At Crust & Craft Pizzeria, our philosophy is that top-notch pizza begins with top-notch dough. With over thirty years of refining our recipe, we're thrilled to divulge some of our dough-making secrets. While we hold back on our precise recipe (as certain rituals are meant to stay undisclosed), these key points will support you in crafting a pizzeria-level pizza dough within your domicile.
Importance of Flour
The building block of any superior pizza dough is premium flour. We advocate for 00 flour, a finely milled flour from Italy known for its medium protein level (typically about 12%), offering a blend of strength and softness in the dough. When 00 flour isn't available, opting for bread flour is an acceptable alternative, although the end product may have a slightly altered texture.
Water Temperature and Dough Hydration
The warmth of the water can greatly influence the dough's fermentation period and its final development. Use colder water near 45°F (7°C) if you aim for a slow ferment, which enriches the flavor profile, and for a faster ferment, lukewarm water at about 85°F (29°C) is preferable. Aim for a hydration level from 60-70% when calculating the ratio of water to flour. This is ideal for typical home ovens.
Yeast Usage and Fermentation Time
A profound dough aroma comes from minimal yeast usage and an extended period for fermentation. Our approach is to utilize a mere 0.2% of fresh yeast relative to the flour weight, letting the dough ferment anywhere from 24 to 48 hours. During this prolonged period, the dough acquires intricate flavors and ends up being more digestible.
Salt's Dual Purpose
Not only does salt impart taste to your dough, but it also bolsters the gluten network and moderates the fermentation. Fine sea salt in the quantity of 2.5-3% of the flour weight is recommended. Make sure to combine it after the flour and water mixture has begun to amalgamate, forestalling any direct contact between the yeast and the salt.
The Science of Fermentation
Post-mixing, your dough should undergo initial bulk fermentation at ambient temperature for a couple of hours; following that, divide and tuck it into balls. These are to be nestled in lidded containers and placed in the refrigerator for a span ranging from 24 to 72 hours. It is in this chilly ferment that enzymes actively convert starches to sugars, not just boosting flavor, but also contributing to the crave-worthy golden-brown hue of our pizza crusts.
Gentle Dough Handling
When it's time to forge your pizza, extract the dough from refrigeration 1-2 hours prior to baking to let it acclimate. To retain the built-up air pockets, handle the dough delicately. Instead of rolling it out, use your fingertips to gently press and stretch the dough.
The Art of Heat
While our professional ovens reach the soaring heights of 850°F (454°C), a typical home oven will peak around 550°F (288°C). To simulate such cooking conditions, you should employ a pizza stone or steel, preheated for a full hour, ensuring that the necessary vigorous bottom heat is available to render your crust crisp yet airy.
The mastery of pizza dough is an evolving craft; every batch you make is a new lesson in dough craft. Keep a record of your attempts, tweak the variables, and find out the method that works flawlessly in your individual kitchen.
For an opportunity to watch our dough-preparation process firsthand, attend one of our monthly pizza crafting workshops where Chef Julian exhibits these techniques in thorough detail. For more information on such events, refer to our calendar!