Here at Crust & Crumble Pizzeria, we're passionate believers that extraordinary pizza begins with extraordinary dough. With over thirty years of refining our technique, we're thrilled to impart some of our guarded secrets with you. While we hold back our precise mixture (as some customs must stay untouched!), these fundamentals will steer you towards achieving a restaurant-caliber pizza dough in your own kitchen.
Importance of Flour Quality
The cornerstone of superior pizza dough lies in the quality of flour. Our go-to choice is 00 flour, a finely-milled Italian variant with a moderate protein level (close to 12%), ensuring an ideal mix of elasticity and softness. Should 00 flour elude you, bread flour can serve as a solid alternative, albeit with a marginally altered consistency.
Significance of Water Temperature and Hydration
The water temperature is crucial as it influences the dough's fermentation time and overall maturation. Opt for cold water at about 45°F (7°C) for prolonged fermentation, which enriches the flavor, or lukewarm water at approximately 85°F (29°C) for a faster process. The dough's hydration, the water to flour ratio, typically ranges from 60% to 70% for standard home ovens.
Opt for Less Yeast and More Time
A pivotal secret to an aromatic dough is minimal yeast use coupled with extended fermentation. With only 0.2% fresh yeast in proportion to the flour, our dough undergoes 24-48 hours of fermentation. This leisurely pace fosters the development of sophisticated flavors and results in a dough that's more digestible.
Role of Salt Beyond Taste
Salt's role extends beyond mere flavor enhancement—it fortifies the gluten network and modulates yeast activity. We advise incorporating fine sea salt at a ratio of 2.5-3% to flour weight. Integrate it once the flour and water begin merging, as direct contact with yeast should be avoided.
Mastering Fermentation
Post-mixing, grant the dough a room temperature bulk fermentation for a couple of hours, then parcel it out into separate balls. Encase these individual portions in lidded containers and chill for 24-72 hours. It's during this cold fermentation phase that the true alchemy occurs—enzymes systematically convert starches into sugars, enriching the flavor and enabling the crust to gain its noted browning during baking.
Gentle Dough Handling
Prior to pizza assembly, let the dough acclimate at ambient temperature for 1-2 hours. Gentle handling is vital to maintain the gaseous bubbles that have formed. Rather than rolling it out, use gentle fingertip pressure to shape and stretch the dough, thus safeguarding those integral air pockets.
Concluding with Heat
Despite our wood-fired ovens reaching a brimming 850°F (454°C), common household ovens often cap at 550°F (288°C). To mimic this, prep a pizza stone or steel by heating it for at least an hour beforehand, ensuring the intense base heat necessary for that desired crispy shell with a lofty inside.
Attaining proficiency in pizza dough is more about the voyage than the end goal. Every batch is an educational experience, offering insights into the craft. We encourage note-taking, tweaking variables, and exploration to discern what succeeds in your distinctive kitchen.
Keen to witness our dough-making process firsthand? Attend one of our monthly pizza workshops where Chef Luca delves into these techniques. For upcoming sessions, refer to our events calendar!