Here at Crust & Craft Pizzeria, the journey to impeccable pizza begins with the dough. With over thirty years of refining our method, we're thrilled to divulge a few inside secrets. While our precise recipe is a closely-held legacy, we'll guide you through crafting quality pizza dough like a pro right from your kitchen.
Flour: The Cornerstone
The bedrock of excellent pizza dough lies in the choice of flour. Our preference is for 00 flour, an ultra-fine Italian variety with a moderate protein level (close to 12%), delivering an optimal combination of elasticity and softness. Should 00 flour elude you, bread flour can serve as an alternative, though it'd offer a somewhat altered consistency.
Hydration and Water Temp
Your water's warmth is crucial for regulating fermentation and dough behavior. Opt for colder water at 45°F (7°C) for an elongated fermentation that enhances taste, or lukewarm water at about 85°F (29°C) for a faster process. Your dough's hydration, the flour to water ratio, should rest within 60-70% for optimal results in standard home ovens.
Yeast: Less is More
A key to nuanced dough is minimal yeast usage coupled with extended fermentation periods. We employ a mere 0.2% of fresh yeast based on our flour weight, for doughs that undergo fermentation anywhere between 24-48 hours. This gradual pace cultivates rich flavors and a dough that's more digestible.
Salt's Role Beyond Taste
Far from just a flavor enhancer—salt fortifies gluten structure and tempers fermentation rates. Our recommendation is fine sea salt at a ratio of 2.5-3% to your flour weight. Introduce it once the flour and water have begun merging to avert any direct yeast contact.
The Fermentation Craft
Post-mixing, let the dough undergo its initial, room temperature bulk fermentation for a couple of hours, then portion it off into individual balls. Store these in lidded vessels and refrigerate for a period ranging from 24-72 hours. The subsequent cold fermentation is when the alchemy transpires—enzymes degrade starches to sugars, conferring a depth of flavor and the crust's signature golden hue.
Gentle Handling
When the moment arrives to bake, extract the dough from the chill of the refrigerator 1-2 hours ahead to temper. A delicate touch is paramount for maintaining the developed air pockets—press and stretch with your fingers over rolling it out.
Final Flourish: The Heat
Our ovens achieve an inferno-like 850°F (454°C), but typical home ovens top out around 550°F (288°C). To mimic, position a preheated pizza stone or steel in your oven for an hour minimum. This ensures the intense, direct heat required for a crisp crust and a light, airy middle.
To master pizza dough is an enduring process, every attempt an opportunity to learn. Jot down observations, tweak parameters, and find the ideal practice for your specific kitchen surrounding.
Keen to witness our dough formulation firsthand? Drop in at our month-to-month pizza workshops where Chef Adrian showcases these methods in full. Peek at our events calendar for dates!