At Crust & Craft Pizzeria, the key to an extraordinary pizza lies in the dough, and we're proud of the fine-tuning that's gone into our recipe over the past 30 years. Though we can't divulge the exact ingredients (we've got to keep some mystique!), we're eager to let you in on fundamental tips to recreate a professional-grade pizza base in your own kitchen.
Choosing the Right Flour
The base for any stellar pizza dough begins with premium flour. 00 flour is what we suggest; it's an Italian-milled flour that’s ground to a fine consistency with around 12% protein content, hitting that sweet spot between elasticity and softness. In a pinch, bread flour will suffice, but bear in mind the final texture will be a tad different.
Optimizing Water Temperature for Hydration
Water temperature is pivotal in managing dough fermentation speed and structure. For a drawn-out fermentation, giving a richer taste, water should be cool, about 45°F (7°C). If a speedier fermentation is desired, opt for lukewarm water near 85°F (29°C). Aim for 60-70% hydration ratio for optimal results in a standard home oven.
The Less Yeast, the Better
A top tip for a delectable dough is to be conservative with yeast and generous with fermentation time. Approximately 0.2% of fresh yeast to the weight of flour will suffice, leaving the dough to slowly ferment over 24-48 hours. This patience rewards you with a dough that’s full of complex flavors and more easily digested.
Salt and Its Structural Significance
Salt is a critical ingredient not only for its savoury hit but also because it fortifies the gluten network and moderates fermentation. A fine sea salt, amounting to 2.5-3% of your flour weight, should be sprinkled once your flour and water have started to merge, keeping it separate from the yeast initially.
The Craftsmanship of Fermentation
Post-mixing, give the dough a bulk fermentation at ambient temperature for a couple of hours, then divvy it up into individual portions. Store these in sealed containers and chill them for anywhere from one to three days. It's during this cold fermentation stage that starch transforms into sugars, conferring both taste and the golden-brown finish of our crusts.
Gentle Dough Handling
When destined for the oven, remove dough portions early, allowing them about an hour or two to reach room temperature. Be tender when handling to maintain the built-up air pockets. Rather than rolling, use your fingers to press and stretch, maintaining those precious bubbles for a light, airy crust.
Crucial Ingredient: Heat
Whilst we utilize wood-fired ovens that hit 850°F (454°C), domestic ovens tend to cap at 550°F (288°C). Make up for this by heating a pizza stone or steel for a solid hour before baking. This ensures a blisteringly hot surface to emulate the crisp crust and pocketed interior akin to professional establishments.
Perfecting your pizza dough is a continuous process, with each attempt teaching a new lesson. Tracking adjustments, noting the outcomes, and adapting to your kitchen's conditions are all part of the craft.
For those yearning to observe our dough-preparation firsthand, come along to one of our monthly pizza-making workshops where Chef Julian provides an in-depth look at these practices. Visit our event schedule for forthcoming sessions!