At CopperFieldLab, our stance is that unparalleled pizza begins with unparalleled dough. Perfecting our formula over many years, we're thrilled to divulge select secrets to you. Although our proprietary blend is under lock and key (certain traditions are too dear to share!), these guidelines we provide will bring restaurant-caliber pizza dough into your kitchen.
The Significance of Flour
The cornerstone of exceptional pizza dough lies in first-rate flour. Our suggestion is to opt for 00 flour, an ultra-fine Italian varietal with a moderate protein count (about 12%). It fosters an ideal mix of dough strength and delicacy. In the absence of 00 flour, a viable alternative is bread flour, bear in mind, however, the texture will alter a bit.
Water's Warmth and Dough Hydration
The warmth of the water you use will influence fermentation duration and dough maturity. For extended fermentation and enhanced taste, choose chilly water around 45°F (7°C). Warmer water around 85°F (29°C) is preferable for swift fermentation. As for hydration rates, or the proportion of water to flour, stick within the 60-70% range for typical domestic ovens.
Yeast Quantities and Fermentation Durations
A crucial element to a delectable dough is minimal yeast coupled with maximal fermentation time. We stick to a scant 0.2% fresh yeast relative to the flour mass, allowing the dough a 24-48 hour fermentation period. It's a gradual process nurturing intricate flavor development while yielding a more digestible dough.
Salt's Dual Purpose
Salt's role goes beyond mere seasoning; it fortifies the gluten matrix and moderates fermentation. Fine sea salt at a rate of 2.5-3% of the flour's mass is our recommendation. Introduce it as the flour and water start to meld to preclude yeast and salt from coming into direct contact.
Fermentation Craftsmanship
Post-mixing, let your dough go through bulk fermentation at ambient temperature for 2 hours, then portion it into rounds. Encase these rounds in lidded vessels and cool them in the fridge for 24-72 hours. It's in this chilled state that enzymes convert starch into sugars — a transformation that births the flavor and crust browning we prize.
Delicate Dough Handling
Prior to pizza creation, let the dough acclimate 1-2 hours at room temperature post-refrigeration. While preparing, treat the dough tenderly to safeguard the gas bubbles inside. Employ your fingertips to press and stretch it, as rolling out the dough would collapse those essential air chambers.
Applying the Heat
Though our wood-fired ovens get as hot as 850°F (454°C), your home oven will likely peak closer to 550°F (288°C). Compensate with a preheated pizza stone or steel, heated a full hour prior. This mimics the fierce lower heat needed to craft a crust both crispy on the outside and airy within.
The craft of pizza dough perfection is an evolving pursuit. Every preparation teaches a new aspect of the art. Journal your findings, toy with the variables, and settle on what's optimal for your kitchen's own quirks.
Keen to observe our dough prep? Attend our monthly pizza workshops where Chef Giovanni demonstrates these practices. For upcoming sessions, please refer to our event schedule!