At Crust & Craft Pizzeria, our philosophy holds that extraordinary pizza begins with extraordinary dough. With over 30 years spent refining our dough recipe, we are thrilled to share some key tips with you. Although we can't disclose our proprietary blend (keeping some rituals close to our chest is a must!), these guidelines will empower you to craft pizza dough of professional quality in your own kitchen.
Flour's Significance
The cornerstone of any standout pizza dough is premium flour. 00 flour is our recommendation; it’s an ultra-fine Italian flour with an approximate protein content of 12%, striking an ideal balance between toughness and malleability. Should 00 flour elude you, a solid alternative would be bread flour, which may alter the texture a tad.
Hydration and Water's Heat
The temperature of the water you use will influence the fermentation duration and the maturation of the dough. For a prolonged fermentation that enhances taste, water should be cool at roughly 45°F (7°C). Conversely, if a faster fermentation is desired, warmer water around 85°F (29°C) should be used. The water to flour ratio, also known as hydration, should sit at 60-70% for optimal results in most domestic ovens.
Reduced Yeast for Extended Fermentation
The key to a delectable dough lies in minimal yeast use paired with extended fermentation periods. For example, we opt for a mere 0.2% of fresh yeast based on the flour weight, giving rise to dough that ferments over a period of 24 to 48 hours. This gradual process cultivates a rich flavor profile and yields dough that is more easily digestible.
Salt's Dual Purpose
Salt offers more than mere taste—it intensifies the gluten network and modulates fermentation. We suggest incorporating fine sea salt at a proportion of 2.5-3% relative to the flour weight. Integrate the salt once your flour and water begin merging to avoid it from contacting the yeast directly.
Fermentation as an Art Form
Post-mixing, let your dough undergo bulk fermentation at ambient temperature for approximately two hours, then divide it into portions. Place the portions in sealed containers and allow them to rest in the refrigerator for 24-72 hours. It's during this cool fermentation process that true alchemy occurs—enzymes convert starches to sugars, resulting in both the flavorful taste and the crust's appealing browning.
Gentle Handling
When ready to bake, take the dough out of refrigeration 1-2 hours beforehand to bring it to room temperature. To keep the air bubbles intact, treat the dough delicately. Instead of rolling it out, which deflates the bubbles, press and stretch the dough with your fingertips.
Last but Not Least: Intense Heat
Though our professional wood-fired ovens attain the high mark of 850°F (454°C), standard home ovens typically reach up to about 550°F (288°C). To make up for this, utilizing a preheated pizza stone or steel for a minimum of one hour can provide the necessary vigorous bottom heat to ensure a nicely crisped crust with a light interior.
Perfecting pizza dough is a learning curve, not an endpoint. Each attempt at dough-making can enlighten you about the craft. We encourage you to make a note of outcomes, tweak the variables, and determine what suits your kitchen the best.
To observe our dough preparation up close, consider attending one of our monthly pizza workshops where Chef Giovanni will demonstrate these methods in detail. Look into our events calendar for future workshop dates!