At Crust & Craft Pizzeria, we hold the belief that extraordinary pizza begins with unparalleled dough. Having honed our recipe for over thirty years, we're thrilled to impart some of our closely guarded techniques. Despite being unable to share our precise recipe (certain traditions are to be kept untouched!), following these guidelines will enable you to produce pizza dough of restaurant caliber within your own kitchen.
Significance of Flour
A crucial element of exceptional pizza dough is the use of premium flour. Our recommendation stands at 00 flour, known for its fine grind and Italian origin, which carries a moderate protein level (about 12%). This combination fosters an optimal blend of robustness and softness. Should 00 flour be unavailable, a viable alternative would be bread flour, albeit with a slightly altered texture.
Hydration and Water Temperature
Water temperature plays a key role in the timing of fermentation and the maturation of the dough. Utilize cold water at around 45°F (7°C) for elongated fermentation, enhancing the flavor profile. Conversely, for a faster fermentation, warm water at about 85°F (29°C) can be used. For hydration levels, a proportion of water to flour that lies between 60-70% is usually sufficient for domestic ovens.
Yeast Usage and Time Management
To achieve a richly flavored dough, the trick lies in using minimal yeast and allotting ample time for the fermentation process. With only 0.2% fresh yeast relative to the flour's weight, we let the dough ferment over a period of 24-48 hours. This gradual fermentation cultivates complex tastes and renders the dough more digestible.
Salt's Role Beyond Taste
While salty seasons your dough, its main function elevates the gluten framework and moderates the fermentation. Our suggestion is to incorporate fine sea salt at 2.5-3% to the weight of your flour. This should be done as the flour and water commence their amalgamation, preventing the yeast from coming in direct contact with the salt.
The Mastery of Fermentation
Once mixed, the dough should undergo an initial fermentation at room temperature for a couple of hours, followed by its division into individual portions. These should then be stored in sealed containers and refrigerated for 24-72 hours. It's in this refrigerated fermentation stage that transformative actions occur—enzymes convert the starches into sugars, enriching the dough in both flavor and the crust's characteristic browning.
Delicate Handling
As pizza preparation commences, extract the dough from the fridge 1-2 hours before you plan to bake, allowing it to reach room temperature. The dough should be treated with gentleness to maintain the built-up air pockets. Employ your fingertips for pressing and stretching over any rolling method, which would otherwise deflate these critical air spaces.
Concluding Step: Intense Heat
While our commercial wood-fired ovens can attain an impressive 850°F (454°C), most household ovens only go up to about 550°F (288°C). You can bridge this gap by preheating a pizza stone or steel for at least one hour. This will generate the intense bottom heat required to form that perfectly crispy outside and porous inside.
The art of perfecting pizza dough represents a continuous learning experience. Each attempt imparts new insights into the craft. Maintain a log of your process, tweaking variables, and discerning the methods which suit your distinctive kitchen environment best.
For an in-person demonstration of our dough creation process, attend our monthly pizza workshops with Chef Anna detailing these techniques. Refer to our events calendar for the next available session!