Here at Crust & Crumble Pizzeria, our ethos is that the cornerstone of an outstanding pizza is in the quality of its dough. With more than thirty years honing our mix, we are thrilled to divulge a few of our dough-making secrets. Without disclosing our precise mixture (as some customs are meant to be kept private), we'll offer you tips to craft high-end pizza crusts within your home kitchen.
Flour of High Pedigree
Superior pizza dough starts with first-rate flour. 00 flour, which is a smooth Italian flour with moderate protein content, around 12%, is our top recommendation. It strikes a delicate balance between robustness and pliability. In the absence of 00 flour, bread flour can serve as a replacement, albeit with a nuanced change in texture.
Water's Temperature and Binding Proportion
Water's warmth is pivotal for the timing of fermentation and the development of your dough. Employ cold water, about 45°F (7°C), for an extended fermentation that enriches taste, or slightly warm water, around 85°F (29°C), for a faster fermentation. The ratio of water to flour, also known as hydration, should ideally sit between 60-70% for the typical home oven.
Understated Yeast, Prolonged Fermentation
The key to a tasty dough lies in using a minimal amount of yeast and extending the fermentation duration. For doughs that ferment for one to two days, we use a mere 0.2% fresh yeast based on the flour weight. This drawn-out period cultivates depth in flavor while yielding a dough that's easier for the body to absorb.
Salt: The Pillar of Texture and Fermentation
While salt is recognized for its flavor-enhancing properties, it also plays a crucial role in solidifying the gluten network and moderating yeast activity. Our suggestion is to employ fine sea salt at a quantity of 2.5-3% of the flour weight. Introduce it once the flour and water have begun to merge to avert direct yeast contact, which can impede yeast function.
Fermentation as a Craft
Post-mixing, let your dough undergo initial fermentation at room temperature for a couple of hours before apportioning it into separate dough balls. These individual portions should then be placed in covered containers and refrigerated for one to three days. It's during this refrigeration that biochemical transformations occur, converting starches to sugars, which not only enhances taste but also contributes to the appealing browning effect in our dough crusts.
Delicate Treatment
When preparing to bake your pizza, take the dough out of the fridge an hour or two beforehand to bring it up to temperature. When shaping the dough, be gentle to maintain the developed air pockets. It's advisable to form the dough with the tips of your fingers instead of rolling it out, which can deflate those all-important bubbles.
Concluding Step: High Heat
Our professional wood-fired ovens reach an impressive 850°F (454°C), a temperature most domestic ovens cannot achieve, typically maxing out at approximately 550°F (288°C). To mimic this high heat, place a pizza stone or steel in the oven and preheat it for a lengthy duration, around an hour. This will provide sufficient bottom heat to render the crust bottoms crisply while keeping the interior light and fluffy.
Honing your craft in pizza dough preparation is an ongoing endeavor. Each attempt yields new insights. We encourage you to document your findings, make adjustments, and uncover the methods that suit your own cooking space.
For a practical demonstration of these techniques, consider visiting us for one of our monthly pizza crafting workshops, where Chef Luca will guide you through the process. You can find the dates for upcoming workshops on our events calendar!