Here at CoastalRibbonBay, we're firm believers that extraordinary pizza begins with extraordinary dough. With over thirty years dedicated to refining our recipe, we're thrilled to unveil a few tricks of the trade. There are aspects of our recipe we must keep under wraps (traditions are important, after all), yet these tips will set you on the path to making pizzeria-level pizza dough within the comfort of your own kitchen.
Quality of Flour Is Key
The cornerstone of top-notch pizza dough lies in the use of premium flour. 00 flour is our go-to choice, an ultra-fine Italian variety with a moderate protein percentage of about 12%, giving the dough just the right mix of robustness and softness. Substitute with bread flour if 00 is beyond reach, but expect a somewhat altered bite.
Optimal Water Temperature and Ratio
Fermentation time and dough maturation are greatly influenced by the water temperature. Cold water, approximately 45°F (7°C), is optimal for gradual fermentation, enriching the flavor, while warmer water near 85°F (29°C) accelerates the process. Aim for a water-to-flour hydration level within the 60-70% range, suitable for most residential ovens.
Reduced Yeast for Enhanced Fermentation
A pivotal element to succulent dough is a minimal yeast application paired with extended fermentation. We employ a mere 0.2% of fresh yeast compared to our flour, which allows our doughs to ferment leisurely over 24-48 hours. This duration fosters the growth of intricate flavors and results in a product that's not just delicious but also more digestible.
Salt’s Role Beyond Taste
Salt's purpose transcends mere flavoring—it amplifies gluten structures and keeps fermentation in check. Our method includes the use of fine sea salt at a ratio of 2.5-3% to the flour. Incorporate it once your flour and water begin to amalgamate, to avoid any direct contact between salt and yeast.
Fermentation: Crafting the Dough
Post-mixing, the dough should undergo a primary, room-temperature fermentation for about two hours, then be apportioned into balls. Encase these in lidded containers and refrigerate from 24 up to 72 hours. It's during this cold fermentation stretch that the enzymes work their magic, breaking starches into sugars, giving life to flavor and the crust’s distinctive golden appearance.
Gentle Handling Techniques
When the time comes to bake, give the dough 1-2 hours outside the refrigerator to reach room temperature. Preserving the dough's airiness means handling it with care. To do so, press and shape gently with your fingers rather than rolling, which would deflate the developed air pockets.
Harnessing the Right Heat
Our wood-fired ovens blaze at 850°F (454°C), a number out of reach for most home ovens, which often cap at 550°F (288°C). Compensate with a preheated pizza stone or steel for a solid hour, which mimics the intense heat required for that perfectly crisp crust and fluffy interior.
The pursuit of perfect pizza dough is a continuous learning experience. Each dough batch is another opportunity to better understand the craft. Keep a record, tweak the conditions, and explore the methods that best suit your home setting.
For those keen on observing our dough preparation up close, our monthly pizza workshops with Chef Alessandro are the perfect occasion. Check our events calendar for the upcoming sessions!