At Crust & Craft Pizzeria, our philosophy is that extraordinary pizza begins with extraordinary dough. With over thirty years of refining our formula, we're thrilled to divulge a few of our trade secrets. While we must keep our specific recipe a mystery (to honor the culinary tradition!), these fundamental concepts will guide you in crafting a high-quality pizza dough in your kitchen.
The Importance of Flour
A successful pizza dough starts with premium flour. 00 flour, a finely milled flour from Italy with an optimal protein level of approximately 12%, is our flour of choice to strike the right balance between elasticity and softness. If 00 flour is not available, all-purpose flour is a suitable alternative, although it may yield a slightly altered texture.
Hydration and Water Temperature
The water's temperature is crucial in the timing of fermentation and the maturity of the dough. Utilize cool water, about 45°F (7°C), for a slower fermentation process that enhances taste, or warm water, around 85°F (29°C), for a speedier fermentation. Aim for a hydration rate, which is the ratio of water to flour, of 60-70% to suit the capabilities of typical household ovens.
Yeast Quantities and Fermentation Time
Adding a minimal amount of yeast and extending the fermentation period is a secret to a flavorful dough. We use merely 0.2% fresh yeast based on the flour's weight, letting the dough ferment for a period of 24-48 hours. This gradual fermentation helps form complex flavor profiles while yielding a more digestible dough.
Salt's Role Beyond Taste
Salt is not solely for taste; it fortifies gluten architecture and manages fermentation pace. We propose utilizing fine sea salt at a concentration of 2.5-3% of your flour weight. Insert it after initiating the mixture of flour and water to avert its direct contact with yeast.
The Science of Fermentation
Post-mixing, let your dough grow in bulk at room temperature for a couple of hours, then separate and round it up into balls. Store these in lidded vessels and chill them for 24-72 hours. During this refrigerated fermentation stage, enzymes decompose starches into simpler sugars, granting flavor and contributing to the signature browning of our crusts.
Gentle Dough Management
When you’re ready to bake pizza, extract the dough from the cold storage 1-2 hours ahead of baking to let it get to room temperature. Carefully handle the dough to keep the gas bubbles intact. Instead of rolling, press and expand the dough using your fingertips, preserving those crucial air cavities.
A Blaze of Glory: Oven Heat
Although our wood-fired ovens soar to 850°F (454°C), most domestic ovens max out near 550°F (288°C). Compensate by employing a preheated pizza stone or steel for at least 60 minutes. This mimics the potent bottom heat necessary to achieve a crunchy exterior with a fluffy inside.
The quest to perfect pizza dough is an ongoing learning experience. Each preparation is an opportunity to learn more about the dough’s behavior. We suggest keeping a log, adjusting the process, and finding the optimal strategy for your kitchen.
For a firsthand view of our dough-making approach, come to our monthly pizza workshops where Chef Alessandro demonstrates these methods with precision. Refer to our events timetable for the next session!