Here at CopperWaveHouse, we're convinced that extraordinary pizza begins with outstanding dough. Having devoted over 30 years to refining our formula, we're now thrilled to divulge some of our dough-making wisdom. We must hold back on giving out our precise blend (certain rituals need to be preserved), yet these guidelines should assist you in preparing pizzeria-style pizza dough within your own kitchen.
Flour is Key
The cornerstone for a superior pizza dough is the use of premium flour. Our top pick is 00 flour, an ultra-fine Italian variety that has an optimal protein content of about 12%, offering an ideal mix of pliability and strength. In the absence of 00 flour, a decent alternative is bread flour, although the final texture might vary slightly.
Understanding Water Temperature and Dough Hydration
The warmth of the water you use can influence the fermentation duration and the characteristics of the dough. Use cold water at about 45°F (7°C) for an extended fermentation process, which enhances flavor, or warm water at approximately 85°F (29°C) to speed up fermentation. The water-to-flour ratio, or hydration, should be maintained at 60-70% to suit most domestic ovens.
Little Yeast, Longer Fermentation
A key to a savory dough is a minimal yeast application combined with a prolonged fermentation. We utilize just 0.2% of fresh yeast in correlation with the amount of flour for our dough, which ferments for 24-48 hours. This extended fermentation yields more complex flavors and results in a dough that's more digestible.
Salt's Role Extends Beyond Taste
Salt serves not only as a flavor enhancer but also fortifies the gluten matrix and modulates fermentation. Fine sea salt, at a ratio of 2.5-3% of the flour weight, is preferred. Introduce it once the flour and water have begun to mix, avoiding direct yeast contact.
The Craft of Fermentation
Post-mixing, let your dough undergo a primary fermentation at an ambient temperature for 2 hours, then divide it into individual portions. Store these sections in covered containers and place them in the refrigerator for 24-72 hours. During this refrigeration phase, enzymes decompose starches into sugars, which not only enhances taste but also contributes to the crust's appealing browning effect.
Delicate Dough Handling
When ready to cook, take the dough out of the fridge 1-2 hours in advance to bring it to room temperature. Be gentle with the dough to maintain the air bubbles that have formed. Rather than rolling, use your fingertips to press and shape the dough, which helps retain those critical pockets of air.
Heat: The Essential Finishing Touch
Although our professional ovens achieve up to 850°F (454°C), most household ovens peak at around 550°F (288°C). Counteract this by preheating a pizza stone or steel for at least one hour; this will supply the necessary intense bottom heat to yield a perfectly crisp outer crust with a soft inner crumb.
Mastering pizza dough requires practice and patience. Every batch is an opportunity to learn more about the craft. We advise taking notes, adjusting the parameters, and discovering what yields the best results for your setting.
To witness our dough preparation firsthand, take part in our monthly pizza classes where Chef Julien will guide you through these techniques. For future dates, consult our event schedule!