At Crust & Craft Pizzeria, our philosophy holds that extraordinary pizza begins with top-notch dough. With over three decades dedicated to refining our method, we're thrilled to impart some of our invaluable tips to you. While our precise recipe remains a closely guarded tradition, these foundational guidelines will enable you to achieve pizzeria-caliber pizza dough within the comfort of your kitchen.
The Flour Matters
The cornerstone of an excellent pizza dough lies in the use of superior flour. Our recommendation is to opt for 00 flour, an ultra-fine Italian flour characterized by a moderate protein content, typically around 12%. It strikes a seamless blend of stability and softness in the dough. In the event 00 flour isn't accessible, bread flour can serve as an alternative, albeit at the cost of a minor textural variance.
Water Temperature and Hydration
The water's temperature is influential on the dough's fermentation duration and its maturation. Select chilly water at approximately 45°F (7°C) for an elongated fermentation, enhancing the taste. For a faster rise, lukewarm water at 85°F (29°C) is preferable. For optimal results in the majority of domestic ovens, maintain a hydration percentage from 60-70%.
Minimal Yeast, Maximum Time
A pivotal factor in achieving a notably tasty dough is the scant use of yeast and a generous timeframe for fermentation. Our practice involves utilizing a mere 0.2% of fresh yeast relative to the flour's mass, letting it ferment over 24-48 hours. This elongated method contributes to the development of intricate flavors and yields a dough that's easier on the digestive system.
Salt: Not Just for Flavor
Salt plays a dual role, not only seasoning the dough but also fortifying its gluten framework and moderating the fermentation. We suggest the incorporation of fine sea salt at a proportion of 2.5-3% of the flour's weight. Introduce the salt once the flour has begun to absorb the water, preventing a direct encounter with the yeast.
The Art of Fermentation
Subsequent to blending, the dough should be left to undergo initial bulk fermentation at an ambient temperature for a couple of hours, then apportioned into individual portions. Encase these segments in covered containers and situate them in the fridge for 24-72 hours. Inside this refrigerated environment, enzymatic actions convert starches into sugars, imparting depth of flavor and leading to the crust's trademark golden hue.
Handling with Care
When you're ready to craft your pizza, extract the dough from the cold storage 1-2 hours before baking to allow it to reach room temperature. It's crucial to handle the dough with a light touch to conserve the development of gas-filled pockets. Utilize your fingers for pressing and stretching instead of a rolling pin, which could deflate the airy pockets you've cultivated.
The Final Touch: Heat
Although our brick ovens can soar to a blistering 850°F (454°C), typical household ovens usually top out around 550°F (288°C). To mimic the high heat, place a pizza stone or steel in the oven and heat it for a minimum of one hour. This emulates the intense bottom heat needed for that perfect combination of a crisp shell and a fluffy crumb.
Perfecting the art of pizza dough is an evolving process. Every new attempt teaches you more about the crafting nuances. We encourage you to jot down observations, tweak the parameters, and learn what yields the greatest outcomes in your kitchen setup.
If witnessing our dough crafting firsthand piques your interest, attend one of our monthly pizza-making sessions where Chef Paolo showcases these techniques in greater detail. Visit our event schedule for the next available workshop!