At Crust & Craft Dough House, we're convinced that extraordinary pizza begins with outstanding dough. With over thirty years spent refining our mixture, we're thrilled to divulge a few of our tips. Of course, our precise recipe is a treasured secret we must keep, but these guidelines will steer you towards a restaurant-caliber pizza dough in your own kitchen.
Flour Quality is Crucial
Superb pizza dough starts with high-grade flour. Our preference is 00 flour, known for its fine grind and optimal protein level, which hovers around 12%. This combination yields an ideal mix of elasticity and softness. If 00 flour is unavailable, bread flour can be employed as an alternative, bearing in mind that the final texture won't be quite the same.
Temperature and Dough Hydration
The water's temperature is crucial as it dictates the fermentation duration and the maturation of the dough. Cool water, around 45°F (7°C), is suited for slow fermentation which enhances taste, whereas tepid water, approximately 85°F (29°C), is better for a swifter fermentation. Generally, a hydration level (water to flour ratio) in the 60-70% range suits most domestic ovens.
Less Yeast and More Time
To achieve a truly flavorful dough, minimize the yeast amount and extend the fermentation period. We utilize a mere 0.2% fresh yeast in relation to the flour's weight to allow a fermentation timing of 24-48 hours. This leisurely approach permits the development of intricate tastes while yielding a more digestible dough.
Salt's Role Beyond Flavoring
More than just a flavor enhancer, salt solidifies the gluten matrix and modulates fermentation. We recommend using fine sea salt at a 2.5-3% proportion of the flour's weight. It's best added once the flour and water begin to amalgamate, preventing direct yeast and salt contact which might hinder the yeast's activity.
Mastering Fermentation
Post mixing, grant your dough a bulk fermentation at ambient temperature for a couple of hours, then segregate it into individual portions. Store these in sealed containers and chill for 24-72 hours. During this phase of cold fermentation, enzymes transform starches into sugars, enriching the flavor and contributing to our crusts' distinct browning.
Gentle Handling
Prior to crafting your pizza, let the dough return to a near room temperature by extracting it from the fridge 1-2 hours before baking. When shaping the dough, a gentle touch is vital to maintain the air pockets within; press and stretch with your fingertips rather than a rolling pin, which would deflate them.
Heat: The Finishing Stroke
While our ovens achieve an immense 850°F (454°C), typical home ovens have a ceiling of about 550°F (288°C). Make up for this by using a pizza stone or steel that has been preheated for an extensive period. This mimics the fierce bottom heat required for a crunchy exterior and a fluffy inside.
Perfecting pizza dough is an evolving process. Every preparation offers new insights. Take notes, tweak factors, and figure out what yields the best results in the conditions of your kitchen.
Curious to see our dough preparation firsthand? Participate in our monthly pizza workshops where Chef Elena imparts her skills in detail. Check out our list of events for forthcoming sessions!