In the kitchens of Crust & Craft Pizzeria, we've come to understand that extraordinary pizza is built on extraordinary dough. With over thirty years of refinement, we're thrilled to impart some inside knowledge with you. Although the precise recipe is our little secret, these fundamental guidelines will propel you toward crafting pizzeria-caliber pizza dough in your own home.
Choosing the Right Flour
The cornerstone of sublime pizza dough lies in the caliber of the flour. Our top pick is the ultra-fine 00 flour, a staple in Italian baking, characterized by a moderate protein level of about 12% which lends itself to a mixture that's both robust and supple. While 00 flour is ideal, bread flour can fill in as a decent secondary option, albeit with minor textural variations.
The Role of Water Temperature and Dough Moisture
Water temperature plays a pivotal role in the time it takes for your dough to ferment and its overall development. To achieve a lengthier fermentation period that enhances taste, opt for cold water at roughly 45°F (7°C). For a speedier result, warm water, approximately 85°F (29°C), is preferred. As for dough moisture, maintaining a hydration rate from 60% to 70% is suitable for typical residential ovens.
Yeast and Time: A Delicate Equilibrium
An often-overlooked aspect of flavor-rich dough is minimal yeast usage combined with extensive fermentation periods. Our method employs a mere 0.2% of fresh yeast in proportion to the flour for doughs that undergo fermentation over 24 to 48 hours. This patient approach fosters the development of sophisticated flavors and results in a dough that's more digestible.
Salt's Functional Significance
Salt is not solely a flavor enhancer; it also fortifies gluten formation and modulates fermentation rates. Our recommendation is to utilize fine sea salt at a rate of 2.5-3% relative to your flour weight. Introduce it only once the flour and water begin to amalgamate, avoiding direct contact with the yeast.
The Science of Fermentation
Post-mixing, let your dough undergo a bulk fermentation at ambient temperature for two hours before portioning it into balls. Stow these portions in lidded containers and refrigerate them for a duration spanning from 24 to 72 hours. In this stage of cold fermentation the enzymes work diligently, breaking down starch into sugars, which not only imparts flavor but also produces the distinctive crust browning we're known for.
Gentle Shaping Techniques
When it's time to craft your pizza, retrieve the dough from the refrigerator approximately 1-2 hours in advance to let it come to room temperature. Treating the dough with a light touch is crucial to maintain the air pockets that have formed. Use your fingers to gently stretch the dough instead of rolling it out flat, which can deflate those essential bubbles.
Heating: The Final Finesse
While our professional wood-fired ovens can reach a soaring 850°F (454°C), most home ovens tap out at about 550°F (288°C). To make up for this, a preheated pizza stone or steel for at least one hour can offer that potent blast of heat needed to turn the dough's exterior crisply and the inside airy and light.
The craft of perfecting pizza dough is a perpetual learning curve. Every dough batch is a new lesson in the craft. Document your observations, toy with the variables, and settle on the prime approach that suits your home's unique cooking conditions.
For a firsthand look at our dough production, we invite you to attend our monthly pizza-making classes where Chef Julian will walk you through these methods in greater detail. Check our event schedule to find the next available workshop!