At Crust & Craft Pizzeria, our philosophy is that outstanding pizza is born of outstanding dough. With over 30 years refining our craft, we're eager to offer a glimpse into some of our dough making secrets. While our exact recipe stays a mystery (some things are better left unchanged!), these guidelines will assist you in achieving pizzeria standard pizza dough in your kitchen.
Choice of Flour
The cornerstone of superior pizza dough lies in the choice of flour. 00 flour, a delicately milled Italian variant with an ideal protein level of approximately 12%, is our top choice for achieving that perfect mix of resilience and softness. If 00 flour is out of reach, a decent second option would be bread flour, although expect a variance in texture.
Hydration and Water's Warmth
The warmth of the water you use can significantly influence the time it takes for the dough to ferment and its overall development. Cold water, approximately 45°F (7°C), is optimal for slow fermentation, enhancing flavor, while warmer water, near 85°F (29°C), speeds up the process. Aim for a hydration level, the water to flour ratio, of 60-70% to suit most residential ovens.
Yeast and Time: A Purposeful Balance
A profound secret to a rich, palatable dough is to utilize minimal yeast but give it ample time to ferment. We use only 0.2% fresh yeast relative to our flour's weight, allowing for 24-48 hours of fermentation. This lengthy duration cultivates a depth of flavor and results in dough that is more easily digestible.
Salt’s Role Beyond Taste
Salt serves not merely as a flavor enhancer for your dough—it fortifies the gluten network and moderates fermentation. We opt for fine sea salt at a rate of 2.5-3% relative to the flour's weight, ensuring it's mixed in after the flour and water have begun to blend, avoiding direct contact with yeast.
The Craft of Fermenting Dough
Post-mixing, let your dough undergo bulk fermentation at ambient temperatures for 2 hours before dividing it into separate balls. Place these portions in lidded containers and cool them in your fridge for anywhere from 24-72 hours. Such cold fermentation works wonders, with enzymes converting starches to sugars, imparting both the flavor and the distinctive browning you witness in our crusts.
Gentle Handling of Dough
When ready to bake, remove the dough from the fridge 1-2 hours ahead to bring it to room temperature. Be delicate with the dough to maintain the gases that have formed. Push and stretch the dough with your fingertips instead of using a rolling pin, which would deflate those crucial air bubbles.
Intense Heat for the Perfect Finish
Our professional wood-fired ovens achieve searing heats of 850°F (454°C), but home ovens typically have a ceiling of about 550°F (288°C). To get close to this effect, preheat a pizza stone or steel for at least one hour to mimic the sharp bottom heat needed for a crisp crust and fluffy heart.
Creating the perfect batch of pizza dough is an evolving process, with each attempt teaching you more. We suggest keeping a journal of tweaks made and results attained to find out what best suits your home setup.
Keen to watch the dough crafting firsthand? Attend one of our monthly pizza workshops led by Chef Giovanni, who shares these methods in depth. Peek at our events schedule for forthcoming workshop dates!