Here at Crust & Craft Pizzeria, we're dedicated to the belief that the pinnacle of pizza lies in the dough itself. With over 30 years under our belts refining our dough recipe, we are thrilled to impart to you the pillars of our expertise. While the specifics of our unique recipe are held close to our hearts, these guiding points will set you on the path to making top-tier pizza dough within your own home.
Flour is the Cornerstone
Excellent pizza dough begins with premium flour. Our top pick is the finely milled Italian 00 flour, which has a moderate protein content, typically around 12%. This ensures a delicate combination of strength and softness in the dough. In the absence of 00 flour, a decent alternative is bread flour, though you'll notice a variance in texture.
Managing Water Temperature and Dough Hydration
The water's temperature can greatly impact the dough's fermentation pace and the ensuing development. For dough that ferments slowly and thus develops richer flavors, use colder water, ideally about 45°F (7°C). To speed up fermentation, warmer water averaging at 85°F (29°C) is preferable. The ratio of water to flour should lie within the range of 60-70% for optimal results in most home baking setups.
Yeast in Small Quantities Extends Time
To achieve a truly flavorful dough, one of our secrets lies in the minimal use of yeast coupled with ample fermentation time. Our approach is to use a mere 0.2% of fresh yeast based on the total weight of flour for doughs that ferment for 24 to 48 hours. This prolonged fermentation period allows for a richer development of flavors and yields a dough that's more digestible.
Salt's Role Extends Beyond Taste
Salt serves a greater purpose than simply adding taste—it fortifies the dough's gluten network and moderates the fermentation process. We advise using fine sea salt at a rate of 2.5-3% of your flour weight. It's crucial to integrate the salt after the flour has already begun to merge with the water, thereby preventing any direct interaction with the yeast.
The Science of Fermentation
Upon completing the mixing step, give the dough time to bulk ferment at room temperature for a couple of hours before dividing it into separate portions. Enclose these dough balls in lidded containers and refrigerate them for 24 to 72 hours. It is during this cold fermentation period that the transformation unravels—enzymes break down complex starches into simpler sugars, which contribute not only to the dough's flavorful profile but also to the crust's exquisite browning.
Delicate Handling
When the moment arrives to bake the pizza, take the dough out of the refrigerator 1-2 hours in advance to let it come to room temperature. It's important to handle the dough with care to maintain the bubbles that have formed; thus, use your fingers to press and stretch softly instead of a rolling pin, which could deflate those essential pockets of air.
Heat is the Culminating Factor
Although we cook with wood-fired ovens that can reach the scorching heat of 850°F (454°C), most home ovens will only go up to about 550°F (288°C). In order to mimic these conditions, make sure to heat a pizza stone or steel thoroughly, for at least one hour prior to baking. This will deliver the intense burst of heat necessary to attain a crispy outer edge and a light, airy middle.
The craft of perfecting pizza dough is an evolutionary process, with each attempt offering new insights. We encourage you to keep records, tweak parameters, and explore the methods that align with the quirks of your personal kitchen space.
For those eager to observe our dough crafting firsthand, consider participating in one of our regular pizza-making workshops led by Chef Luca. For details on upcoming sessions, take a glance at our event schedule!