At Crust & Craft Pizzeria, our creed is that an exquisite pizza begins with outstanding dough. With over 30 years dedicated to refining our formula, we are thrilled to reveal some insights. We're holding back on our proprietary blend (to preserve the mystique of our tradition!), however, these guidelines will assist you in achieving pizzeria-quality pizza dough in your own kitchen.
The Importance of Flour
The key to phenomenal pizza dough lies in using premium flour. 00 flour, an ultra-fine Italian flour with a moderate protein level (typically around 12%), is our top choice. This achieves an ideal equilibrium of elasticity and softness. If 00 flour isn't available, a strong second option is bread flour, though the final texture may vary a bit.
Water Temperature and Dough Hydration
The water's temperature is crucial in dictating the dough's fermentation duration and overall development. For a prolonged fermentation (leading to enhanced flavor), opt for cold water at approximately 45°F (7°C). For a faster process, warm water near 85°F (29°C) will do. Aim for a hydration level from 60-70% for optimal results in standard home ovens.
Yeast Use in Moderation, Patience in Fermentation
A hint to achieving a tasty dough is the minimal use of yeast and a generous fermentation time. Our recipe calls for only 0.2% fresh yeast in proportion to the flour for a fermentation period lasting 24-48 hours. This gradual ferment cultivates robust flavors and results in dough that's more digestible.
Salt's Multifaceted Role
Salt brings more than just flavor enhancement—it fortifies the gluten network and moderates fermentation. For optimal results, we integrate fine sea salt at a rate of 2.5-3% based on your flour quantity. Introduce it once the flour and water begin to amalgamate to avert any direct impact on the yeast.
The Craft of Fermentation
Post-mixing, the dough should undergo a primary fermentation at ambient temperature for 2 hours before being portioned into individual balls. These should be housed in lidded containers and left to ferment in the fridge for 24-72 hours. It’s during this cool fermentation phase that enzymes breakdown starches into sugars, enriching the flavor profile and contributing to our signature caramelized crust.
Gentle Handling
Prior to baking, let the dough acclimate to room temperature for 1-2 hours. When shaping, be mindful to handle the dough delicately to preserve the formed gas pockets. Rather than using a rolling pin, manipulate the dough with your fingertips to maintain its airy texture.
Mastering Heat
While our professional ovens soar to 850°F (454°C), a home oven typically peaks at around 550°F (288°C). To bridge this gap, invest in a preheated pizza stone or steel for a solid hour to mimic the intense underheat essential for a crisp outer shell and a fluffy core.
The art of making pizza dough is a learning curve with each batch serving as a new lesson. Keep notes, tweak parameters, and explore the methods that work best for your home environment.
Want to watch our dough-craft in action? Attend our pizza workshops hosted monthly where Chef Julia will guide you through these techniques in detail. You can find the schedule in our events calendar!