At Crust & Craft Pizzeria, we're committed to the belief that outstanding pizza is built on outstanding dough. With over thirty years fine-tuning our mixture, we're thrilled to divulge a handful of our dough-making secrets. Although the full recipe is a closely guarded heirloom, these guidelines will enable you to whip up your very own high-caliber pizza dough domestically.
Choosing the Right Flour
A top-notch flour is the cornerstone of superior pizza dough. We advocate for the use of 00 flour, an exquisitely milled Italian variety with a moderate protein percentage (roughly 12%), which contributes to an optimal mix of strength and softness in the dough. Should 00 flour be unavailable, bread flour is a sound alternative, albeit with a marginally varied texture.
Accuracy with Water Temperature and Dough Moisture
The water's warmth is critical for controlling the dough's fermentation time and consistency. Utilize chilly water at about 45°F (7°C) for prolonged fermentation and hence, more flavor. Use warmer water around 85°F (29°C) for a faster rise. The dough's moisture, or water-to-flour ratio, should ideally lie between 60-70% for conventional home ovens.
Yeast Usage and Fermentation
To achieve a more aromatic dough, it's essential to use a minimal quantity of yeast and let the dough ferment for an extended period. Our method involves a mere 0.2% fresh yeast relative to our flour, letting the dough rise over 24-48 hours. This leisurely pace fosters the development of intricate flavors and results in a more digestible dough.
The Role of Salt
Salt does not merely impart flavor but also reinforces the gluten network and moderates fermentation. We endorse fine sea salt at a rate of 2.5-3% of the flour's weight. Incorporate the salt after mixing the flour with water to avoid any direct interaction with the yeast.
Fermentation: An Art in Itself
Post-mixing, let your dough undergo initial fermentation at room temperature for two hours. Subsequently, divide it into individual portions and store them in sealed containers in the fridge for 24-72 hours. It's during this cold fermentation that the dough undergoes a transformation, with enzymes breaking down the carbohydrates into sugars, ultimately enriching the flavor and facilitating that signature caramelized crust.
Delicate Handling
Prior to pizza construction, extract the dough from refrigeration 1-2 hours beforehand to bring it to temperate conditions. It's crucial to handle the dough delicately to preserve internal air pockets. Rather than rolling it out, softly press and stretch the dough using your fingertips.
The Crowning Element: Intense Heat
Though we have the advantage of wood-fired ovens that achieve a scorching 850°F (454°C), home ovens generally peak around 550°F (288°C). To emulate that high heat effect, preheat a pizza stone or steel for at minimum one hour. This will provide the blazing underheat necessary for a crisp crust and light interior.
Perfecting pizza dough is a continuous learning experience. With each attempt, you're likely to gain new insights into the craft. Keep a record of your experiments, tweaking the variables to find what yields the best results in your own kitchen.
To see our dough preparation in action, drop by our monthly pizza-making classes where Chef Giovanni showcases these techniques. For forthcoming sessions, consult our event schedule!