At Crust & Craft Pizzeria, we understand that the key to extraordinary pizza is in the dough. With over 30 years refining our craft, we're thrilled to divulge a few of our dough-making strategies. Though our full recipe stays a well-guarded legacy, the following tips will assist you in achieving a pizzeria-quality pizza base in your own kitchen.
Choosing the Right Flour
The cornerstone of any notable pizza dough is premium-grade flour. 00 flour is our suggestion, due to its ultra-fine grind and moderate protein content, roughly 12%, producing an ideally balanced dough—strong yet tender. In its absence, bread flour can serve as a substitute; however, expect a variation in texture.
Optimizing Water Temperature and Dough Moisture
The water's temperature is crucial for regulating fermentation duration and dough structure. Utilize cold water, around 45°F (7°C), for an extended fermentation period, enhancing taste, or warm water, around 85°F (29°C), to hasten the process. Aim for a hydration ratio—that is, water to flour—of 60-70% to suit typical home ovens.
Yeast Quantity and Fermentation Duration
To obtain a rich-tasting dough, minimize yeast usage and increase fermentation time. Our approach involves a mere 0.2% fresh yeast based on the flour's weight, letting the dough ferment for 24-48 hours. This gradual fermentation cultivates intricate flavors and results in a more digestible dough.
The Significance of Salt
Salt is integral not only for flavor enhancement but also for strengthening the gluten network and managing fermentation speed. We endorse the usage of fine sea salt, amounting to 2.5-3% of the flour’s weight. Integrate it once the flour and water have started to merge, averting direct contact with the yeast.
The Science behind Fermentation
Post-mixing, let your dough undergo bulk fermentation at normal room temperature for about 2 hours, and then portion it into balls. Transfer these into lidded containers to refrigerate for 24-72 hours. In this chill phase, enzymes act on starches transforming them into sugars, yielding savory flavors and that characteristic crust coloration.
Gentle Dough Handling
Prior to pizza creation, allow your dough to reach room temperature by taking it out of the fridge for 1-2 hours. Tactfully handling the dough is crucial to maintain the gas bubbles formed during fermentation. Rather than rolling, use your fingertips to press and stretch the dough, conserving the air pockets.
The Climactic Element: Thermal Intensity
Despite our ovens reaching an impressive 850°F (454°C), home ovens generally peak at 550°F (288°C). To make up for this, a preheated pizza stone or steel for a minimum of one hour will emulate the high heat necessary to produce a crispy bottom and an airy middle.
The mastery of pizza dough is a continuous learning curve, with each attempt illuminating more about the process. We advocate for jotting down notes, tweaking factors, and exploring what's optimally suited for your kitchen's environment.
For an in-person experience of our dough crafting, consider joining us at our monthly pizza workshops where Chef Luca showcases these methods with more depth. Peek at our schedule of events for forthcoming sessions!