At Crust & Craft Pizzeria, our philosophy is that remarkable pizza begins with extraordinary dough. Having refined our formula over thirty years, we're delighted to pass on some of our insights. Although we keep our precise recipe confidential (certain rituals ought to be preserved!), these guidelines will help you in reproducing a restaurant-caliber pizza base in your own kitchen.
The Significance of Flour
The cornerstone of stellar pizza dough lies in the quality of the flour used. 00 flour, which is a finely milled Italian variant with a moderate protein content of about 12%, is what we suggest. This lends a perfect mix of durability and pliability to the dough. Should 00 flour be inaccessible, bread flour can serve as an alternate, albeit giving a somewhat altered consistency.
Water's Temperature and Dough's Moisture Content
The water's temperature is instrumental in dictating the fermentation duration and the texture of the dough. Cooler water at about 45°F (7°C) is optimal for prolonged fermentation that enhances taste, while warmer water at about 85°F (29°C) suits a faster fermentation timeline. A hydration level of 60-70% relative to the flour works best for typical domestic ovens.
Conservative Yeast Use, Prolonged Fermentation
A key to delectable dough is to use a minor amount of yeast and to afford it ample time to ferment. For our flour ratio, we use a mere 0.2% of fresh yeast over 24-48 hours of fermentation. Such gradual fermentation nurtures intricate flavors and results in a dough that's more digestible.
Salt's Roles Beyond Taste
Salt's contribution extends beyond merely seasoning the dough—it fortifies the gluten network and moderates fermentation. We advocate for the use of delicate sea salt at a concentration of 2.5-3% relative to your flour. Introduce it once your flour and water have begun to merge, preventing it from directly interacting with the yeast.
The Craft of Fermentation
Consequent to mixing, let your dough undergo a primary fermentation at ambient temperature for a couple of hours, then split it into individual portions. These segments should then be placed in lidded containers and chilled for 24-72 hours. It is during this refrigerated fermentation that starches are converted into sugars by enzymes, enriching the flavor and contributing to the enticing caramelization of our crusts.
Delicate Handling
When preparing to bake your pizza, retrieve the dough from the cold storage 1-2 hours in advance to allow it to acclimate. It's important to manipulate the dough with sensitivity to retain the developed air pockets. Employ your fingertips for pressing and extending the dough over rolling it out, which could deflate those important bubbles.
The Importance of Heat
Although we have the luxury of wood-fired ovens that hit 850°F (454°C), residential ovens generally max out at around 550°F (288°C). Compensate by preheating a pizza stone or steel for a minimum of one hour, providing the intense lower heat vital for a crispy crust and spongy interior.
Perfecting pizza dough is a continuous learning experience. Each preparation can teach new aspects of the process. We urge you to take notes, make adjustments, and uncover what yields the best results in your own kitchen setting.
To view our dough-creation techniques up close, consider attending our monthly pizza workshops where Chef Alessandro will showcase these methods in depth. Be sure to check our events calendar for the next available session!