At Crust & Craft Pizzeria, we're committed to the premise that stellar pizza hinges on stellar dough. With over thirty years dedicated to refining our dough recipe, we are thrilled to divulge a few of our dough making secrets to you. Though the precise recipe remains our little secret (as some customs are meant to stay undisclosed), these tips will steer you towards crafting a pizzeria-grade pizza dough in the comfort of your home.
Choosing the Right Flour
The cornerstone of delectable pizza dough lies in selecting top-notch flour. We recommend 00 flour, which is a finely milled Italian variety that boasts an average protein content (typically around 12%), offering an ideal compromise between dough strength and pliability. Should 00 flour be elusive, opt for bread flour, which can act as an alternative, albeit yielding a somewhat altered texture.
Considerations for Water Temperature and Dough Hydration
The water's temperature is critical in dictating the fermentation duration and affects how the dough matures. Use cold water around 45°F (7°C) for a slower fermentation that enhances taste, or lukewarm water around 85°F (29°C) for a faster fermentation. Aim for hydration levels from 60-70% when mixing water with flour, especially when using a conventional home oven.
Minimal Yeast for Optimal Fermentation
A key factor to savory dough is to use minimal yeast and give it ample time to ferment. We typically use a mere 0.2% fresh yeast in relation to the flour weight, letting the dough slowly ferment for 24-48 hours. This prolonged fermentation period enriches the flavor profile and produces dough that's more digestible.
Understanding Salt's Role
Salt is crucial not solely for flavoring your dough but also for fortifying the gluten network and tempering fermentation. Introducing fine sea salt to the mix at a ratio of 2.5-3% relative to your flour is what we recommend. Incorporate salt into the mixture after the flour and water have begun to integrate, preventing the salt from making direct contact with the yeast.
The Craft of Fermenting
Post-mixing, let your dough bulk ferment at a normal room temperature for a couple of hours before dividing it into separate pieces. Stow each piece in a container with a lid and refrigerate for 24 to 72 hours. It's during this chilly fermentation stage that enzymes actively convert starches into sugars, which not only enhances flavor but also contributes to the crust's appealing golden-brown finish.
Handling with Attention
Ready to bake? Take out your dough from the fridge 1-2 hours beforehand to bring it to room temperature. Be careful when you're handling the dough so as not to deflate the gas bubbles. Instead of rolling it out, which can squash the bubbles you've worked so hard for, gently press and stretch the dough using your fingertips.
The Crucial Element: Heat
Our professional wood-fired ovens can reach up to 850°F (454°C), a temperature not commonly achieved by household ovens, which usually peak around 550°F (288°C). As a workaround, preheat a pizza stone or steel for at least an hour to mimic the fierce bottom heat needed to form a nicely crispy exterior and a light, airy interior to your pizza dough.
Pizza dough mastery is a continuous path, where each attempt teaches you more about the technique. We encourage jotting down observations, tweaking variables, and exploring what yields the best results in your kitchen's unique circumstances.
Want a firsthand look at our dough-making method? Come to our monthly pizza workshops, where Chef Giovanni will demonstrate these techniques step by step. To join the next session, take a look at our events calendar.