At Crust & Craft Pizzeria, our philosophy is that exceptional pizza begins with superior dough. With over 30 years in refining our mix, we're delighted to unveil some insider techniques. Our precise recipe is kept under wraps (traditions are sacred, after all!), but we're happy to guide you in crafting your own top-quality pizza dough at home.
Choosing the Right Flour
The cornerstone of splendid pizza dough lies in the quality of flour used. Opt for 00 flour—finely milled Italian flour with a medium protein content, around 12%. This strikes a seamless balance between elasticity and tenderness in the dough. If you're unable to find 00 flour, bread flour can be a decent alternative, albeit with a noticeable change in texture.
Optimal Water Temperature and Dough Hydration
The water's temperature you use plays a crucial role in the length of fermentation and the overall development of the dough. To achieve a slower, flavor-enhancing fermentation, use water around 45°F (7°C). Warmer water around 85°F (29°C) can speed up the fermentation process. A hydration ratio (water to flour) of 60-70% works best in most domestic ovens.
Yeast Use and Fermentation Duration
To capture a rich flavor profile in the dough, it's vital to limit yeast use and allow prolonged fermentation. We typically use just 0.2% fresh yeast of the flour's weight, letting the dough ferment between 24 to 48 hours. This measured approach cultivates complexity in taste and enhances the digestion-friendly qualities of the dough.
Salt’s Role Beyond Taste
While primarily tasked with seasoning, salt also fortifies the gluten network and acts as a fermentation regulator. It's best to introduce fine sea salt at around 2.5-3% of your flour weight into the mix after the flour and water begin to merge, preventing the yeast from being directly exposed to the salt.
The Fermentation Magic
Following the initial mix, grant your dough a room temperature bulk fermentation period of two hours, then segment it into individual portions. Enclose these portions in lidded containers and refrigerate them from 24 to 72 hours. The low-temperature fermentation is when enzymes convert starches into sugars, which are key in creating both a flavorful base and the appealing brown crust in our pizzas.
Gentle Dough Manipulation
When you're ready to bake, take the dough out of the fridge for 1-2 hours beforehand to bring it up to baking temperature. Treat the dough delicately to maintain the built-up air bubbles. Rather than rolling, softly press and stretch out the dough using your fingers, to maintain the air-filled structure.
Final Element: Intense Heat
Despite our professional ovens heating up to 850°F (454°C), most domestic ovens tend to max out at about 550°F (288°C). Counteract this by preheating a pizza stone or steel for at least an hour, which will provide the strong base heat needed for a crisp crust and a well-risen texture.
Perfecting pizza dough is all about learning and adaptation; each preparation can offer new insights. We suggest keeping a record of your attempts, experimenting with the variables, and noting what yields the best results in your kitchen setting.
For a live observation of our dough-crafting procedure, consider attending one of our monthly pizza-making classes where Chef Julian imparts these skills in greater detail. For future schedules, keep an eye on our event calendar!