At Crust & Craft Pizzeria, our philosophy is that top-tier pizza begins with an outstanding dough. With a recipe that's been refined over thirty years, we're thrilled to divulge some insider tips. While our exact recipe is a cherished secret, these fundamental guidelines will set you on the path to making high-quality pizza dough in your own kitchen.
The Flour Matters
Superior pizza dough is built on premium flour. We suggest opting for 00 flour, an ultra-fine Italian variety with a moderate protein percentage (about 12%), which ensures a firm yet flexible dough. If 00 flour isn't available, a viable alternative is bread flour, though the final texture will not be identical.
Water Temperature and Hydration
The water's temperature can influence the time it takes for dough to ferment and its overall development. Cold water, approximately 45°F (7°C), is recommended for a slower fermentation process, which enhances taste, while warmer water, close to 85°F (29°C), can speed up the fermentation. The ideal water to flour ratio or hydration should be around 60-70%, which suits most domestic ovens.
Minimal Yeast, Maximum Time
A crucial tip for tasty dough is to use a minimal amount of yeast and allow the dough ample time to ferment. With a mere 0.2% fresh yeast in relation to the flour's weight, our dough ferments for 24-48 hours, permitting a multitude of flavors to evolve and yielding a dough that's more digestible.
Salt: Not Just for Flavor
Salt not only seasons the dough, it also fortifies the gluten network and tempers fermentation. We advise using finely ground sea salt at a rate of 2.5-3% of the flour's weight. Introduce it once the water and flour begin to blend, keeping it away from direct contact with the yeast.
The Art of Fermentation
Once mixed, let the dough undergo a primary fermentation at ambient temperature for a couple of hours, then split it into balls. Store these in covered containers and refrigerate them for 24-72 hours. During this cold fermentation, enzymes catalyze the breakdown of starches into sugars, which enriches flavor and contributes to the crust's appealing browning.
Handling with Care
To make pizza, remove the dough from the fridge a couple of hours ahead of baking to reach room temperature. Treat the dough delicately to maintain the developed gas bubbles. Shape the dough by pressing and stretching with your fingertips instead of rolling it out, which could deflate the air pockets.
The Final Touch: Heat
Our professional wood-fired ovens can reach 850°F (454°C), but typical home ovens generally have a maximum of 550°F (288°C). Compensate by using a preheated pizza stone or steel for at least one hour. This provides the intense bottom heat necessary to achieve a well-baked crust with a light interior.
Mastering pizza dough is an ongoing process. Every batch is a learning experience. Keep a record of your attempts, tweak the elements, and find out what yields the best results in your own cooking space.
If you are eager to observe our dough preparation methods, please attend one of our monthly pizza workshops where Chef Paolo will outline these techniques precisely. For future dates, reference our events calendar!