This recipe for cocoa pizza dough comes from New York Metropolis pizza-maker Thomas DeGrezia of Sofia Wine Bar. It’s made by integrating cocoa powder and melted baking chocolate into a traditional pizza dough. Whereas chocolatey, it’s a sugarless dough, so any sweetness should come out of your toppings. Although conceived in 2017 as an anti-Nutella dessert pizza, satirically, it additionally works properly as a base for the well-known chocolate hazelnut unfold.
DeGrezia advises hand-mixing over utilizing a mixer as a result of the dough is usually a bit delicate. (Attempt a low setting for those who’d quite use a mixer.) The dough stretches properly, however the chocolate does appear to create extra resistance (and be aware that ten inches is DeGrezia’s supreme pie dimension). When you’ve got issues stretching, simply give it a couple of minutes to relaxation . This dough was made utilizing 100% Cacao Unsweetened Cocoa Powder Rigorously and 70% Cacao Additional Bittersweet Baking Chocolate from Ghirardelli, however your favourite manufacturers ought to work simply as properly.
Notes: This recipe is to be used inside an Ooni oven. If you happen to’re baking on a stone or metal in a traditional house oven, preheat to 550°F (288°C) and bake for 8 minutes, checking in across the 6-minute mark. The addition of chocolate does appear to hurry up the bake.
Featured in: Brooklyn Blackout Pizza: A Labor of Love and Nostalgia
Arthur Bovino is Ooni’s Head of Pizza Content material. Arthur is the founding father of the 101 Finest Pizzas in America and writer of “Buffalo Everything: A Guide to Eating in “’The Nickel City”’”and “The Buffalo New York Cookbook: 70 Recipes from The Nickel City.” You’ll be able to comply with him on Instagram @nycbestpizza.
Time
1 hour prep time
48 hours rise time
Yield
3 x 270-gram balls (for 8- to 10-inch pizzas) or 2 x 410-gram balls (for 12- to 14-inch pizzas)
Tools
mixing bowls
scale
cooling rack
offset spatula
Problem
Medium/Arduous
Elements
1 ¼ cups (300 grams) water at 50 to 58°F (10 to 14°C)
2 ½ cups (400 grams) all-purpose flour
1 teaspoon (3 grams) energetic dry yeast
1 tablespoon (15 grams) extra-virgin olive oil
2 teaspoons (10 grams) tremendous sea salt
3 tablespoons (20 grams) unsweetened cocoa powder
2 tablespoons (20 grams) bittersweet baking chocolate bar
Methodology
In a big steel mixing bowl, add the water, flour, yeast, and oil. Use a picket spoon to combine the dough by hand till no flour is seen, about 2 minutes. Let the dough relaxation for 20 minutes.
Heat the chocolate baking bar within the microwave till it has utterly melted (a few minute) or use a double boiler (convey an inch of water to a boil in a saucepan, then place a heat-safe bowl on prime, add the chocolate and soften it, mixing incessantly, about 2 to three minutes). Enable the chocolate to chill for two minutes.
In the meantime, add the salt to the dough in a big mixing bowl, turning it over within the bowl and kneading it till the salt disappears (a few minute). Then, add the cocoa powder and repeat the method.
Start the ultimate 10-minute hand combine. Begin within the bowl. Slowly add the melted chocolate into the dough whereas mixing. As soon as it’s absorbed into the dough (a few minute), flip the dough onto a frivolously floured floor and knead with each palms for about 10 minutes. Use the heel of your hand, urgent the dough down arduous and out on the counter, then collect the dough up and fold it again into itself. Repeat.
Lower the dough into 2 or 3 even items (relying in your most well-liked dimension), weigh and ball.
Place the balls in a proofing container (or in frivolously oiled containers coated with plastic wrap or lids) and cold-ferment within the fridge for 48 hours. You’ll be able to proceed to cold-ferment for as much as 96 hours.
Obtain the Ooni App
Pizza Dough Calculator, recipes and movies
