Here at Crust & Craft Pizzeria, our philosophy is that outstanding pizza is rooted in outstanding dough. With over thirty years of refining our technique, we're eager to impart some of our wisdom to you. While the precise details of our recipe remain a closely held secret, these key guidelines will enable you to achieve professional-quality pizza dough in your own kitchen.
Choosing the Right Flour
A premium pizza dough's base is premium flour. 00 flour, a fine-milled Italian variety with a protein content typically around 12%, is our choice for balancing elasticity with softness. If 00 flour is unavailable, bread flour is a suitable alternative, though the final texture may be a bit altered.
Importance of Water Temperature in Hydration
The dough's fermentation speed and its maturity are influenced by water temperature. Use cold water, approximately 45°F (7°C), for a prolonged fermentation that enhances flavor. Alternatively, use water that's warm, around 85°F (29°C), to speed up the fermentation. The water-to-flour hydration ratio should stay within the range of 60-70% for optimal results in most home ovens.
Yeast Usage and Fermentation Duration
A key to tasty dough is to use minimal yeast and allow a longer fermentation period. Our method includes utilizing only 0.2% fresh yeast relative to our flour, letting the dough ferment over 24-48 hours. This extended time frame gives the dough more complex tastes and makes it more digestible.
Salt's Role Beyond Taste
Salt's purpose extends beyond flavor; it reinforces the gluten network and moderates fermentation. We advise using fine sea salt at a ratio of 2.5-3% to the flour weight. Introduce it once your mix of flour and water begins to merge so it doesn't directly come into contact with the yeast.
Fermentation Mastery
Post-mixing, the dough should undergo a primary, room temperature fermentation for two hours, followed by division into individual portions. These portions should then be kept in lidded containers and left to ferment in the fridge for 24-72 hours. It is during this cold fermentation phase that enzymes decompose starch into sugars, both adding flavor and contributing to the appealing browning visible in our crusts.
Gentle Dough Handling
Prior to pizza creation, extract the dough from refrigeration 1-2 hours in advance to bring it up to temperature. Conserving the developed gas bubbles is crucial, so treat the dough tenderly. Rather than using a rolling pin, which can deflate these bubbles, opt to stretch the dough with your fingertip pressure.
Oven Heat: The Finishing Element
Our wood-fired ovens achieve enviable heats of 850°F (454°C), a temperature far out of reach for standard home ovens, which usually top out at about 550°F (288°C). To imitate that high heat, preheat a pizza stone or steel for a minimum of an hour. This provides the intense undersurface heat necessary for a pizza with a crisp crust and a light interior.
The mastery of pizza dough is an ongoing adventure with each attempt teaching a new aspect of the craft. Note-taking, tweaking parameters, and learning what best suits your kitchen will enhance your experience.
To witness our dough-creation firsthand, partake in our monthly pizza workshops where Chef Luca unveils these techniques elaborately. Visit our event schedule for forthcoming sessions!