At Crust & Craft Pizzeria, our philosophy is that remarkable pizza begins with remarkable dough. With over thirty years in refining our recipe, we're thrilled to share some insights with you. Although we can't disclose the precise recipe (certain traditions are best kept private!), these tips will aid in crafting pizzeria-quality pizza dough in your kitchen.
Importance of Flour
The key to excellent pizza dough is premium flour. We suggest 00 flour, which is a finely milled Italian variety with moderate protein levels (about 12%), offering an optimal mix of elasticity and softness. If 00 flour is unavailable, bread flour can be used as a replacement, even though it may produce a different texture.
Water Temperature and Dough Hydration
Your water's temperature plays a crucial role in determining fermentation duration and dough texture. Utilize cold water at approximately 45°F (7°C) for a slow fermentation that enhances flavor, or lukewarm water at around 85°F (29°C) for faster fermentation. Aim for a hydration percentage of 60-70% to suit most domestic ovens.
Yeast Usage and Fermentation Time
To achieve a flavorful dough, it's essential to use minimal yeast and extend fermentation. Our recipe calls for just 0.2% fresh yeast based on the amount of flour, letting the dough ferment for 24-48 hours. This gradual process lets the flavors develop fully and produces a more digestible dough.
Salt’s Role Beyond Taste
Salt not only seasons the dough but also fortifies the gluten network and moderates fermentation. We advocate for fine sea salt at 2.5-3% in relation to flour weight. Introduce it after the flour and water begin to integrate, keeping it from direct contact with the yeast.
Fermentation Mastery
Post-mixing, give your dough around 2 hours to bulk ferment at room temperature, then split it into individual balls. Transfer these to sealed containers and refrigerate for 24-72 hours. During this cold fermentation, enzymes break the starches down into sugars, enhancing flavor and achieving the crust's golden hue when baked.
Handling Techniques
When preparing to bake, remove the dough from the refrigerator 1-2 hours in advance. Handle it delicately to maintain the air bubbles formed during fermentation. Shape the dough using fingers, avoiding rolling it out, which deflates these vital air pockets.
Baking with Intense Heat
Our wood-fired ovens reach scorching temperatures of 850°F (454°C), while household ovens generally top out at 550°F (288°C). To mimic these conditions, use a pizza stone or steel that's been preheated for a solid hour, ensuring the bottom heat necessary for a crispy exterior and soft interior.
Perfecting pizza dough represents a continuous learning experience. Every batch brings new insights about the craft. Keep a record, tweak variables, and find the best technique for your own kitchen's conditions.
To observe our dough-making procedure up close, attend one of the monthly pizza-making classes where Chef Adrian showcases these methods. Visit our events calendar for the forthcoming dates!