Here at Crust & Craft Pizzeria, we're of the mind that superb pizza is born of superb dough. With over thirty years to refine our craft, we're delighted to impart some of our dough-making wisdom. Though the precise recipe remains our closely held heirloom, the guidelines we provide will enable you to produce dough of pizzeria caliber in your own kitchen.
Flour's Importance
The key to exceptional pizza dough lies in the flour's quality. 00 flour, an ultra-fine Italian variety with a moderate protein level (about 12%), is advisable for a blend of elasticity and delicacy. If 00 flour is unavailable, bread flour makes a decent replacement, albeit with a marginally altered texture.
Water's Role and Dough Hydration
The water's temperature can shape your dough's fermentation period and texture. To foster gradual fermentation and enhance flavor, opt for colder water, roughly at 45°F (7°C). Conversely, for an expedited fermentation process, warmer water at approximately 85°F (29°C) is preferable. A home oven's humidity, or water-to-flour ratio, ought to range from 60% to 70%.
Limited Yeast, Lengthened Time
To cultivate a richly flavored dough, use minimal yeast and afford it ample fermentation time. Our recipe calls for a mere 0.2% of fresh yeast based upon the flour's weight, allowing for a slow 24-48 hour fermentation. This method fosters the emergence of sophisticated flavors and yields dough that's more digestible.
Salt's Multi-Functional Role
Salt is vital not solely for seasoning but also for fortifying the gluten framework and modulating fermentation. A proportion of fine sea salt, about 2.5-3% of your flour weight, is optimal. Incorporate it once your flour and water mixture begins to unite, averting direct yeast contact.
The Craft of Fermentation
Post-mixing, let your dough undergo bulk fermentation at ambient temperature for a couple of hours, then apportion into individual balls. Stow these in lidded containers and chill for 24-72 hours. During this cold fermentation, enzymatic actions convert starches into sugars, enriching the flavor and facilitating the crust's inviting browning.
Handling with Attention
When it's time to craft pizza, take your dough out of the fridge one to two hours before baking to let it reach room temperature. Take care to manage the dough delicately and maintain the gas-filled bubbles within. Rather than rolling, which would deflate these bubbles, gently press and stretch the dough with your fingers.
The Ultimate Element: Heat
Our wood-fired ovens can soar to 850°F (454°C), a heat unreachable by standard home ovens, which typically cap at 550°F (288°C). To bridge this gap, utilize a pizza stone or steel, preheated for no less than an hour. This ensures the potent underside thermal blast essential for a crispy exterior with a soft interior.
Mastering the art of pizza dough represents an ongoing lesson with every new preparation. Document your endeavors, alter the variables, and stumble upon the recipe that suits your kitchen's idiosyncrasies perfectly.
Intrigued to behold our dough-preparation firsthand? Attend our monthly pizza-making sessions where Chef Alessandro demonstrates these techniques. Peek at our events schedule for upcoming session dates!