Here at Crust & Crafts Pizzeria, we are passionate believers that the foundation of an outstanding pizza is its dough. With over 30 years dedicated to refining our recipe, we're thrilled to divulge some core insights for outstanding dough. While the full recipe remains our own cherished secret, these core principles will assist in crafting high-quality pizza dough within your own kitchen.
Choosing the Right Flour
The key to perfect dough lies in the quality of the flour used. 00 flour, characterized by its fine texture and moderate protein content of approximately 12%, is our go-to selection for achieving an ideal mix of dough resilience and suppleness. For those without access to 00 flour, a viable alternative is high-grade bread flour, with the caveat of a modest change in texture.
Optimal Water Temperature and Dough Hydration
Your results are significantly impacted by the temperature of the water used. Utilize cool water, about 45°F (7°C), for lengthier fermentation that enhances taste, or warmer water at 85°F (29°C) for a speedier process. Aim for a hydration range between 60-70% proportional to flour for best performance in typical domestic ovens.
Yeast Usage and Fermentation Time
For dough rich in flavor, the secret lies in minimal yeast with extended fermentation times. With just 0.2% fresh yeast in relation to the flour, our doughs have a fermentation period that spans 24-48 hours. This slow fermentation cultivates a complexity in flavor and results in a dough that's more easily digested.
Salt’s Role in Dough Preparation
Salt’s function extends beyond mere flavor enhancement. It is crucial for reinforcing the gluten network and modulating yeast activity. Fine sea salt, amounting to 2.5-3% of the flour weight, is added once the flour and water start to integrate, preventing direct yeast contact which could hinder its effectiveness.
Fermentation: The Technique
Post-mixing, the dough should be allowed to initially ferment at a normal room temperature for a couple of hours before being divided into separate portions. These are then sealed in containers and refrigerated from 24 to 72 hours. During this stage, known as cold fermentation, enzymes convert starches to sugars, contributing to both the taste and the caramelized appearance of our pizzas.
Gentle Dough Handling
When ready for pizza making, retrieve your dough from cooling a couple of hours beforehand to warm. It should be handled with care to maintain the air bubbles. Gently press and stretch the dough with your fingertips instead of rolling it out, which could deflate the incorporated air pockets.
The Impact of Heat
While our ovens reach a blistering 850°F (454°C), normal kitchen ovens typically max out at around 550°F (288°C). To make up for this, we suggest using a pre-heated pizza stone or steel for at least an hour to simulate the intense heat required for a crispy crust and fluffy interior.
The craft of making pizza dough is an evolving process where every attempt teaches you something new. We encourage you to document your findings, tweak the variables, and figure out what best suits your kitchen.
To witness our dough formation process and gain further insights, consider attending one of our monthly pizza workshops where Chef Adrian demonstrates these techniques closely. Refer to our events schedule for the upcoming dates!