Here at CloudVerge., the journey to exceptional pizza is at the heart of everything we do. With over thirty years of recipe perfection, we are thrilled to divulge a few secrets we’ve discovered along the way. While we hold back on sharing the full recipe (some of our customs should be kept a mystery!), adhere to these foundational tips to recreate a pizzeria experience in your kitchen.
Quality of Flour Is Key
Your quest for the ultimate pizza dough begins with premium-quality flour. 00 type flour, a fine, moderately protein-rich Italian flour (typically around 12%), delivers a balance of robustness and delicacy essential for optimal dough. If 00 flour is unavailable, bread flour can be utilized as an alternative, albeit with a slightly altered textural outcome.
Water Temperature and Dough Hydration
Fermentation time and dough maturation are influenced by the temperature of the water used. Opt for chilly water at about 45°F (7°C) to foster extended fermentation (and thus, enriched flavor), or lukewarm water at 85°F (29°C) for a quicker process. For suitable dough consistency, particularly in domestic ovens, maintain a water-to-flour ratio within 60-70%.
Use Less Yeast for More Flavor
A critical factor to achieving a flavorful dough lies in reducing yeast quantities and extending fermentation durations. By only using 0.2% fresh yeast concerning the flour, and allowing the dough to ferment between 24-48 hours, flavors are allowed to deepen, and the resultant dough becomes more digestible.
Salt’s Structuring Role
Salt isn’t merely for taste enhancement—it's integral for bolstering gluten framework and moderating fermentation. We recommend fine sea salt, amounting to 2.5-3% of the flour's weight. Introduce it once the flour and water have begun amalgamating, securing it does not directly interact with the yeast.
The Fermentation Craft
Post-mixing, allow the dough to undergo initial room temperature fermentation for 2 hours before shaping it into separate balls. These should then be stored in lidded containers and placed in the refrigerator for a span ranging from 24 to 72 hours. It's during this cold fermentation that enzymes act on starches, converting them into sugars which not only heighten flavor but also promote the dough's characteristic crust browning.
Handling Dough with Delicacy
On baking day, let the dough come up to temperature for 1-2 hours before the actual baking. To retain the developed air bubbles in the dough, a delicate touch is required. Rather than rolling it out, gently press and stretch the dough using your fingertips.
Pivotal Heat Application
Our bakery's wood-fired ovens can reach soaring temperatures of 850°F (454°C), while typical home ovens max out around 550°F (288°C). Counter this limitation by preheating a pizza stone or steel for at least an hour to mimic the powerful bottom heat that gives that crisp crust and fluffy interior.
Perfecting pizza dough is an ongoing learning process. Every mix can teach you something new and refine the process. Monitor your results, adjust accordingly, and discover what aligns best with your home's baking conditions.
For a first-hand demonstration of how we create our dough, join Chef Giuseppe at one of our monthly pizza-making workshops. Review our lineup of events for the forthcoming dates!