At Crust & Craft Pizzeria, our philosophy is that the cornerstone of delectable pizza is in its exceptional dough. With over thirty years of refining our method, we're thrilled to divulge some insider tips. While our specific mixture is a closely held tradition, these guidelines will empower you to make dough of a professional-caliber pizza in your own kitchen.
Choosing the Right Flour
The best pizza dough starts with top-tier flour. We suggest opting for 00 flour, an Italian variety milled to a super-fine texture with an average protein level (typically 12%), providing dough with strength and suppleness in equal measure. Absent 00 flour, bread flour can stand in, though it will yield a slightly altered consistency.
Hydration and Water Temperature
The dough's behavior in rising and developing is greatly influenced by the water's temperature. To encourage a slower rise and thus enhanced taste, opt for water at 45°F (7°C). For a faster rise, water should be tepid at approximately 85°F (29°C). Aim for a water-to-flour ratio within the 60-70% range to suit most household ovens.
Less Yeast, More Patience
The key to a dough with flavor depth is a minimal use of yeast and patience for its fermentation. We use a meager 0.2% of fresh yeast comparing to the flour's weight, giving rise to a dough that ferments over 24-48 hours. This prolonged duration permits the development of intricate flavors and results in a dough that's easier on the stomach.
The Purpose of Salt
Salt is integrated not solely for taste — it plays a crucial role in fortifying gluten networks and moderating yeast activity. The advisable amount is fine sea salt measuring 2.5-3% of the flour's weight, which should be added once the flour and water start to amalgamate, avoiding immediate contact with the yeast.
Fermentation Mastery
Your dough should undergo an initial room temperature fermentation for two hours before division into separate balls. These should be stored in covered containers and refrigerated for 24-72 hours. In this phase, known as cold fermentation, enzymes break down carbohydrates into sugars that are responsible for flavor as well as the crust's appealing browning.
Gentle Dough Handling
Before baking, let the dough sit out of the refrigerator for 1-2 hours. When shaping, it's crucial to handle the dough tenderly to keep the gas bubbles intact. Rather than rolling, opt to gently stretch and press the dough with your fingertips to maintain its aeration.
Heat: The Final Ingredient
Despite our ovens' ability to reach a fiery 850°F (454°C), an at-home oven typically caps at about 550°F (288°C). To achieve a similar heat effect, preheat a pizza stone or steel for a full hour. This will offer the intense underside heat necessary for that sought-after crisp crust and buoyant interior.
Perfecting pizza dough is an evolving process, where every attempt teaches you more about the craft. Keep track of adjustments and variations to find what suits your kitchen.
To witness our dough-preparation firsthand, consider attending one of our pizza workshops held monthly, where Chef Salvatore demonstrates these methods up-close. Check out our event schedule for upcoming workshops!