Here at Crust & Craft Pizzeria, we're passionate about creating sublime pizza with top-notch dough. With over 30 years of refining our craft, we're thrilled to impart key insights to you. Although we keep our proprietary mix a bit of a mystery (some practices are best kept a secret!), these foundational tips will empower you to make pizzeria-grade pizza dough in the comfort of your kitchen.
Flour Selection is Paramount
The cornerstone of a standout pizza dough lies in the excellence of the flour used. Our recommendation is to opt for 00 flour—a smooth Italian flour known for its moderate protein level, roughly 12%, to yield an ideally balanced chewy and tender crust. Should 00 flour be elusive, bread flour can serve as an alternative, albeit the texture may differ slightly.
Water's Temperature and Dough's Moisture Content
Water's warmth plays a pivotal role in the timing of fermentation and evolution of your dough. For prolonged fermentation, which enhances flavor, room temperature water is ideal (about 45°F or 7°C). To expedite fermentation, lukewarm water is appropriate (about 85°F or 29°C). Aim for a hydration range of 60-70% proportionate to flour for optimal results in standard home ovens.
A Trace of Yeast for an Extended Fermentation
To achieve a richly flavored dough, minimal yeast and extended fermentation are crucial. With a mere 0.2% fresh yeast in relation to the amount of flour, our dough ferments for 24-48 hours, allowing the formation of a full-bodied flavor profile and promoting easier digestion.
Salt's Dual Purpose
Salt serves a dual purpose: it not only seasons the dough but also reinforces the gluten network and moderates the fermentation. Fine sea salt at a ratio of 2.5-3% to flour weight is our guideline; integrate it after the initial binding of flour and water to safeguard the yeast from direct contact.
Fermentation: An Art Form
Upon combining your ingredients, let the dough undergo primary fermentation at ambient room temperature for 2 hours, then divide it into separate portions. Store these portions in lidded containers and place them in the refrigerator for a span of 24-72 hours. It is during this period that enzymatic activity converts starch into sugars, endowing the dough with delectable flavors and contributing to the characteristic browning of our crusts.
Treating the Dough with Tact
When it's time to bake, retrieve the dough from the cold storage 1-2 hours in advance to let it acclimate. We advise handling the dough with a light touch to conserve the gas that's been trapped inside for lift. Eschew rolling and opt for a gentle press and stretch using your fingers to maintain the airy pockets that have formed.
The Culminating Step: Intense Heat
Although our specialized ovens soar to 850°F (454°C), typical household ovens typically peak at 550°F (288°C). To make up for this, we suggest a pre-warmed pizza stone or steel, left in the oven for at least one hour to mimic the fierce bottom heat crucial for a crisp crust and a fluffy center.
The art of crafting pizza dough is an evolutionary process rather than a mere achievement. Every batch is an opportunity to learn and refine the process. Document your observations, tweak elements, and pursue the ideal formula for your home's cooking conditions.
For a firsthand experience in dough crafting, consider attending our monthly pizza workshops where Chef Giovanni demonstrates these techniques up close. Look up our event schedule for extra information!