At Crust & Craft Pizzeria, we understand that extraordinary pizza begins with extraordinary dough. With over thirty years of refinement, we're eager to unveil some hidden aspects of our crafting process. Although our precise mixture remains a secret (as some rituals should be kept clandestine), these guidelines will aid you in producing professional-grade pizza dough within your own kitchen.
The Flour Matters
Fundamental to superior pizza dough is premium flour. 00 flour is our suggestion, a finely milled Italian variety with moderate protein levels (approximately 12%), establishing an optimal mix of flexibility and delicacy. In the absence of 00 flour, an acceptable alternative is bread flour, albeit with a marginally altered consistency.
Water Temperature and Hydration
The degree of your water plays a pivotal role in adjusting fermentation duration and the maturation of dough. Opt for cold water about 45°F (7°C) for a prolonged fermentation that enhances taste. Conversely, for a rapid fermentation, choose water at a warmer temperature near 85°F (29°C). The water-to-flour ratio or hydration should linger between 60-70% for the typical home oven.
Minimal Yeast, Maximum Time
A substantial element in achieving tasty dough is the sparing use of yeast combined with extended fermentation. Our recipe calls for a mere 0.2% fresh yeast related to the flour amount, allowing our doughs to develop for 24-48 hours. This gradual fermentation cultivates rich flavors and results in a dough that’s more easily digestible.
Salt: Not Just for Flavor
Salt serves as more than a mere enhancer of taste within your dough—it fortifies the gluten matrix and moderates fermentation. We advise the utilization of fine sea salt at a proportion of 2.5-3% of the flour's weight. Introduce it post the initial amalgamation of flour and water to avert immediate yeast contact.
The Art of Fermentation
Subsequent to blending, the dough ought to undergo bulk fermentation at a standard room temperature for two hours, then be portioned into individual dough spheres. Set these balls within lidded vessels and refrigerate for 24-72 hours. During this refrigerated fermentation, enzymes act to decompose starches into simpler sugars, enriching the flavor and inducing the characteristic browning of our crust.
Handling with Care
When it's finally time to bake, you should allow the dough to acclimate to room temperature 1-2 hours prior to cooking. This dough should be managed delicately to maintain the developed air pockets. Instead of rolling the dough, which could flatten these pockets, it's better to gently press and stretch with your fingertips.
The Final Touch: Heat
Our wood-fired ovens can achieve fiery temperatures of 850°F (454°C), but most residential ovens will cap out at about 550°F (288°C). To make up for this, preheat a pizza stone or steel for a minimum of one hour, supplying the necessary intense heat for a perfectly crisped exterior and a well-aerated interior.
Perfecting pizza dough represents a continuing adventure in culinary arts. Every attempt affords new insights into the overall process. We urge you to keep detailed records, fine-tune various parameters, and learn what yields the most favorable results in your cooking space.
Interested in witnessing our technique firsthand? Attend one of our monthly pizza workshops where Chef Giovanni demonstrates these skills in detail. Check our events calendar for the next session!