At Crust & Dream Pizzeria, the belief is that superior pizza originates with superior dough. With over thirty years of refining our method, we're delighted to divulge a few of our dough-making tactics. Although our precise mixture must remain confidential, adhering to these core guidelines will assist you in crafting pizzeria-caliber pizza dough within your own kitchen.
Significance of Flour Quality
The key to excellent pizza dough is premium flour. 00 flour, an ultra-fine Italian flour with a moderate protein amount (approximately 12%), is suggested for dough with ideal suppleness and resilience. Should 00 flour be unattainable, bread flour can serve as an alternative, albeit with a contrast in texture.
Water's Heat and Dough's Moisture
Your water's temperature is crucial for regulating the dough's fermentation period and its overall maturation. Utilize cold water at about 45°F (7°C) for a slow fermentation that leads to enriched flavors, or warm water near 85°F (29°C) for a faster rise. The hydration rate, meaning the water-to-flour ratio, should stay within 60-70% for optimal results in domestic ovens.
Yeast Usage and Fermentation Timespan
To achieve a more flavorful dough, the trick is to use a minimal amount of yeast and allow a prolonged fermentation period. For doughs that we let ferment over 24 to 48 hours, a mere 0.2% of fresh yeast by flour weight is necessary. Such an unhurried fermentation process cultivates intricate flavors and results in a digestibly smoother dough.
Salt's Dual Purpose
Salt does double-duty by seasoning your dough and enhancing its gluten framework while also tempering the yeast's activity. Incorporate fine sea salt at about 2.5-3% of your flour's weight, ensuring you mix it in after the initial mingling of flour with water, to prevent it from directly interacting with the yeast.
The Craft of Fermenting
Post-mixing, permit your dough to undergo bulk fermentation at a room temperature setting for two hours, then divide and shape it into individual portions. Encase these in containers with secure tops and refrigerate for a timespan of 24-72 hours. It's during this chilled fermentation that the dough undergoes a transformation—enzymes decompose the starches into sugars, which enrich the flavor and ensure the crust achieves a beautiful golden hue.
Gentle Dough Management
When you're ready to bake, remove the dough from its cool environment 1-2 hours in advance to warm. When handling, do so with a light touch to conserve the developed air bubbles within the dough. Stretch and shape the dough using your fingertips, rather than rolling it out, to maintain those essential air-filled pockets.
Concluding with a Blast of Heat
Our professional ovens can reach an impressive 850°F (454°C), but typical home ovens generally peak at 550°F (288°C). To make up for this, bake your pizza on a stone or steel that's been pre-heating for at least an hour to deliver the needed intensive heat for a crisp crust and airy core.
Mastering the art of pizza dough is an evolving process, with each preparation teaching you about the art. Keep a record of your adjustments to observe what suits your kitchen conditions the best.
To witness our dough crafting firsthand, consider attending one of our monthly pizza-making sessions where Chef Giovanni demonstrates these methods in depth. Refer to our events calendar to see the upcoming workshop dates!