Chocolate Pizza Dough
- 2 cups 00 flour or high gluten bread flour
- 3.5 grams Instant active dry yeast
- 4 Tbl unsweetened cocoa
- 3/4 cup hot water
- 3 Tbl sugar
- 2 Tbl melted butter, unsalted
- 1/2 tsp salt
- 1/4 tsp Espresso Powder
- 1 tsp Chocolate Extract
- 18–24 soft caramels, unwrapped
- In the bowl of a stand mixer add the yeast, chocolate extract, sugar and water.
- Gently mix and set aside for 5 minutes for the yeast to bloom.
- Once the yeast has bloomed, add in the flour, espresso powder, cocoa and fit your mixer with a dough hook.
- Mix on low just until loosely combined.
- Add in the butter while the mixer is running stopping if need be to scrape down the sides.
- After 3 minutes of mixing, add in the salt. You never want to add the salt directly to the yeast as that will kill it on contact.
- Mix until a soft, smooth elastic ball forms; ~8-10 minutes. The dough should pull away from the sides of the bowl but still be wet/tacky to the touch. If need be add a Tbl of flour or so to help combine. If it’s too dry, add a Tbl of water.
- Remove the dough from the bowl and place on a very lightly floured surface.
- Give it a few kneads to form the dough into a smooth ball tucking the ‘ends’ underneath.
- Place in a lightly oiled bowl (at least 2-3 times bigger than the ball) and cover with plastic wrap. If you have a bread proofer, just place in an oiled bowl and into the proofer at 78F. Both should be in a draft-free place. Alternately you can place this whole bowl in the refrigerator (covered) overnight. The slow cold rise will help build the flavors.
- Allow to rise until doubled in size; about 60-90 minutes.
- When ready to use, preheat oven to 425F with the rack in the middle.
- Lightly spray a 9×13” metal pan and then line with parchment (leaving a 1” overhang).
- Spray the parchment paper and set the pan aside.
- Divide the dough into 12 pieces and flatten out each piece on a lightly floured board to a 4” round circle.
- In the center of each circle add 2 soft caramels.
- Gently pinch the ends together and tuck into itself until tightly sealed.
- Place seam side down in the pan.
- Repeat until all the dough is used up
- Place the puffs on the pan leaving about a 1/2” space in between each one.
- Bake for 20 -22 minutes or until the dough feels firm to the touch but has some give.
- Remove from the oven and top each one with some melted Chocolate Ganache and sea salt.