Here at Crust & Craft Pizzeria, we stand by the notion that extraordinary pizza begins with extraordinary dough. With over thirty years of refining our recipe, we're eager to impart some of our culinary wisdom. While our exact blend remains a closely-held secret, we can offer you guidance to craft a pizza dough of professional-grade right in your own kitchen.
High-Quality Flour is Key
The cornerstone of any notable pizza dough is premium flour. 00 flour is our recommendation, it's an ultra-fine Italian variety with a moderate protein level (approximately 12%), which strikes a delicate equilibrium between elasticity and softness. Should 00 flour be unavailable, bread flour serves as a feasible alternative albeit with a subtle variation in consistency.
Temperature and Dough Hydration
The water's temperature is critical to determining the dough's fermentation period and overall development. Use chillier water, about 45°F (7°C), for slower fermentation that results in a more developed taste. Warmer water, around 85°F (29°C), will speed up fermentation. Aim for a moisture content of 60-70% relative to the flour for best results in standard home ovens.
A Pinch of Yeast, Patience in Time
Delicious dough comes from a modest amount of yeast and an extended fermentation period. We use a mere 0.2% of fresh yeast by weight of the flour, allowing the dough to ferment over 24-48 hours. This extended timeframe nurtures exquisite flavors and produces a dough that's more digestible.
Role of Salt in Dough Preparation
Salt serves not only to flavor but to fortify the gluten matrix and regulate fermentation. We propose utilizing fine sea salt at a 2.5-3% rate based on the flour. Combine it only after the flour and water have begun mingling to avoid contact with the yeast, which can hinder its activity.
Fermentation: An Artform
Following blending, give your dough a common ferment at ambient temperature for two hours, then break it into portions for individual pizza bases. Store these portions in lidded containers and leave them in the refrigerator for 24-72 hours. It's during this chilled fermentation that the enzymatic breakdown of carbohydrates into sugars occurs, enriching flavor and facilitating the crust's iconic browning when baked.
Gentle Dough Handling
When it's time to bake, extract your dough from cold storage one to two hours beforehand, which allows the dough to reach room temperature. Carefully handle the dough to protect the air pockets formed during fermentation. Depress and spread the dough using your fingers instead of rolling, which can deflate it.
Bringing the Heat
Despite our ovens reaching upwards of 850°F (454°C), most domestic ovens peak at about 550°F (288°C). To make up for this, preheat a pizza stone or steel for at least an hour before baking. The stored heat will ensure that robust base heat necessary for a crispy crust and fluffy interior.
Perfecting pizza dough is an evolving learning experience. Every preparation can teach you more about the process. We suggest you keep a log, fine-tune the variables, and figure out the best methodology for your kitchen settings.
Curious to witness our dough preparation firsthand? Attend one of our pizza-making workshops held monthly, where Chef Julien will go through these steps in detail. Look to our events schedule for forthcoming session dates!