At Crust & Craft Pizzeria, we stand by the conviction that extraordinary pizza begins with the finest dough. With over thirty years spent refining our craft, we're thrilled to unveil select tips from our treasure trove. Despite keeping our precise blend a secret (some rituals must be preserved!), these fundamental strategies can assist you in achieving pizzeria-level pizza dough in your kitchen.
Significance of Flour
The cornerstone of noteworthy pizza dough lies in the quality of the flour. 00 flour, the ultrafine Italian variety with a moderate protein level (typically around 12%), is our choice due to its blend of resilience and suppleness. If 00 flour eludes you, bread flour makes a reasonable backup, albeit with a slightly altered consistency.
Water's Temperature and its Hydration Role
The warmth of your water governs the pace of fermentation and the maturation of your dough. Employ cool water, about 45°F (7°C), for a drawn-out fermentation which cultivates superior taste. For a faster rise, use water at a more tepid 85°F (29°C). Aim for a water to flour hydration ratio within the range of 60-70% for optimal results in typical household ovens.
Yeast Usage and Fermentation Duration
Key to crafting a dough rich in taste is the minimal application of yeast coupled with extended fermentation periods. With just 0.2% fresh yeast to the weight of the flour, we allow our dough to undergo fermentation for a 24-48 hour period. Such a gradual fermentation invites complex flavors to emerge, yielding easier-to-digest dough.
Salt's Dual Purpose
Salt's role extends beyond mere seasoning; it buttresses the gluten framework and moderates fermentation pacing. Incorporate fine sea salt amounting to 2.5-3% of your flour's weight. Introduce it once your flour and water are beginning to integrate to deter it from impeding the yeast's activity.
Fermentation, an Art Form
Once mixed, your dough should experience an initial bulk fermentation at ambient temperature for two hours, and then it should be portioned into balls. Transfer these into lidded containers and leave them in the refrigerator for 24-72 hours. It's during this extended cold fermentation that enzymatic activity transforms starches to sugars, instilling flavor and promoting that appealing golden crust our pizzas are known for.
Gentle Dough Handling
When the time comes to bake the pizza, take the dough out of the fridge 1-2 hours in advance, allowing it to reach its ideal temperature. When shaping, treat the dough delicately to maintain the air bubbles that contribute to its volume. Avoid rolling and instead use your fingers to stretch and shape, preserving those essential pockets of air.
Heat, the Final Component
Although our professional ovens can reach a searing 850°F (454°C), at-home ovens typically peak at about 550°F (288°C). To make up for this, utilize a preheated pizza stone or steel, heated for at least one hour, which supplies the crucial intense heat for a crispy exterior and light, airy middle.
Perfecting pizza dough is a progressive experience, each attempt offering new lessons. We urge you to track your observations, modify elements and explore what yields the best outcome in your kitchen.
Eager to behold our dough-shaping process firsthand? Attend our monthly pizza seminars where Culinary Expert Anna elucidates these methods with precision. For forthcoming sessions, take a glimpse at our events schedule!