Here at Crust & Craft Pizzeria, we understand that the cornerstone of an exceptional pizza is the dough. Through refining our mixture over thirty years, we're thrilled to divulge a few of our dough-making tips. While the exclusive recipe is a closely guarded legacy, abiding by these guidelines will allow you to replicate a pizzeria-style pizza base in your own kitchen.
Choosing the Right Flour
At the heart of superb pizza dough lies top-notch flour. 00 flour, which is milled to a fine texture and contains a medium level of protein (about 12%), is our choice for crafting a mix that is both resilient and delicate. If 00 flour is out of reach, a decent second choice is bread flour, although the final product will be a bit different.
Water's Temperature and Its Proportion
Water's warmth is crucial as it dictates the rate of fermentation and the maturation of your dough. Cooler water, roughly 45°F (7°C), should be used for a prolonged fermentation which results in a complex flavor profile. Warmer water, near 85°F (29°C), quickens fermentation. The water-to-flour ratio, known as hydration, is ideally between 60-70% for conventional home ovens.
Reduced Yeast, Extended Fermentation
Less yeast and a longer fermentation period are vital for imparting depth of flavor to the dough. We add a mere 0.2% of fresh yeast based on our flour's weight, allowing the dough to slowly ferment from 24 to 48 hours, enhancing the taste as well as making it more digestible.
Salt’s Role Is More Than Taste
Salt isn’t merely a taste enhancer—it fortifies the gluten network and modulates the pace of fermentation. For best results, fine sea salt should constitute 2.5-3% of the flour's weight. It’s best to mix it in once the flour and water are partially combined, to avoid direct yeast contact.
Fermentation: The Secret Art
Post mixing, let the dough undergo bulk fermentation at room temperature for 2 hours, then portion it into balls. Put these into lidded containers and cool them for 24-72 hours. During this refrigerated fermentation, starches morph into sugars, not only enriching taste but also contributing to the crust's appealing browning.
Gentle Dough Handling
Prior to crafting your pizza, extract the dough from the fridge 1-2 hours early to acclimatize. Treat the dough delicately to maintain the gas pockets that have formed. Employ your hands to press and broaden the dough; avoid rolling it, which would deflate those vital pockets.
Heat: The Finishing Stroke
Although we have the luxury of wood-fired ovens that attain 850°F (454°C), typical domestic ovens only go up to about 550°F (288°C). For a similar effect, place a pizza stone or steel in the oven for at least an hour to mimic the intense bottom heat needed for that ideal crusty exterior and fluffy interior.
Honing your pizza dough skills is an ongoing adventure. Experiment with alterations and make note of the results for continual improvement. It's essential to adapt to the quirks of your kitchen for the perfect result.
To witness our dough crafting process firsthand, attend one of our monthly pizza workshops where Chef Lucas illustrates these methods in detail. Visit our events calendar for the schedule!