At Crust & Craft Pizzeria, our conviction is that unparalleled pizza begins with unparalleled dough. With over thirty years of dough refinement, we're keen to share some vital tips with you. While our proprietary recipe remains a trade secret, these guidelines will assist you in achieving pizzeria-standard pizza dough in your own kitchen.
Choosing the Right Flour
The cornerstone of an excellent pizza dough is superior flour. 00 flour, which is an ultra-fine Italian flour with approximately 12% protein, is recommended for an optimal mix of robustness and softness. Should 00 flour be unavailable, opting for bread flour is a viable plan B, with a minor difference in texture.
Optimal Water Temperature for Dough Consistency
Fermentation time and dough quality are influenced by water temperature. Utilize cold water, about 45°F (7°C), for prolonged fermentation and enhanced flavor. Warmer water around 85°F (29°C) speeds up fermentation. A 60-70% hydration ratio suits most home ovens perfectly.
Yeast Usage and Fermentation Period
Flavor-rich dough comes from minimal yeast usage and extended fermentation periods. We use a mere 0.2% fresh yeast to our flour mass, allowing our dough to ferment for 24-48 hours. This prolonged timeframe fosters the development of a complex taste profile while yielding dough that's more easily digested.
Salt's Role Beyond Taste
Salt's function transcends mere flavor; it fortifies gluten networks and modulates fermentation. Fine sea salt, at 2.5-3% of the quantity of flour, is our suggestion. Incorporate the salt once flour and water begin to amalgamate to keep it from direct contact with the yeast.
The Science of Fermentation
Following the mix, allocate two hours for your dough’s bulk fermentation at ambient temperature. Then portion the dough into balls, seal them in lidded containers, and chill for 24-72 hours. The wonders of cold fermentation include enzyme activity, transforming starch into sugars, delivering both the savory taste and appealing crust browning.
Gentle Dough Handling
Prior to pizza making, let your dough reach room temperature 1-2 hours in advance. Treat the dough delicately to conserve the development of air bubbles within. Rather than roll, employ your fingers to gently press and stretch the dough, safeguarding those vital air pockets.
Concluding with Intense Heat
Your domestic oven may go up to 550°F (288°C) unlike our 850°F (454°C) wood-fired ovens. Compensate with an extensively preheated pizza stone or steel, lending the strong base heat essential for a crunchy crust and a well-aired dough interior.
Perfecting pizza dough is an explorative process, with every batch offering new insights. Document your work, experiment with variables, and find the method that suits your kitchen's characteristics.
Witness our dough crafting live by attending one of our monthly pizza classes where Chef Leonardo demonstrates these skills comprehensively. Look up our events schedule for impending dates!