Here at Crust & Craft Pizzeria, our philosophy is that a remarkable pizza begins with outstanding dough. With more than thirty years refining our blend, we're thrilled to impart some insights with you. While our precise mixture remains a closely guarded secret, we can teach you how to create top-notch pizza dough in your own kitchen.
Choice of Flour is Crucial
A superb pizza dough's cornerstone is premium flour. Our recommendation is 00 flour, a fine Italian product with a moderate protein presence of about 12%, which provides an ideal mix of elasticity and softness. Bread flour can be used if “00” flour is not available, but expect a marginally altered consistency.
Water's Temperature and Dough Hydration
The water's heat can significantly influence the dough's fermentation duration and its dynamics. For an extended fermentation that enhances flavor, opt for cold water at approximately 45°F (7°C). Should you prefer a faster fermentation, select lukewarm water at around 85°F (29°C). Aim for a hydration percentage ranging between 60-70% for optimal results in conventional home ovens.
Reduced Yeast, Prolonged Fermentation
A critical tip for tasteful dough is minimizing yeast use and maximizing fermentation period. For 24-48 hour fermentations, we utilize a minuscule 0.2% fresh yeast in proportion to the flour. This gradual method embellishes the flavor and results in a more digestible dough.
Salt—Beyond Seasoning
Salt not only enhances dough flavor—it amplifies gluten formation and tempers fermentation. We suggest fine sea salt at a rate of 2.5-3% of your flour weight. Incorporate it once the flour and water have started blending to reduce its immediate interaction with the yeast.
Fermentation: A Craft
Post-mixing, allocate roughly 2 hours for bulk fermentation at room temperature. Subsequently, split into individual balls and enclose them in lidded containers to refrigerate for 24-72 hours. It's during this cooler fermentation that enzymes transform starch into sugars, which in turn contributes to the flavor and the characteristic crust browning.
Handling Dough Delicately
When it's pizza creation time, extract the dough from the cool storage 1-2 hours beforehand to let it reach room temperature. Handle it tenderly to keep the gas bubbles intact. Employ your fingertips to press and spread the dough; avoid rolling it out and squashing those essential air cavities.
The Essential Element: Intense Heat
Although our specialty ovens can surge to 850°F (454°C), most home ovens have a peak capability of roughly 550°F (288°C). To adapt, use a pizza stone or steel that you've heated for at least an hour to simulate the powerful bottom heat required for an exquisite and light crust.
Honing your pizza dough skills is a continuous adventure. Every preparation teaches you more about the art. Document observations, tweak the variables, and unearth the practices that best suit your cooking space.
For a hands-on experience with our dough-preparation method, attend one of our monthly pizza seminars where Chef Lorenzo lays out these techniques in detail. Swing by our events calendar to find the next session!