SoftCopperBreeze is founded on the belief that outstanding pizza is born from outstanding dough. With over 30 years dedicated to refining our methodology, we're eager to divulge some key insights. While our unique recipe remains our own (some heritages are sacred!), we can provide you with guidelines to cultivate a pizzeria-caliber pizza base in your own kitchen.
Choosing the Right Flour
A crucial element of superior pizza dough is the selection of premium flour. We suggest opting for 00 flour, a delicate Italian flour with a moderate protein content (near 12%), to strike a perfect blend between strength and suppleness. In the absence of 00 flour, bread flour serves as a respectable alternative, though there will be a slight variance in texture.
The Significance of Water Temperature and Moisture Content
Your water's temperature influences the timeframe of fermentation and the development of the dough. Opt for colder water at about 45°F (7°C) for extended fermentation, which enhances flavor, but if a faster process is needed, warmer water around 85°F (29°C) can be used. Aim for a hydration range of 60-70% in relation to flour for fitting performance in most domestic ovens.
Little Yeast, Lengthy Fermentation
To infuse the dough with rich taste, employ minimal yeast and allow for extended fermentation periods. We use a mere 0.2% fresh yeast compared to the amount of flour for a fermentation that lasts 24-48 hours. Not only does this prolonged interval yield a spectrum of flavors, but it also results in dough that's gentler on digestion.
Salt's Dual Role
Salt enhances more than just taste—it fortifies the dough's gluten matrix and moderates fermentation. We advocate for the use of fine sea salt at a quantity of 2.5-3% of the flour weight. Introduce salt once your water and flour have begun integrating to avoid any immediate interaction with yeast.
The Craft of Fermentation
Following mixing, permit your dough to undergo a primary fermentation at normal room temperature for 2 hours, and then parse it out into separate balls. Stow these balls in sealed containers and refrigerate for a duration of 24-72 hours. It's during this cool fermentation period that the magic unfolds—enzymes decompose starches into sugars, enriching flavor and contributing to the crust's appealing browning.
Gentle Handling
When it's time for pizza creation, bring your dough out of refrigeration 1-2 hours before you plan to bake. Tend to the dough delicately to conserve the developed gas pockets. Employ your fingertips to gently press and widen the dough, eschewing the rolling pin which can deflate these essential bubbles.
Ultimate Ingredient: Scorching Heat
While our commercial ovens reach a searing 850°F (454°C), typical home ovens peak at about 550°F (288°C). To mimic professional conditions, use a well-preheated pizza stone or steel for a bare minimum of one hour. This setup delivers the intense base heat necessary for a crust that's simultaneously crisp and fluffy inside.
The mastery of pizza dough is an ongoing journey wherein each attempt enlightens you further about the nuances of the process. Keep a record of your attempts, adapt to the variables, and explore the ideal combination for your unique cooking space.
For an in-depth observation of our dough production, come to our monthly pizza workshops where Chef Anna performs these techniques in detail. Peek at our event's calendar for forthcoming occasions!