Here at Crust & Craft Pizzeria, we're passionate about crafting superior pizza, and it all begins with superb dough. With over thirty years refining our method, we're thrilled to impart some of our coveted tips to you. We can't divulge the exact recipe (certain rituals must stay undisclosed!), but these fundamental guidelines will enable you to produce pizzeria-caliber pizza dough in your kitchen.
Choosing the Right Flour
An excellent pizza dough starts with premium flour. 00 flour is our top choice, a fine Italian variety with a moderate 12% protein, striking the ideal mix of robustness and delicacy. If 00 flour isn't available, bread flour makes a decent alternative, though the result will vary slightly in texture.
Optimal Water Temperature for Dough Hydration
The water's temperature is critical for the dough's fermentation time and overall development. Use cold water, approximately 45°F (7°C), for a prolonged fermentation to enhance flavor. For a faster fermentation, warmer water around 85°F (29°C) is suitable. An ideal hydration ratio, that is water to flour, should be within 60-70% for the average home oven.
Yeast and Fermentation Timing
Less yeast and a lengthier fermentation period is our secret for a tasty dough. Only 0.2% of fresh yeast by flour weight is used in our doughs, which ferment for 24-48 hours. This slow practice allows for a depth of flavor and easier digestive process.
The Role of Salt
Salt isn't only about flavor—it's about strengthening the gluten framework and regulating fermentation. To avoid direct contact with yeast, add 2.5-3% fine sea salt to your flour weight after intermingling the flour with water.
Fermentation is an Art
Post-mixing, allow the dough a 2-hour bulk fermentation at ambient temperature, then portion it into individual balls, and store them in lidded containers in the fridge for 24-72 hours. During this cold fermentation process, enzymes break down starches to sugars, enriching the flavor and achieving that desirable golden-brown crust.
Gentle Dough Handling
When ready to bake, remove the dough from the refrigerator 1-2 hours prior to allow it to reach room temperature. Gently handle the dough to sustain developed gas bubbles. Stretch and press with your fingertips, avoiding a rolling pin which deflates the crucial air pockets.
Applying the Heat
Our ovens reach a blazing 850°F (454°C), while home ovens typically top out near 550°F (288°C). Compensate by preheating a pizza stone or steel for at least one hour, ensuring the dough receives the intense heat necessary for a well-cooked base and airy crumb.
Perfection in pizza dough is an evolutionary process; every batch is a lesson in the craft. We recommend noting variations, experimenting, and honing what excels in your kitchen's conditions.
For a firsthand look at how we create our dough, consider attending our monthly pizza workshops where Chef Luca exhibits these methods in full detail. Visit our events schedule for future workshop dates!