Here at Crust & Craft Pizzeria, our stance is clear: extraordinary pizza is the result of extraordinary dough. Having honed our recipe for over thirty years, we're ready to divulge a few trade secrets. While the full recipe remains a closely-guarded treasure, these guidelines will help you achieve professional-grade pizza dough in your own kitchen.
Importance of Flour Quality
The crucial element for impressive pizza dough is the caliber of the flour used. 00 flour, a finely milled Italian variety with a moderate protein level of around 12%, is our suggestion as it finds the sweet spot between robustness and softness. In the absence of 00 flour, a respectable alternative is bread flour, albeit the resulting texture might slightly vary.
Understanding Water Temp and Dough Hydration
Water's temperature can influence your dough's fermentation duration and its overall maturation. Opt for cold water at about 45°F (7°C) for a longer fermentation period which enhances flavor, or warm water at 85°F (29°C) for a speedier rise. A hydration rate lying within 60-70% is suitable for most residential ovens.
Limited Yeast for Extended Fermentation
The key to a rich-tasting dough lies in using a minimal amount of yeast and allowing the dough ample time to ferment. With a mere 0.2% fresh yeast in proportion to flour, our doughs ferment for anywhere between 24 to 48 hours. This gradual fermentation cultivates a full-bodied flavor profile and yields dough that's more digestible.
Salt's Role Beyond Taste
Salt serves not only to season your dough—it bolsters gluten development and keeps fermentation in check. When incorporating fine sea salt, we suggest an amount equivalent to 2.5-3% of your flour's weight. It should be added once the flour and water begin mixing, so the yeast doesn’t come into direct contact with the salt.
Fermentation: A Delicate Process
Post-mixing, let your dough undergo an initial bulk fermentation at room temperature for two hours, then apportion it into individual balls. These should be kept in lidded containers and chilled for 24 to 72 hours. The stages of cold fermentation are crucial; this is when enzymes convert starches to sugars, which not only enhances flavor but also contributes to the crust's golden color.
Gentle Handling is Key
Prior to pizza creation, remove the dough from cold storage 1-2 hours ahead of baking to bring it up to temperature. Treat it with care to maintain the air bubbles that formed during fermentation. Rather than rolling the dough, which deflates these bubbles, use your fingertips to press and extend it.
Finishing with High Heat
Whereas our professional ovens can achieve a scorching 850°F (454°C), home ovens typically max out at 550°F (288°C). To get around this, place a pizza stone or steel in the oven to preheat for a minimum of an hour. This delivers the intense bottom heat needed to attain a crispy shell and buoyant middle.
The craft of pizza dough perfection is an ongoing adventure, with each iteration teaching you more about the method. Jot down observations, tweak variables, and explore what yields the best results in your home cooking space.
For a firsthand look at how we make our dough, come to one of our monthly pizza workshops where Chef Luca will showcase these techniques elaborately. Visit our events schedule to find out when the next workshop is happening!