Here at Crust & Craft Pizzeria, our philosophy is that a phenomenal pizza is only as good as its dough. With over thirty years of refining our techniques, we're thrilled to divulge some insightful baking strategies to our patrons. We hold onto our unique recipe as it's part of our heritage, yet we'll guide you towards achieving professional-grade pizza dough right in your kitchen.
The Importance of Flour Quality
Your pizza's foundation is a superior flour. 00 flour is our suggestion, as it is a finely milled Italian variant with a protein content around 12%, providing a delicate yet sturdy structure for the dough. In cases where 00 flour is unavailable, a decent second choice would be bread flour, which may alter the texture slightly.
Optimizing Water Temperature and Dough Hydration
Water's temperature plays a crucial role in your dough's fermentation and texture. To achieve a prolonged fermentation, which enriches the flavor, opt for cool water at about 45°F (7°C). If a faster fermentation is desired, room-temperature water at roughly 85°F (29°C) is suitable. Keep the dough's hydration, or water to flour ratio, within a range of 60-70% for optimal results in typical household ovens.
Yeast Usage and Fermentation Time
A vital key to tasteful dough is to use minimal yeast and give the mixture extensive time to ferment. We typically utilize merely 0.2% fresh yeast in comparison to the flour's weight, allowing a 24-48 hour fermentation period. This leisurely approach brings out complex flavors and renders the dough more digestible.
Salt for Strength and Flavor
Salt is an essential ingredient that does more than enhance flavor—it fortifies the gluten network and moderates fermentation. To achieve this, we incorporate fine sea salt at a ratio of 2.5-3% relative to the flour's weight. Introduce salt after the commencement of flour and water integration to ensure it doesn't directly interfere with the yeast.
Mastering Fermentation
Following dough mixing, permit it to undergo a primary rise at room temperature for two hours before portioning it into balls. Then, store these dough portions in sealed containers and refrigerate for a 24-72 hour duration. It's during this cold fermentation that the starches convert into sugars, enriching the flavor and contributing to the crusts' golden hue.
Tender Handling
When the moment arrives to prepare your pizza, take the dough out of the fridge one to two hours before you begin baking. Treat the dough with delicate care to maintain its aerated texture. Press and stretch the dough with fingertips rather than a rolling pin to preserve trapped gas which is the secret to a light crust.
Heat is the Culminating Factor
Our ovens achieve an impressive 850°F (454°C), while household ovens usually top out at around 550°F (288°C). Compensate by preheating a pizza stone or steel for no less than an hour, mimicking the fierce heat needed for a crispy outside and fluffy interior.
Perfecting pizza dough is an ongoing process, where each iteration can teach you more about the craft. We recommend keeping a baking diary to note variations and discoveries that help you achieve perfection in your kitchen circumstances.
For a live demonstration of our dough-making approach, consider attending one of our monthly pizza classes where Chef Julian exhibits these methods thoroughly. Take a peek at our events schedule for the forthcoming sessions!