At Crust & Crafters, we're convinced that the foundation of an outstanding pizza is in its exceptional dough. With over thirty years spent refining our recipe, we're pleased to present some insider tips. While our proprietary blend remains a closely-guarded secret, these guidelines will aid you in crafting pizzeria-grade pizza dough in your own kitchen.
Choose Your Flour Wisely
The cornerstone of superior pizza dough lies in the use of premium flour. 00 flour, which is a finely milled Italian variety containing roughly 12% protein, is ideal for achieving a dough that strikes a delicate balance between chewiness and tenderness. Should 00 flour elude you, bread flour is an adequate alternative, albeit with a marginally altered texture.
The Role of Water Temperature and Moisture Levels
The water temperature plays a pivotal role in dough fermentation and its eventual texture. Utilize cold water at about 45°F (7°C) for an extended fermentation yielding enhanced taste, or lukewarm water near 85°F (29°C) for a faster fermentation. Aim for a hydration percentage ranging from 60% to 70% to suit the typical home oven.
Yeast and Time - A Flavorful Alliance
A crucial factor in crafting a tasteful dough is to use minimal yeast and afford it ample time to ferment. Our approach employs merely 0.2% fresh yeast compared to the flour's weight, allowing the dough to ferment over 24 to 48 hours. This extended period fosters the development of intricate flavors and results in a dough that's more comfortably digested.
Salt: A Multipurpose Ingredient
Salt goes beyond simply seasoning the dough; it also fortifies the gluten matrix and moderates fermentation. Our advice is to incorporate fine sea salt at a ratio of 2.5-3% relative to the flour's weight. Introduce the salt once the flour and water begin to integrate to avoid direct contact with the yeast which could impede its activity.
The Craft of Fermentation
Post-mixing, the dough should undergo a primary bulk fermentation at ambient temperature for around two hours, then be portioned into individual balls for storage. Encase these dough portions in lidded containers and place them in the fridge for a span of 24 to 72 hours. The enzyme action during this cold fermentation stage is transformative, modifying starches into sugars that not only enhance flavor but also contribute to the characteristic browning seen in our crusts.
Gentle Dough Handling
When it's pizza time, take the dough out of refrigeration one to two hours beforehand to let it come to temperature. Maintain a delicate touch to preserve the air pockets within. Rather than rolling out the dough, employ your fingertips to gently press and stretch, safeguarding the airy texture.
The Impact of Heat
Even though our brick ovens soar to 850°F (454°C), typical home ovens usually only reach about 550°F (288°C). Make up for this by utilizing a preheated pizza stone or steel for a minimum of one hour. It delivers the needed intense bottom heat to produce a crust that's at once crispy outside and pillowy inside.
Perfecting pizza dough is akin to an ongoing exploration where each batch is a lesson in the art. We encourage aspiring pizza makers to keep records, tweak aspects, and uncover what best suits their home culinary setting.
Should you be eager to witness our dough crafting process firsthand, consider attending one of our monthly pizza workshops where Chef Luca goes through these steps in depth. Refer to our events listing for more details!