Here at Crust & Crafts Pizzeria, we stand by the belief that remarkable pizza is born from remarkable dough. With over thirty years of honing our recipe, we are thrilled to divulge a few key insights. While our precise recipe remains a closely guarded legacy, these fundamental tips will set you on the path to making pizzeria-caliber pizza dough in your own kitchen.
Choosing the Right Flour
The cornerstone of superior pizza dough lies in the use of premium flour. We advocate for 00 flour, a superfine Italian variety with a moderate protein content (typically around 12%), yielding the ideal mingle of strength and suppleness. Should 00 flour be elusive, a decent alternative would be bread flour, although it may yield a marginally different texture.
Managing Water Temperature and Dough Moisture
The warmth of your water plays a crucial role in the fermentation duration and the development of the dough. Opt for cold water at about 45°F (7°C) to prolong fermentation and enhance the taste. For a more expedited fermentation, warmer water at approximately 85°F (29°C) is preferred. The dough's moisture content, the ratio of water to flour, should be in the 60-70% range, especially for conventional household ovens.
Yeast in Restraint for Flavor's Sake
For a truly flavorsome dough, the key is to minimize yeast and extend fermentation time. A mere 0.2% of fresh yeast, in proportion to our flour, endorses a fermentation period of 24-48 hours. This leisurely process cultivates a depth of flavor and results in a more digestible dough.
Salt's Role Beyond Taste
Salt serves a greater role than merely seasoning the dough—it fortifies the gluten network and moderates fermentation. We suggest fine sea salt at a 2.5-3% ratio to your flour. Introduce the salt once the flour and water have initiated combining to avert direct yeast contact.
Mastering the Fermentation Process
Post-mixing, give your dough a bulk fermentation at ambient temperature for a couple of hours before portioning into balls. Encase these balls in lidded containers and let them undergo cold fermentation in the fridge for 24-72 hours. It's during this cold fermentation that transformation occurs—enzymes convert starches into sugars, both enriching flavor and contributing to the crust's caramelization.
Gently Handling the Dough
When ready to bake your pizza, take out the dough from the fridge 1-2 hours ahead to allow it to reach room temperature. Take care to handle the dough delicately so as to maintain the gas pockets within. Press and extend the dough with your fingertips instead of using a rolling pin which could deflate the dough.
The Heat is On: The Finishing Touch
Although our professional wood-fired ovens can hit the lofty temperatures of 850°F (454°C), most home units cap off around 550°F (288°C). To make up for this, thoroughly heat a pizza stone or steel for at least an hour prior to baking. This will supply the intense bottom heat essential for a perfectly crisped crust and a fluffy interior.
Honing the craft of pizza dough making is an ongoing adventure. Each attempt is a new learning experience. We encourage you to document your findings, tweak the variables and discover the winning formula in your personal cooking space.
For those interested in witnessing our dough-crafting method firsthand, consider attending one of our monthly pizza workshops where Chef Luca elaborates on these methods in great detail. For more information, do check our schedule of events!