At Crust & Craft Pizzeria., we're of the opinion that extraordinary pizza is founded on extraordinary dough. With over thirty years dedicated to refining our recipe, we're thrilled to let you in on some of our dough-making tips. While our precise mixture is a closely kept secret (we must preserve some culinary mysteries!), these guidelines will steer you towards crafting pizzeria-caliber pizza dough in the comfort of your own kitchen.
Choosing the Right Flour
The cornerstone of any superb pizza dough lies in the quality of the flour. 00 flour is what we suggest. It's a finely milled Italian variety that maintains a protein content near 12%, striking the ideal mix between dough strength and malleability. If 00 flour isn't accessible, bread flour can serve as an adequate alternative, though it will slightly alter the texture.
Managing Water Temperature and Dough Moisture
Your water's temperature is pivotal for dough fermentation and texture. Cooler water at about 45°F (7°C) is best for a prolonged fermentation, enhancing the flavor, while warmer water at approximately 85°F (29°C) speeds up the fermentation process. Aim for a dough hydration, which is the water-to-flour ratio, of around 60-70% to fit most home baking conditions.
Yeast and Time: A Deliberate Balance
To attain a rich-tasting dough, using less yeast and more time for fermentation is essential. A tiny amount of fresh yeast, about 0.2% relative to flour weight, will suffice for a dough that ferments over 24-48 hours. This extended timeframe allows for flavors to develop thoroughly and results in a more digestible dough.
Salt's Role Beyond Taste
Salt isn't only a flavor enhancer—it also fortifies the gluten network and modulates fermentation. A fine sea salt amounting to 2.5-3% of your flour weight is what we advise. Add it once mixing of flour and water has begun to avoid direct yeast contact.
Fermentation: The Subtle Craft
Post-mixing, leave your dough to undergo bulk fermentation at room temperature for a couple of hours, then apportion it into separate dough balls. Store these in lidded containers and transfer them to the refrigerator for a span of 24-72 hours. It's during this phase of cold fermentation that substantial flavor and coloration develop in the crusts, catalyzed by enzyme activity.
Gentle Dough Handling
When it's pizza time, you should take the dough out of the refrigerator 1-2 hours in advance to reach room temperature. Handle it delicately to avoid deflating the formed gas bubbles. Instead of rolling, use your fingers to gently push and stretch the dough, preserving its aerated nature.
Applying the Right Heat
Even though our professional ovens get as hot as 850°F (454°C), standard home ovens generally don't go past 550°F (288°C). For a comparable effect, bake with a preheated pizza stone or steel for a minimum of one hour. This mimics the intense bottom heat necessary to yield a crust that's both crisp and fluffy.
Perfecting the pizza dough craft is more about the voyage than the endpoint. Every dough batch is a chance to learn more about the art. Keep a log of your attempts, tweak your methods, and find the harmonious balance perfect for your kitchen setup.
Should you wish to witness our dough preparation firsthand, please attend our monthly pizza workshops. Chef Julien demonstrates all these strategies in detail. For forthcoming workshop dates, have a look at our events schedule!