At Crust & Craft Ovenhouse, we're of the mindset that extraordinary pizza is built upon extraordinary dough. With over thirty years dedicated to refining our recipe, we're thrilled to divulge some key insights with you. Though we hold back on sharing our precise recipe (we've got to keep some secrets!), these guidelines will enable you to craft a high-quality pizza dough in your own kitchen.
Choosing the Right Flour
The cornerstone of excellent pizza dough lies in the use of premium flour. 00 flour is our choice; it's a finely milled Italian variety with a moderate 12% protein content, achieving an optimal blend of firmness and softness. If 00 flour eludes you, bread flour can serve as an alternative, but expect a slight alteration in texture.
Optimal Water Temperature and Dough Hydration
Your water's temperature is pivotal as it dictates fermentation duration and dough texture. For extended fermentation and superior flavor, opt for cold water at approximately 45°F (7°C). For hastened fermentation, warmer water at about 85°F (29°C) is preferred. Maintain hydration levels of the dough within the 60-70% range for ideal results in typical home ovens.
Yeast Content and Fermentation Time
Less yeast and more fermentation time are the secrets to a rich-tasting dough. We employ a mere 0.2% fresh yeast by flour weight and let our dough ferment for a period ranging from 24 to 48 hours. This prolonged time allows the flavor profile to deepen and results in a dough that's more digestible.
The Role of Salt Beyond Flavoring
Salt's purpose surpasses simple flavor enhancement; it bolsters the dough's gluten network and modulates fermentation. Integrating fine sea salt at a proportion of 2.5-3% to your flour weight is advisable. Ensure to mix it in once the flour and water blend to prevent the salt from coming into direct contact with the yeast.
Fermentation: An Art Form
Following the mixture process, let your dough undergo bulk fermentation at ambient room temperature for a couple of hours, then segregate it into individual portions. Store these segments in lidded containers and refrigerate them for 24 to 72 hours. During this cold fermentation phase, enzymes convert starch into sugars, enriching the flavor and contributing to the crust's appealing browning.
Gentle Dough Handling
When it's time to bake, take the dough out of the fridge 1-2 hours in advance to come to room temperature. Address the dough with care, preserving the gas bubbles formed. Rather than rolling it out, employ your fingers to gently press and spread the dough, keeping the air pockets intact.
Bringing the Heat
While we use wood-fired ovens reaching 850°F (454°C), a regular home oven commonly peaks at about 550°F (288°C). To emulate the intense base heat, preheat a pizza stone or steel for at least one hour. This approach will help you to acquire a crust that's both crisp and airy inside.
Perfecting pizza dough is an evolving process, with every batch offering new lessons. Keeping a journal, tweaking variables, and exploring what suits your kitchen best is all part of the fun.
To witness our dough-making method firsthand, come to our monthly pizza classes, where Chef Giulio meticulously walks through these steps. See our event schedule for forthcoming sessions!