Here at Crust & Craft Pizzeria, we're convinced that the key to outstanding pizza lies in the dough's excellence. Having refined our recipe over thirty years, we're thrilled to impart a few of our tips to you. Although we're keeping our precise mix under wraps (heritage calls for some secrets, after all), these fundamental guidelines will assist you in crafting pizza dough of a commercial standard within your own kitchen.
The Importance of Flour
The perfect pizza base begins with premium flour. Our advice is to opt for 00 flour, an ultra-fine Italian variety that has a protein content typically around 12%, offering a harmonious mix of elasticity and softness. In the absence of 00 flour, a worthy alternative could be bread flour, though there will be a notable change in texture.
The Role of Water Temperature and Dough Moisture
The water's temperature is crucial for the fermentation duration and dough maturation. Use cold water, about 45°F (7°C), for a lengthier fermentation which yields a more pronounced flavor. For a faster rise, warmer water at approximately 85°F (29°C) is better. Aim for a 60-70% hydration ratio (the proportion of water to flour) for optimal results in standard domestic ovens.
Yeast Quantity and Time
To achieve dough that is rich in taste, minimize yeast use and extend fermentation time. Our formula calls for a mere 0.2% fresh yeast in relation to the flour quantity for doughs that ferment over 24-48 hours. Such a protracted approach provides the necessary time for complex taste profiles to emerge and results in a more digestible dough.
Salt's Function Beyond Flavoring
Salt isn't merely a flavor enhancer for your dough—it also fortifies the gluten network and moderates fermentation. We suggest fine sea salt at 2.5-3% of your flour's weight. Introduce it once the flour and water start to amalgamate to prevent the salt from immediately interacting with the yeast.
The Fermentation Craft
Post-mixing, let your dough undergo a primary fermentation at room temperature for a couple of hours before dividing it into balls. Then, store these balls in lidded containers and refrigerate for 24-72 hours. It's during this cold fermentation that the true alchemy occurs—starches are converted into sugars by enzymes, imbuing your dough with flavor and contributing to the crust's golden hue.
Gentle Dough Handling
For pizza assembly, remove the dough from the cold at least an hour or two before baking, letting it return to ambient temperature. Preserve the developed air bubbles by handling the dough delicately. Rather than rolling it flat, press and stretch the dough lightly with your fingertips.
Temperature's Finishing Touch
Our professionally-heated brick ovens can reach an impressive 850°F (454°C), a temperature home ovens typically can't match, peaking at about 550°F (288°C). To overcome this, a thoroughly preheated pizza stone or steel, warmed for minimum an hour, will ensure the intense bottom heat necessary for achieving a crust with the desired crispiness and voluminous interior.
Mastering the art of pizza dough is a progressive experience. Each preparation is a lesson in itself. We encourage monitoring your methods, tweaking variables, and finding the best approach for your specific kitchen setup.
For an up-close look at our dough crafting process, consider joining us at one of our monthly pizza workshops, where Chef Alessandro provides a thorough walkthrough of these strategies. Keep an eye on our events schedule for the next opportunities!