Here at Crust & Craft Pizzeria, we're firm believers that the pinnacle of pizza hinges on exceptional dough. With over thirty years in refining our dough, we're thrilled to unveil some of our best-kept techniques. Though our precise formula remains our exclusive legacy, the guidelines we're divulging will set you on the path to crafting pizzeria-caliber pizza dough within the comfort of your kitchen.
The Importance of Flour
The cornerstone of superb pizza dough lies in the quality of the flour used. Our go-to is the 00 flour which is milled fine from Italy and has a moderate protein level of about 12%, forging the ideal mix of elasticity and softness. When 00 flour is unattainable, bread flour makes a fine stand-in, albeit with a discernible difference in texture.
Temperature of Water and Dough Hydration
The heat of your water can greatly influence the time of fermentation and how the dough matures. Utilize chilled water at roughly 45°F (7°C) for a slow fermentation enhancing the flavor, while lukewarm water close to 85°F (29°C) speeds the fermentation up. For ideal hydration, maintain a water to flour ratio from 60% to 70%, suitable for the average home oven.
Optimal Yeast Usage and Fermentation Time
To achieve a dough that's rich in taste, the key is a conservative use of yeast and longer fermentation periods. For our dough that ferments over 24-48 hours, we employ a mere 0.2% of fresh yeast in ratio to the flour. This protracted fermentation cultivates a depth in flavor and produces a dough that is more digestible.
Salt's Role Beyond Flavoring
Salt isn't just for flavor enhancement—it reinforces the gluten structure and regulates fermentation as well. Fine sea salt is best, at 2.5-3% in proportion to the flour. Introduce it once your water and flour start to amalgamate to protect the yeast from direct contact with the salt.
The Craft of Fermenting
Following the blend, let your dough undergo bulk fermentation at ambient temperature for a couple of hours, then partition it into separate dough portions. Encase these portions in lidded containers and cool them in a fridge for a span of 24-72 hours. It's during this chilled fermentation phase that the true alchemy occurs—enzymes decomposing starches into sugars which in turn provides both the crust's flavor and its caramelized coloring.
Careful Dough Management
At the juncture of pizza creation, draw your dough from the cold storage 1-2 hours ahead of baking to temper it. Treat it with care to conserve the air bubbles. Press and shape the dough with your fingertips instead of rolling it, an action which would deflate the essential air pockets.
Heat: The Concluding Element
Albeit our ovens achieve a fiery 850°F (454°C), it's common for home ovens to only reach up to 550°F (288°C). To counter this, preheat a pizza stone or steel for a minimum of an hour, to mimic the intense bottom heat that yields a crust both crispy on the exterior and light on the interior.
Mastery of pizza dough is a continuous adventure, with each attempt at dough-making enriching your understanding of the craft. We encourage note-taking, fine-tuning of factors, and exploration to find what suits your kitchen's peculiarities.
Keen to witness our approach to dough-making firsthand? Sign up for our monthly pizza workshops, where Chef Julian will demonstrate these methods in depth. Peek at our event schedule for the forthcoming sessions!