Here at Crust & Crafts Pizzeria, we hold the truth that outstanding pizza begins with outstanding dough. With over 30 years of refining our method, we're thrilled to disclose some insider advice to you. While our precise recipe stays our guarded tradition, these fundamental guidelines will assist you in creating high-end pizza dough within your home.
Importance of Quality Flour
Top-notch pizza dough is built on top-notch flour. 00 flour is our recommendation, it's a smooth Italian flour with a moderate protein level (roughly 12%) that yields the optimal combination of resilience and delicacy in the dough. Should 00 flour be unavailable, a viable alternative is bread flour, even though the result will be slightly altered.
Temperature of Water and Dough Hydration
Water temperature plays a key role in dough fermentation and evolution. For an extended fermentation (which enhances flavor), opt for cold water at about 45°F (7°C). For a faster fermentation, warmer water near 85°F (29°C) is appropriate. Aim for a hydration rate (water-to-flour ratio) of 60-70% to accommodate most residential ovens.
Fermentation: A Delicate Balance
A flavorful dough is achieved by using a smaller quantity of yeast and allotting a greater duration for fermentation. We use a mere 0.2% of fresh yeast based on our flour weight for a fermentation period of 24-48 hours. This leisurely pace fosters an array of complex flavors and yields dough that's more digestion-friendly.
The Role of Salt
Salt is more than a flavor enhancer—it reinforces gluten formation and keeps fermentation in check. Our preference is fine sea salt, constituting 2.5-3% of your flour's weight. Introduce it once your flour and water commence amalgamating, avoiding direct contact with the yeast.
Mastering Fermentation
Post-mixing, allow your dough to undergo primary fermentation at ambient temperature for a couple of hours, then segregate it into individual balls. Store these in sealed containers and let them refrigerate for 24-72 hours. It's during this cold fermentation that the transformation occurs—enzymes decompose starch into sugars, contributing to both taste and the crust's alluring golden hue.
Dough Handling Techniques
Prior to pizza crafting, extract the dough from your fridge 1-2 hours in advance to warm. Handle with delicacy to keep the developed air pockets intact. Refrain from rolling and instead, employ your fingertips to press and stretch the dough, thus preserving the airy texture.
Applying the Correct Heat
Although our wood-fired ovens can reach an impressive 850°F (454°C), conventional home ovens often peak at around 550°F (288°C). To make up for this, use a well-preheated pizza stone or steel for no less than an hour, furnishing that crucial intense bottom heat necessary for a crisp underside and a puffy interior.
Perfecting pizza dough is more of an evolving craft than a fixed endpoint. Each batch you make is an opportunity to learn more about the nuances of this art. We advocate for keeping notes, tweaking elements, and discovering what yields the best outcome in your particular kitchen setting.
For an up-close look at our dough-prepping process, attend our monthly pizza workshops where Chef Luca will elaborate on these methods. Refer to our event schedule for forthcoming sessions!