Here at Crust & Craft Pizzeria, we're passionate believers that the pinnacle of pizza making begins with the dough. With over 30 years spent honing our recipe, we're thrilled to disclose some insider tips. Naturally, our precise blend remains a cherished secret, yet the guidance provided herein will assist you in achieving professional-level pizza dough domestically.
Choosing the Right Flour
Superior pizza dough is predicated upon the use of premium flour. 00 flour, with its fine grounding and optimal protein levels (approximately 12%), is our preference for striking a sublime elasticity and softness. If 00 flour proves elusive, bread flour offers a reasonable alternative, albeit with a modest difference in texture.
Temperature and Hydration Metrics
The warmth of the water used is critical to the dough's rising time and texture. Employ cooler water around 45°F (7°C) if you favor a protracted fermentation for depth in taste, or tepid water around 85°F (29°C) to hasten the process. The hydration ratio - the proportion of water to flour - optimally sits at 60-70% for the average household oven.
Sparing Yeast for Lengthened Fermentation
To coax out the most flavor, go easy on the yeast and be patient with fermentation. For our dough that ferments 24-48 hours, we limit yeast to a scant 0.2% of the flour's weight, which not only springs forth tantalizing flavors but also yields a dough that's easier to digest.
The Invaluable Role of Salt
More than a mere flavor enhancer, salt fortifies the gluten framework while regulating yeast activity. Integrate fine sea salt at 2.5-3% relative to your flour's weight, ensuring to do so post the initial mixture of flour and water to keep it away from the yeast.
The Science of Fermentation
Once mixed, give the dough two hours to bulk ferment at ambient temperature, then segregate it into balls. Seal these in lidded containers and leave them to cold ferment in the refrigerator for 24-72 hours. Cold fermentation is the transformative phase, permitting enzymes to convert starches into sugars, imbuing flavor and facilitating that characteristic crusty browning.
Considerate Dough Treatment
When it’s time to craft your pizza, take the dough out of the fridge an hour or two beforehand to bring it to room temperature. Treat it delicately to maintain the gas-filled pockets that have formed. Prefer finger-tips to press and stretch out the dough, avoiding rolling which would deflate these vital air bubbles.
Adequate Heat is Key
Our professional ovens blaze at temperatures reaching 850°F (454°C), a feat domestic ovens at 550°F (288°C) can't match. As a workaround, preheat your pizza stone or steel for at least an hour to mirror that potent bottom heat required for that perfectly crusty exterior and porous interior.
Perfecting pizza dough is an ongoing pursuit, with each iteration a lesson in itself. Take diligent notes, tweak variables, and discover what suits your kitchen best.
For an in-person demo of our dough crafting, consider our monthly pizza workshops where Chef Luca walks through these techniques in depth. Refer to our event schedule for forthcoming sessions!