At Crust & Craft Pizzeria, we are committed to the idea that superior pizza is a product of superior dough. We've spent over 30 years refining our recipe, and we're thrilled to divulge a few of our dough-making tips. Although the precise mixture stays our little secret (certain customs are just too precious to share!), the guidelines we provide will assist you in making pizzeria-level pizza dough within your abode.
Quality of Flour is Paramount
Prime pizza dough begins with fine quality flour. Our preference is for 00 grade Italian flour, which is very finely milled and possesses an optimal protein level – typically about 12% – for a mix of resilience and delicateness in the dough. If 00 flour isn't an option, reaching for bread flour is an adequate fallback, despite the texture differences that might ensue.
Beat the Heat: Water Temperature and Dough Moisture
Water's warmth can hasten or slow fermentation as well as shape your dough's outcome. For a prolonged fermentation that imbues more taste, opt for cooler water at approximately 45°F (7°C). On the flip side, warmer water near 85°F (29°C) will expedite the fermentation. Aim for a level of hydration – water to flour ratio – situated between 60% and 70% to complement most domestic ovens.
The Zen of Yeast and Fermentation
To maximize the flavor in your dough, go easy on the yeast and be generous with time. For our dough, which ferments over a period of 24 to 48 hours, we only use 0.2% of fresh yeast relative to the flour weight. This unhurried fermentation unlocks more intricate taste profiles and yields a dough that's less burdensome on the digestive system.
Salt's Role Extends Beyond Taste
Besides seasoning, salt bolsters the gluten matrix and keeps fermentation in check. Employing fine sea salt at a proportion of 2.5-3% of your flour's mass is ideal. Introduce salt into the mix while your flour and water are just beginning to blend, steering clear of direct contact with the yeast.
Mastery in Fermentation
Following mixing, let your dough undergo a primary bulk fermentation at ambient temperature for a span of 2 hours. Then divide it into portions, forming them into balls. Store these in lidded vessels and refrigerate ranging from one to three days. The alchemy of cold fermentation turns starches into sugars, deepening the flavor and fostering the lovely brown hues of our crust.
Gentle Hands, Airy Dough
Upon pizza creation time, take your dough out of cooling an hour or two prior to baking to let it reach room temperature. Be delicate in handling the dough to maintain the bubbles that formed. Applying your fingers to gently push and stretch the dough is the recommended method, rather than using a rolling pin, which could collapse the air pockets we’ve cherished so much.
A Blazing Finale: Crank Up the Heat
Whereas our specialized ovens soar to a fiery 850°F (454°C), home ovens tend to peak at around 550°F (288°C). To make up for it, preheat a pizza stone or steel for a minimum of an hour. This emulation gives you the substantial bottom heat crucial for a cracker-like outer layer and a fluffy middle.
Perfecting your pizza dough is an evolving craft. Every trial enlightens you more about the art of dough-making. Document your observations, tweak factors, and figure out what harmonizes with the variables of your kitchen space.
For a firsthand view of our dough-crafting process, attend one of our pizza-making classes led by Chef Luca, unfolding the techniques meticulously. Peek at our events report for forthcoming sessions!