Here at Crust & Craft Pizzeria, we're firm believers that extraordinary pizza begins with top-notch dough. Over a thirty-year period, we've honed our mixture and are excited to let you in on some key insights. While our proprietary recipe remains a closely-held legacy, these foundational guidelines will enable you to replicate restaurant-grade pizza dough within the confines of your home kitchen.
Choosing the Right Flour
Exceptional pizza dough pivots on the use of premium flour. 00 flour, an ultra-fine Italian variety with a moderate protein content, roughly 12%, is our recommendation. It strikes an ideal equilibrium between elasticity and delicateness. Should 00 flour evade you, bread flour can serve as a passable alternative, albeit yielding a marginally distinct texture.
Hydration and Water Temperature
The degrees of your water can significantly dictate the pace of fermentation and the maturation of your dough. Opt for cold water, specifically around 45°F (7°C), to encourage protracted fermentation and hence, a more nuanced taste. Conversely, warmer water at approximately 85°F (29°C) will expedite the fermentation process. Aim for a water-to-flour ratio in the vicinity of 60-70% for optimal results in standard home ovens.
Reduced Yeast and Increased Time
A crucial trick to obtaining richly flavored dough is the reduction of yeast accompanied by an extension in the fermentation duration. A mere 0.2% fresh yeast in relation to our flour weight is utilized for dough that undergoes a fermentation window of 24-48 hours. This gradual approach engenders a more layered taste profile and facilitates better digestion of the dough.
Salt – More Than a Taste Enhancer
Besides adding flavor, salt is instrumental in fortifying the gluten framework and moderating the fermentation process. Our ratio of choice is 2.5-3% fine sea salt to the flour weight. Adding it once the water and flour commence combination is crucial to safeguard the yeast from immediate contact.
The Craft of Fermentation
Post-mixing, let your dough go through a bulk fermentation at a regular room temperature for two hours before portioning it into individual balls. Store these in sealed containers and chill them for a period of 24-72 hours. It is within this refrigerated fermentation that the enzymatic conversion of starches to sugars transpires, bestowing your crust with its characteristic taste and that sought-after golden hue.
Gentle Handling
As you get ready to craft your pizza, bring out the dough from the fridge an hour or two prior to baking. Take great care in the handling to keep the developed air pockets intact. Refrain from rolling, and instead, use a gentle touch with your fingertips to extend and shape the dough.
Heat – The Ultimate Element
Despite our ovens reaching a scorching 850°F (454°C), your home oven likely tops out around 550°F (288°C). As a work-around, employ a thoroughly pre-warmed pizza stone or steel, heated for a minimum of an hour. This provides the acute base temperature crucial for a perfectly crispy exterior and a fluffy inner layer.
The craft of pizza dough perfection is an everlasting adventure, each preparation offering new insights. We urge you to chronicle your endeavors, tweak different components, and delve into the specificities that align best with your home environment.
Keen to observe our dough crafting process firsthand? Attend our monthly pizza workshops where Chef Luca showcases these methods in full detail. Do check out our events calendar for forthcoming sessions!