At Crust & Dreamery, we hold the conviction that outstanding pizza is founded on outstanding dough. Following in excess of thirty years meticulously refining our concoction, it's our pleasure to divulge some of our doctrinal wisdom. Albeit the precise concoction must endure a closely held esteem, the guidelines we offer will assist you in crafting a pizzeria calibre pizza crust within the confines of your home kitchen.
Importance of Flour Type
The cornerstone of consummate pizza dough lies in the use of superior flour. 00 flour comes highly recommended by us, being finely ground Italian flour with a moderate protein level of around 12%, which ensures an optimal mix of robustness and softness. In the absence of 00 flour, as an alternative, bread flour can be employed, noting that the texture shall exhibit a perceptible distinction.
Attention to Water Temp and Moisture
The heat level of your water is pivotal in determining the dough's fermentation duration and structural development. Opt for frigid water at approximately 45°F (7°C) for a protracted fermentation that enhances taste, or lukewarm water near 85°F (29°C) for expedited fermentation. The hydration quotient, the proportion of water to flour, is ideally set between 60-70% for ovens typically found in homes.
Yeast Amount and Time
The secret to a dough with depth in taste is to utilize minimal yeast and extend the fermentation period. Our standard calls for a mere 0.2% fresh yeast in relation to the weight of the flour, allowing for a fermentation process of 24-48 hours. This prolonged tenure lets flavors to develop their complexity, whilst resulting in dough that's more easily digested.
Salt's Role Beyond Seasoning
Salt's role transcends merely seasoning your dough—it's essential in fortifying the gluten matrix and moderating fermentation. We suggest fine sea salt at a measure of 2.5-3% of your flour's weight. Introduce it after beginning to amalgamate your flour with water to thwart direct contact with yeast.
The Craftsmanship of Fermentation
Subsequent to mixing, your dough should undergo a primary fermentation at ambient temperature for a span of 2 hours, then be portioned into balls. These should then be ensconced in lidded vessels and refrigerated for a period ranging from 24-72 hours. It is within this chilled fermentation that true alchemy takes place—starches are fragmented into sugars that impart both a rich flavor and the coveted golden hue of our crusts upon baking.
Delicate Handling
When the instant comes to craft your pizza, extract the dough from the chilly confines of the refrigerator 1-2 hours ahead of baking to let it acclimatize. Maintain gentleness in handling the dough to keep the evolved gas bubbles intact. Employ your digits in pressing and expanding the dough, refraining from resorting to a rolling pin which could deflate the integral air pockets.
Elevating with Heat
While our specialized ovens can ascend to the sweltering heights of 850°F (454°C), the domestic oven will generally peak at roughly 550°F (288°C). To make up for it, employ a pizza stone or steel that's been sufficiently heated for at least one hour. This mirrors the fierce underheat needed to assure a crust that's simultaneously crisp and delicately aerated.
The path to pizza dough mastery is one of continuous learning, with each attempt offering insights into the intricacies of the process. We urge you to take meticulous notes, adjust elements as needed, and ultimately uncover the formula that thrives in the idiosyncrasies of your home environment.
Keen on witnessing our dough preparation first-hand? Enroll in one of our monthly pizza-making workshops where Chef Julian will demonstrate these techniques in exhaustive detail. Peep at our events calendar to spot forthcoming sessions!