Here at Crust & Craft Pizzeria, we're proud to say that amazing pizza begins with amazing dough. With over thirty years of refining our technique, we're thrilled to offer you insights into our process. Although we can't disclose our prized recipe (there are some things we have to keep to ourselves!), these guidelines will help you craft pizzeria-grade pizza dough in your very own kitchen.
Flour Is Key
The backbone of superb pizza dough is top-tier flour. 00 flour is our top suggestion, which is a finely milled Italian flour with moderate protein levels (typically around 12%). It strikes a perfect equilibrium between sturdiness and softness. Should 00 flour prove elusive, consider bread flour as a substitute, bearing in mind that the final result might slightly differ in texture.
Water’s Temperature and the Dough's Moisture
The warmth of the water is critical; it can influence the time of fermentation and the maturity of the dough. For a slower fermentation that develops flavor ideally, opt for cold water at about 45°F (7°C). On the other hand, warmer water at approximately 85°F (29°C) will hasten fermentation. As for dough hydration, a water to flour ratio of 60-70% is recommended for domestic ovens.
Yeast - Less Is More, Patience Is Key
A vital tip for taste-rich dough is to use a lesser amount of yeast and to give more time for fermentation. With our flour, we use a mere 0.2% of fresh yeast and let the dough ferment over 24-48 hours. This gradual procedure cultivates deep flavors and results in a dough that is more digestible.
Salt's Role Beyond Taste
Salt doesn't only enhance the flavor—it fortifies the gluten configuration and tempers fermentation speed. Our advice is to employ fine sea salt at 2.5-3% of the flour's weight. Mix it in after the flour and water start to integrate, preventing direct contact with the yeast.
The Science of Fermentation
Following the mixing process, let your dough undergo initial fermentation at an ambient temperature for a couple of hours, then split it into individual balls. Store these in sealed containers in the refrigerator for 24-72 hours. It's during this cool fermentation period that the transformation occurs—starches are broken down into sugars, which imparts flavor and promotes the golden crust we're known for.
Gentle Treatment
Prior to pizza assembly, extract the dough from the fridge 1-2 hours in advance to reach room temperature. When shaping the dough, treat it with delicacy to conserve the developed air pockets. Rather than rolling, press and stretch the dough using your fingertips.
Playing with Fire: Oven Temperature
Our wood-fired ovens can achieve a scorching 850°F (454°C), but standard home ovens generally peak at 550°F (288°C). Compensate by making good use of a pizza stone or steel, warmed for no less than one hour. This will give you the fierce heat needed to obtain a crisp crust and a fluffy core.
Mastering the art of pizza dough is a learning process. Each attempt can teach you a little more about this craft. We suggest that you keep a record, tinker with the factors, and figure out the best approach for your personal cooking space.
For an in-person demonstration of our dough crafting methods, we welcome you to one of our monthly pizza workshops led by Chef Giovanni. See our events calendar for imminent dates!