Here at CoveJournalStudio, we're of the mindset that superior pizza is built on superior dough. With over 30 years under our belt refining our formula, we're thrilled to divulge key insights. While the exact recipe remains our little mystery (some practices are best kept under wraps!), these key tips will pave the way to achieving a pizzeria-grade pizza dough in the comfort of your own kitchen.
Flour: The Cornerstone of Dough
An exquisite pizza dough begins with top-notch flour. 00 flour, a finely milled Italian variety with a moderate protein content of roughly 12%, is our flour of choice. It strikes a delicate balance between elasticity and softness. In the absence of 00 flour, a decent second choice is bread flour, which will yield a noticeably different texture.
Water's Temperature and Its Role in Moisture Content
Water temperature is crucial as it dictates the dough's rising time and texture. Cold water at 45°F (7°C) is used for an extended fermentation that enhances taste, while lukewarm water at 85°F (29°C) speeds up the process. Aim for a hydration level—a measure of the water to flour ratio—of 60-70% for optimal results in standard home ovens.
Fermentation: Less Yeast for More Time
For a truly rich-tasting dough, minimize the yeast and maximize fermentation time. Only 0.2% fresh yeast, based on the flour's weight, is needed for dough to ferment over 24-48 hours. This prolonged duration cultivates a depth of flavor and results in dough that's more easily digested.
Salt's Dual Purpose
Salt is not merely a flavor enhancer - it fortifies the gluten matrix and manages yeast activities. We suggest the addition of fine sea salt at 2.5-3% of the flour weight, introduced only after the flour and water begin to blend, to keep it from directly interacting with the yeast.
Mastering Fermentation
Once mixed, let your dough undergo bulk fermentation at a normal room temperature for two hours, then shape it into separate servings. Store these portions in lidded containers and place in the refrigerator for a period ranging from 24 to 72 hours. During this cold fermentation, enzymes convert starch into sugars, leaving you with flavorsome dough and the alluring golden-brown hue of our crusts.
Gentle Handling for Quality Crust
Prior to making pizza, bring the dough to room temperature by taking it out of the fridge 1-2 hours before baking. It's best to handle the dough with care, maintaining the air bubbles formed over time. To shape the dough, push and stretch with your fingers, avoiding the use of a rolling pin which would deflate the bubbles.
Applying Heat like a Pro
Although our ovens reach a fiery 850°F (454°C), most residential ovens only go up to 550°F (288°C). To mimic the intense heat, use a pizza stone or steel plate preheated for no less than an hour beforehand. This simulates the strong base heat crucial for a crispy bottom and fluffy interior.
Honing the art of pizza dough is an evolving process. Every round of dough you make is an opportunity to learn and adapt your technique. It's beneficial to jot down observations, tweak variables, and uncover the best approach for your own kitchen's conditions.
For a live demo of our dough-preparation, consider signing up for our monthly pizza workshops, where Chef Luca showcases these methods in full detail. Visit our events calendar for the latest session dates!