we're thrilled to divulge some insider tips. We won't be able to share our exact recipe, as there are certain aspects that need to be kept within the family, but these guiding principles should assist you in achieving a professional-grade pizza dough right in your own kitchen.
Choosing the Right Flour
The cornerstone of any noteworthy pizza dough is top-notch flour. Our preference leans toward using 00 flour, which is an ultra-fine Italian variety that carries a moderate protein level (typically around 12%), striking a delicate balance between chewiness and softness. If 00 flour isn't within reach, opting for bread flour can work as a substitute, albeit with a slight change in texture.
Water Temperature and Dough Hydration
The water's temperature can drive fermentation times and influence the quality of your dough. Opt for cold water at about 45°F (7°C) if you're aiming for gradual fermentation, which will lead to a richer taste. Use warmer water around 85°F (29°C) for a speedier fermentation process. The dough's hydration level, which is the water to flour ratio, is ideally situated between 60-70% for the average home oven.
The Yeast Factor
A pivotal piece of the flavorful dough puzzle is to use minimal yeast and maximize fermentation duration. Our process includes using a scant 0.2% of fresh yeast compared to the flour's weight, and we let it ferment for anywhere from 24-48 hours. This extended period allows for the flavors to deepen and results in a dough that's more amenable to digestion.
The Role of Salt
Salt's purpose transcends mere taste—it's crucial for reinforcing the gluten network and steering the fermentation. We suggest utilizing fine sea salt at a rate of 2.5-3% relative to your flour weight. Introduce the salt after the flour and water have begun to blend to circumvent any direct yeast contact, which could hinder its activity.
Fermentation: A Craft in Itself
Post-mixing, your dough should go through an initial bulk fermentation at room temperature for roughly 2 hours, then be portioned into balls. Store these in lidded containers and let them chill in the refrigerator from 24 to 72 hours. This phase of cold fermentation is when the dough undergoes a transformation—enzymes decompose starches into simpler sugars, which contributes to the taste and the enticing browning of the crust when baked.
Gentle Dough Handling
Prior to pizza-making, your dough should be taken out of the fridge 1-2 hours in advance to reach a warmer temperature. It's essential to handle the dough with a light touch to maintain the developed air pockets. Instead of a rolling pin, use your fingertips to pat and stretch the dough, keeping it full of air.
The Heat Is On
While our commercial ovens can soar to 850°F (454°C), most domestic ovens will peak at around 550°F (288°C). To get around this, employ a pizza stone or steel, thoroughly preheated for a solid hour or so. This mimics the fierce under-oven heat needed to yield a crispy crust with a light and airy interior.
Honing your skills in pizza dough takes time as each attempt teaches new aspects of the craft. We encourage you to document your experiences, play around with the variables, and locate the sweet spot that your kitchen setup responds to best.
Keen to witness our dough-making in action? Attend our monthly pizza workshops to see Chef Luca demonstrate these methods. Peek at our events calendar for upcoming sessions!