Here at Crust & Craft Pizzeria, the cornerstone of an unrivaled pizza is undoubtedly the dough. With over 30 years of refining our recipe, we're eager to divulge some insights with you. Our precise recipe is a kept secret—some legacies are best preserved! Nonetheless, adhering to these tips will guide you in crafting dough of professional pizza parlor grade in your very own kitchen.
Flour's Importance
A pivotal element in making excellent pizza dough is selecting the right flour. 00 flour, known for its fine texture and ideal protein content (typically around 12%), strikes an exquisite balance of pliability and solidity. If 00 flour proves difficult to procure, a decent alternative is bread flour, despite yielding a somewhat different crumb.
Optimal Water Temperature for Dough Hydration
The water you use influences the maturation of the dough and the duration of fermentation. For an extended fermentation which augments the taste, employ cold water at about 45°F (7°C). For a rapid fermentation, warm water at roughly 85°F (29°C) is suitable. Keep the hydration, or water-to-flour ratio, within 60-70% for an ideal result in standard home ovens.
Les Yeast Equals More Taste Over Time
A crucial technique for a tasteful dough is to use minimal amounts of yeast and give it ample time to ferment. We use a mere 0.2% of fresh yeast by flour weight, allowing it to mature for 24-48 hours. This gradual fermentation allows for the development of nuanced flavors and results in easier to digest dough.
The Dual Purpose of Salt
Salt plays a dual role in your dough—it not only provides seasoning but also fortifies the gluten matrix and modulates yeast activity. We suggest incorporating fine sea salt at a ratio of 2.5-3% to your flour weight. Ensure it's added after the initial mixing of flour and water to avoid direct yeast contact.
The Craft of Fermenting the Dough
Post-mixing, the dough should be allowed to undergo initial fermentation at a consistent room temperature for about 2 hours. Following this, divide it into individual portions and store each in lidded containers, then refrigerate for 24-72 hours. This stage of cold fermentation is crucial—the breaking down of starches into sugars by enzymes develops the flavor and it's what gives our crusts their characteristic browning.
Handling the Dough with Tenderness
When ready to bake, take the dough out of the refrigerator 1-2 hours in advance to allow it to reach room temperature. Handle it delicately to maintain the gas bubbles that formed during fermentation. To shape the dough, use your fingers to push and stretch it out while avoiding a rolling pin which would deflate the air pockets.
Applying the Right Amount of Heat
Although our professional wood-fired ovens achieve temperatures of 850°F (454°C), home ovens typically top out at about 550°F (288°C). To mimic professional results, preheat a pizza stone or baking steel for at least one hour; this will render the intense base heating needed for that perfectly crisp crust and pillowy center.
Honing your pizza dough-making skills is an evolving process with each attempt providing new lessons. Document your observations, tweak variables, and discover the most effective techniques for your kitchen's specific conditions.
Should you wish to witness the dough-crafting ritual firsthand, consider attending one of our monthly pizza workshops where Chef Julian illustrates these methods meticulously. For information on forthcoming sessions, please consult our event schedule!