Here at Crust & Craft Pizzeria, our philosophy is that the best pizzas hinge upon outstanding dough. With over 30 years of refinement, we’re thrilled to divulge key aspects of our technique. Our specific composition remains a company secret, but the following guidelines will aid you in achieving commercial-grade pizza dough within your home kitchen.
Choosing the Right Flour
Fantastic pizza dough begins with premium flour. Opt for 00 flour, an ultra-fine Italian variant with a moderate protein percentage of about 12%, to strike a balance between elasticity and softness. In the absence of 00 flour, bread flour can serve as an alternative though the texture may vary somewhat.
Optimal Water Temperature for Dough Consistency
Your water's temperature is crucial for dough maturity and the fermentative process. Cooler water at roughly 45°F (7°C) is perfect for extended fermentation, enhancing the flavor. On the other hand, warmer water near 85°F (29°C) speeds up fermentation. Aim for a hydration level of 60-70% relative to the flour for the best results in typical household ovens.
Yeast Usage and Fermentation Time
A key to savory dough is minimal yeast combined with prolonged fermentation. By utilizing only 0.2% fresh yeast in proportion to the flour, we allow our dough to rise for 24-48 hours. This pace encourages the development of intricate flavors and results in a more digestible dough.
The Role of Salt
Beyond taste, salt reinforces gluten networks and manages the fermentation. A consistent measure is approximately 2.5-3% of the weight of your flour. Introduce it once your flour and water are partially mixed to prevent direct yeast contact.
Fermentation’s Fine Points
Post-mixing, permit your dough to undergo primary fermentation at room temperature for a couple of hours before portioning it into balls. These should then be stored in closed containers and refrigerated for a duration ranging from one to three days. The cold ferment is where flavors are enriched and sugars are formed, contributing to the crust's appealing browning.
Dough Management
Prior to baking your pizza, let the dough acclimatize for an hour or two. While handling the dough, be delicate to retain the formed air pockets. Rather than rolling, a gentle pressing and stretching with fingertips are preferable.
Concluding with Heat
Our professional ovens hit 850°F (454°C), but home ovens typically cap at about 550°F (288°C). To approximate, use a well-preheated pizza stone or steel, ensuring you get a crisply baked bottom and a light interior.
The mastery of pizza dough is an evolving process; each preparation imparts new insights. We encourage the documentation of your experiences, tweaking variables, and finding what succeeds in your kitchen.
To witness our dough-crafting firsthand, join us at our monthly pizza-making classes where Chef Julian brings these concepts to life. Find the next available session on our event schedule!