At Crust & Craft Pizzeria, we're convinced that the key to an outstanding pizza lies in the dough's quality. After refining our dough recipe for over thirty years, we're thrilled to unveil some of our closely-guarded techniques. We're keeping our precise recipe under wraps to preserve our tradition, but these guidelines will set you on the path to making pizzeria-level pizza dough in your own kitchen.
The Flour Matters
Superior pizza dough begins with premium flour. We advocate for using 00 flour, which is an ultra-fine Italian variety with a moderate level of protein, typically about 12%. This ensures a dough that's both robust and supple. When 00 flour isn't available, a decent substitution is bread flour, though the texture will not be identical.
Water Temperature and Hydration
Your water's temperature plays a role in dough maturation and fermentation duration. Opt for colder water at approximately 45°F (7°C) to slow fermentation and enhance flavor. For faster fermentation, warmer water around 85°F (29°C) is preferred. The ideal water to flour ratio, known as hydration, should linger between 60-70% for the average home oven.
Minimal Yeast, Maximum Time
A crucial tip for a tastier dough is to use minimal yeast and allow extended fermentation. Our method includes a mere 0.2% of fresh yeast based on flour weight, letting the dough ferment from 24 to 48 hours. This extended period lets flavorful complexities evolve and results in dough that's easier to digest.
Salt: Not Just for Flavor
Salt isn't solely for flavor enhancement—it fortifies the gluten network and modulates fermentation. We advise employing fine sea salt at about 2.5-3% of your flour's weight. Introduce salt after combining some of the flour and water to avoid direct yeast contact.
The Art of Fermentation
Post mixing, allow your dough to go through an initial bulk fermentation at a regular temperature for two hours; then segment it into balls. Store these in lidded vessels and refrigerate them for a span of 24-72 hours. It's during this cool fermentation phase where enzymes convert starches into sugars, which not only develops taste but also contributes to the crust's desirable browning.
Handling with Care
When ready to bake, remove the dough from the cooling device 1-2 hours in advance to reach room temperature. Be gentle with the dough to maintain the air pockets that have formed. Rather than rolling the dough out, which deflates those air pockets, gently stretch it with your fingers.
The Final Touch: Heat
Despite our wood-fired ovens achieving an impressive 850°F (454°C), common home ovens top out at around 550°F (288°C). To mimic these conditions, bake on a highly preheated pizza stone or steel for a comparable amount of time. This supplies the dough with the intense inferno necessary for a perfectly crisp crust and a fluffy internal structure.
Honing the craft of pizza dough is a continuous learning process. Every batch brings new insights about the intricacies involved. Make observations, tweak the variables, and find the perfect fit for your culinary space.
For a live demonstration of our dough-preparation method, consider attending one of our monthly pizza-making classes where Chef Alessandro will share these techniques in greater detail. Peek at our event schedule to find the next session!