At Crust & Craft Pizzeria, we're firm believers that extraordinary pizza is founded upon extraordinary dough. With over thirty years of refinement, we're thrilled to share with you our insights. Although we keep our exact recipe confidential (some secrets are meant to be kept!), these guidelines will enable you to produce a pizza dough of professional caliber in your own kitchen.
Importance of Flour Selection
The essential element of any notable pizza dough is premium flour. We suggest opting for 00 flour, an ultra-fine grind Italian flour with moderate protein content (about 12%), providing an optimal blend of resilience and softness. If 00 flour is unavailable, you can substitute it with bread flour, which may slightly alter the dough's texture.
Water Temp and Dough Hydration
The water's temperature plays a crucial role in the fermentation duration and dough texture. For an extended, flavorful fermentation, choose cold water at approximately 45°F (7°C). Warmer water around 85°F (29°C) will expedite the fermentation. The dough's hydration level—water to flour ratio—should remain within 60-70% for typical home ovens.
Yeast Usage and Fermentation Timing
A critical component to tasty dough is limiting yeast and extending fermentation time. We incorporate a mere 0.2% fresh yeast relative to the flour for doughs that ripen over 24-48 hours. This leisurely process enhances flavour development and yields a more digestible dough.
Salt's Role Beyond Taste
Salt's purpose transcends mere flavouring—it bolsters the gluten network and moderates fermentation. We endorse fine sea salt at 2.5-3% of your flour weight. Introduce the salt once your flour and water have begun to integrate, preventing direct contact with the yeast.
The Craft of Fermentation
Following mixing, let your dough undergo bulk fermentation at room temperature for a couple of hours, then portion it into separate dough balls. Stow these in lidded containers and refrigerate them for 24-72 hours. The cold fermentation process is transformative—enzymes decompose starches into sugars, giving rise to both flavor and the appetizing browning evident in our crusts.
Handling Dough Considerately
When ready to bake pizza, withdraw your dough from the refrigerator 1-2 hours beforehand to return it to room temperature. Carefully handle the dough to retain the development of gas bubbles. Gently press and extend the dough with your fingertips as opposed to rolling it, which would deflate those valuable pockets of air.
Applying Optimal Heat
While our brick ovens can reach 850°F (454°C), home ovens generally top out around 550°F (288°C). For a comparable outcome, use a pizza stone or steel, preheated for a minimum of an hour. This simulates the acute heat required to earn a crispy outer crust and a fluffy inside.
The mastery of pizza dough is a perpetual learning experience. Every batch imparts new insights. We encourage you to record your observations, tweak conditions, and pinpoint the optimal approach for your home setting.
For a first-hand look at our dough preparation technique, consider participating in our monthly pizza-making workshops where Chef Giovanni showcases these methods in great detail. Please refer to our event schedule for imminent sessions!