At Crust & Craft Pizzeria, the journey to an extraordinary pizza begins with top-notch dough. After refining our recipe over thirty years, we’re thrilled to divulge key insights for you to achieve pizzeria caliber pizza dough within your kitchen. While our precise recipe remains a closely guarded secret (as some legacies should!), adhering to these core tenets will enable you to craft superior pizza dough at home.
Choosing the Right Flour
The cornerstone of superb pizza dough lies in the flour used. 00 flour, known for its fine grind and moderate protein content of around 12%, is our preferred choice as it strikes an ideal harmony of elasticity and softness. Should 00 flour be unavailable, opt for bread flour, recognizing the slight change in texture this will entail.
Importance of Water Temperature and Dough Hydration
Water temperature is a crucial element influencing the dough’s rise and texture. For dough that ferments more slowly, unlocking enhanced flavors, chill the water to about 45°F (7°C). Conversely, for a speedier rise, lukewarm water around 85°F (29°C) is advised. A hydration ratio, which is the water to flour proportion, should be maintained from 60-70% to suit most domestic ovens.
Yeast and Time: The Flavor Enhancers
The secret to a tastier dough is a modest amount of yeast and an extended fermentation period. A scant 0.2% fresh yeast in relation to the flour weight lets the dough ferment over 24-48 hours. This leisurely pace cultivates complex flavors while yielding a dough that is gentler on the stomach.
Salt’s Role Beyond Seasoning
Salt serves not just to flavor your dough but also to fortify its gluten structure and regulate yeast activity. Integrating fine sea salt at 2.5-3% of your flour's weight ensures these benefits, and it should be added shortly after combining the flour and water to avoid direct contact with the yeast.
The Craft of Fermentation
Post-mixing, the dough should undergo bulk fermentation at a consistent room temperature for approximately two hours before being segregated into individual portions. These portions should then be stored in sealed containers and refrigerated ranging from 24 to 72 hours. It’s within this cool fermentation period that the alchemy occurs – enzymes break down starches to sugars, enriching the flavor and fostering the characteristic crust browning.
Gentle Handling Techniques
On baking day, withdraw your dough from the chill of the refrigerator 1-2 hours prior, allowing it to acclimate to room temperature. Gentle handling is key to preserving the air bubbles that have formed; hence, stretch the dough using the tips of your fingers rather than rolling it out, which would deflate these bubbles.
Baking with High Heat
Our wood-fired ovens can soar to extravagant heats of 850°F (454°C), a feat not typically possible with home ovens which usually max out closer to 550°F (288°C). To mimic these conditions, employ a pizza stone or steel preheated for no less than one hour, supplying the intense heat crucial for a crisp crust and a light, airy middle.
The mastery of pizza dough is a constant learning experience, with each attempt teaching you more about the process. Taking notes, tweaking variables, and finding the most effective techniques for your unique cooking environment are part of the enjoyment.
Keen to witness our dough crafting firsthand? Attend one of our monthly pizza workshops where Chef Luca exhibits these methods in detail. See our events schedule for forthcoming workshops!