We at Crust & Craft Pizzeria are staunch believers that the key to an outstanding pizza is in the dough's quality. With over 30 years of enhancing our mixture, we're thrilled to divulge some of our dough crafting techniques. Despite not disclosing our proprietary recipe (we've got to keep some secrets!), the following guidelines will assist you in making a top-tier pizza base in your own kitchen.
Choosing the Right Flour
The cornerstone of exquisite pizza dough is premium flour. 00 flour from Italy, known for its superfine texture and medium protein content — typically around 12% — is our go-to choice. It's this flour that provides dough with its ideal texture, strong yet supple. Should 00 flour be elusive, opt for bread flour for a comparable, albeit marginally distinct, end result.
Understanding Water Temp and Dough Hydration
The water's temperature is crucial for determining fermentation duration and dough maturation. Cold water at about 45°F (7°C) is your pick for extended fermentation that enhances the flavor profile. Conversely, warmer water around 85°F (29°C) will speed up the process. Maintain a hydration level—water-to-flour ratio—of 60-70% to suit typical home ovens.
Yeast: Less Is More
A key aspect of a tasteful dough is the minimal use of yeast and the extended fermentation period. We employ a scant 0.2% of fresh yeast by flour weight, letting our dough ferment for 24-48 hours. This unhurried approach aids in developing rich flavors and results in a more digestible dough.
Salt's Dual Role
Salt serves a greater purpose than just adding taste – it fortifies gluten structures and modulates fermentation. Our preference is fine sea salt at a quantity of 2.5-3% relative to the flour's weight. Introduce it once the flour and water start to amalgamate so it doesn't come into direct contact with the yeast, thus avoiding any potential adverse reactions.
Fermentation: The Secret Ingredient
Upon mixing, give the dough a room temperature rest to bulk ferment for roughly two hours, then portion it out. Store the resultant balls in lidded containers in a cooler environment, ideally a refrigerator, for 24-72 hours. It's within this chilled fermentation period that dough undergoes a transformation, with enzymes breaking down starches into sugars that not only enhance flavor but contribute to the crust's appetizing golden hue.
Gentle Dough Handling
When pizza day arrives, let your dough transition from cold to room temperature for 1-2 hours before baking. During this handling phase, be gentle to maintain the developed air pockets. Instead of using a rolling pin which may deflate the dough, opt for your fingers to delicately press and stretch into shape.
The Importance of Heat
While we reach upwards of 850°F (454°C) in our professional pizza ovens, home models might only achieve 550°F (288°C). To mimic restaurant conditions, preheat a pizza stone or steel for an extensive period, ideally an hour, to guarantee that crucial piping hot base that crisps the crust beautifully.
Dough mastery is an evolving process, providing new insights with every batch you create. We suggest keeping records, tweaking various aspects, and embracing the discoveries made within the confines of your own kitchen.
Interested in witnessing our dough preparation? Enroll in our monthly pizza-making sessions where Chef Julian offers an in-depth showcase of these methods. For more information on dates, visit our events schedule!