At CobaltGrove, we're convinced that the key to outstanding pizza lies in the dough's exceptional quality. Having honed our recipe over thirty years, we're thrilled to impart some of our wisdom. Although our precise mix remains our own special secret, the following guidelines will aid you in making your own top-notch pizza dough right in your kitchen.
Choosing the Right Flour
The cornerstone of superb pizza dough is premium flour. 00 flour is our top choice; this Italian flour is finely ground and has a moderate protein content of roughly 12%, offering an optimal mix of robustness and pliability. If 00 flour isn't available, a suitable alternative is bread flour, which, though yielding a different texture, works well.
Controlling Water Temperature and Dough Hydration
The dough's fermentation and development are affected by the temperature of the water you use. For a slower fermentation, which enriches the taste, opt for chilled water at about 45°F (7°C). Warmer water, around 85°F (29°C), will speed up the process. For best results in most domestic ovens, maintain a hydration level—the ratio of water to flour—of 60-70%.
Yeast Usage and Fermentation Duration
For dough that's rich in flavor, a smaller quantity of yeast and a longer fermentation period are vital. We use just 0.2% fresh yeast based on the weight of the flour for dough that ferments anywhere between 24 to 48 hours. This gradual fermentation lets the flavors blossom and results in a dough that's not only tasty but also more digestible.
Understanding the Role of Salt
Salt not only seasons the dough but also reinforces the gluten network and moderates fermentation. We suggest using fine sea salt at a level of 2.5-3% of your flour weight, adding it once the flour and water have begun to integrate, to keep it from making direct contact with the yeast.
Fermentation: The Transformational Stage
After combining the ingredients, your dough should undergo a bulk fermentation at room temperature for 2 hours; then, divide it into individual portions. Place each portion in a lidded container and refrigerate for 24-72 hours. It's during this refrigerated fermentation that the enzymes take action, breaking down starches into sugars that enhance flavor and confer a golden tone to our crusts.
Gentle Dough Handling
When ready to bake, remove the dough from the refrigerator 1-2 hours ahead to bring it to room temperature. Be gentle with the dough to maintain the air bubbles that have formed. Press and stretch the dough using your fingertips instead of rolling it out, as this would deflate those vital pockets of air.
The Importance of High Heat
Our wood-fired ovens achieve 850°F (454°C), but since residential ovens typically max out at around 550°F (288°C), you should use a preheated pizza stone or steel for at least one hour. This ensures the dough receives the intense heat it needs for a crispy crust and light core.
Honing your pizza dough skills is an evolving process; with each batch, you learn more about the craft. We encourage you to keep a record of your findings, tweak variables and find the method that best suits your home's cooking space.
Join us at our monthly pizza workshops to observe Chef Luca's dough-making process first-hand and gain detailed insight into these techniques. See our event calendar for upcoming sessions!