At Crust & Craftsmanship, we're of the opinion that outstanding pizza begins with outstanding dough. With over thirty years spent refining our recipe, we're thrilled to offer you a glimpse into some of our dough-making wisdom. While the proprietary mix itself remains our little secret, the following guidelines will assist you in achieving professional-grade pizza dough in your own kitchen.
Flour is Key
Quality flour is the cornerstone of superior pizza dough. 00 flour, an Italian variety with a fine texture and a moderate protein level (about 12%), is ideal, offering a perfect mix of elasticity and softness. If 00 flour isn't available, bread flour can serve as a suitable replacement, although you may notice a subtle variation in texture.
Water Temp and Dough Hydration
The water's temperature can significantly influence the fermentation duration and the dough's formation. Use chilly water around 45°F (7°C) for extended fermentation that improves flavor, whereas lukewarm water around 85°F (29°C) accelerates the process. Aim for a hydration ratio of 60-70% when calculating water to flour ratio, which works well for most domestic ovens.
Yeast Economics
Distinctive dough flavor originates from using minimal yeast and granting it ample time to ferment. Our technique involves a mere 0.2% of fresh yeast compared to the weight of the flour for dough to ferment over 24-48 hours. This gradual ferment yields intricate flavor profiles and yields a more digestible dough.
Salt's Dual Role
More than just enhancing taste, salt bolsters the gluten network and moderates fermentation. A fine sea salt, constituting 2.5-3% of your flour's weight, is advised. Integrate it once the flour and water are partially mixed, avoiding direct contact with the yeast.
Fermentation Craft
After integrating your ingredients, allow the dough to undergo bulk fermentation at ambient temperature for a couple of hours before dividing it into balls. Store these balls in sealed containers and refrigerate for 24-72 hours. During this period, enzymes convert starches into sugars, enriching the flavor and contributing to the crust's appealing golden color.
Delicate Handling
When ready to bake, take the dough out of the refrigerator about an hour or two prior to allow it to reach room temperature. Be gentle with the dough to keep the air bubbles intact. Use your fingers to press and spread the dough, avoiding the use of a rolling pin which deflates the bubbles.
Heat: The Finishing Element
Despite our wood-fired ovens attaining a scorching 850°F (454°C), home ovens usually top out at approximately 550°F (288°C). To mimic the effect, preheat a pizza stone or steel for at least one hour, giving you the intense bottom heat critical for a crispy crust with a fluffy middle.
Perfecting the pizza dough craft is an ongoing pursuit. Every batch is an educational experience about the dough lifecycle. We suggest keeping a journal of your adjustments and findings to nail down the best approach for your home setup.
Keen on observing our dough crafting firsthand? Come to one of our pizza workshops held monthly, where Chef Anna showcases these methods in detail. For dates, have a look at our events schedule!