Here at Crust & Craft Pizzeria, we're firm believers that outstanding pizza is the result of outstanding dough. With over thirty years in perfecting our craft, we're delighted to impart some key insights with our fans. Though the exact mix is a guarded legacy, these tips will enable you to make supreme pizza dough in your own kitchen.
Selecting the Right Flour
The cornerstone of exquisite pizza dough is premium flour. Our go-to is 00 flour, which is a finely milled Italian variety with moderate protein, usually around 12%. It strikes an ideal harmony between chewiness and fluffiness. In case 00 flour is elusive, a viable alternative is bread flour, noting that the final feel may vary.
Optimizing Water Temperature and Dough Moisture
The warmth of the water is crucial as it dictates the rate of fermentation and the dough's maturation. For an extended fermentation that cultivates a richer taste, opt for cold water, specifically about 45°F (7°C). If a faster fermentation is needed, warmer water at around 85°F (29°C) is recommended. Keep the dough's moisture level within 60-70% for optimal results in typical domestic ovens.
A Pinch of Yeast, An Abundance of Time
To achieve a delicious dough, a reduced amount of yeast coupled with a longer fermentation time is key. We utilize a meager 0.2% fresh yeast in proportion to our flour for a fermentation process that spans 24-48 hours. This gradual approach allows for a rich flavor profile and yields a dough that is more digestible.
Salt's Purpose Beyond Seasoning
Salt not only adds taste to your dough but also fortifies the gluten framework and moderates fermentation. Our suggestion is to incorporate fine sea salt at about 2.5-3% of your flour's mass. Nevertheless, ensure to amalgamate it after the flour and water have begun to integrate, preventing the salt from coming into direct contact with the yeast.
The Craft of Fermentation
Subsequent to mixing, grant your dough a bulk fermentation at room temperature for a couple of hours, then portion it out. Stow these segments in sealed containers and refrigerate them for a period ranging from 24 to 72 hours. During this cold fermentation phase, enzymes will decompose starches into simpler sugars, fostering not only a complex flavor profile but also the distinctive browning seen on our crusts.
Handle With Delicate Attention
When the moment arrives to bake, take out the dough from the refrigerator roughly 1-2 hours in advance to let it acclimate to room temperature. When shaping your dough, proceed gently to maintain the air bubbles that have formed. Employ your fingers to depress and stretch the dough, avoiding the use of a rolling pin which can deflate those essential airy pockets.
The Concluding Element: Intense Heat
Although our ovens hit an impressive 850°F (454°C), modern home ovens generally max out at about 550°F (288°C). To make up for this, we recommend preheating a pizza stone or steel for a good hour, delivering the strong heat from below that is quintessential for that perfectly crisp shell and a light, airy core.
Hone your skills in pizza dough crafting as each creation teaches you more about the intricacies of the process. We encourage note-taking, tweaking parameters, and discovering the right fit for your home set-up.
Keen on observing our dough creation in action? Participate in our monthly pizza workshops where Chef Julia walks through these methods in fine detail. For the upcoming sessions, refer to our events calendar!