At Crust & Crumble Haven, we're of the opinion that extraordinary pizza begins with extraordinary dough. Having honed our recipe over thirty years, we're eager to impart a few of our time-tested tips. While our precise recipe is a closely-guarded treasure, these fundamental guidelines can assist you in achieving pizzeria-standard pizza dough in your own kitchen.
Flour's Significance
The cornerstone of superior pizza dough is premium-grade flour. 00 flour is what we advocate, a finely milled Italian variety featuring a moderate protein level (normally about 12%), which furnishes an ideal mix of dough strength and delicacy. In the absence of 00 flour, bread flour is a respectable alternative, albeit with a marginally altered consistency.
Effective Use of Water
The temperature of the water is crucial for controlling fermentation duration and dough maturation. Employ chilled water near 45°F (7°C) for prolonged fermentation resulting in richer flavor, or use tepid water approximately 85°F (29°C) for a speedier process. Aim for a hydration percentage — water to flour ratio — of 60-70% to match typical home oven capability.
Yeast and Time Synergy
An essential key to a robustly flavored dough is minimizing yeast use and extending fermentation time. A mere 0.2% fresh yeast in relation to the flour amount is what we use for doughs that undergo fermentation for 24-48 hours. This gradual procedure cultivates intricate flavors and yields a more digestible dough.
Salt: A Dual-Purpose Ingredient
Salt offers more than just taste—it fortifies the gluten matrix and moderates fermentation. We suggest adding fine sea salt at a proportion of 2.5-3% relative to your flour mass. Introduce it post the initial mixing of flour and water to preclude direct yeast contact.
The Craft of Fermentation
Post-mixing, your dough should undergo a primary fermentation at an ambient temperature for two hours before apportioning into separate dough balls. Transfer these into lidded containers and refrigerate for 24-72 hours. During this chilled fermentation phase, enzymes decompose starches into sugars, enhancing flavor and achieving the golden-brown crust we're famous for.
Attentive Handling
When prepping pizza, bring the dough out of refrigeration 1-2 hours prior to baking to reach room temperature. Treat the dough with care to maintain the gas bubbles that have formed. Adapt the dough shape by pressing and stretching with fingertips as opposed to a rolling pin, which could deflate those crucial air voids.
Concluding Step: Heating
Our specialty ovens attain upwards of 850°F (454°C), but average home ovens tend to max out around 550°F (288°C). To make up for this, place a preheated pizza stone or steel inside for at least one hour prior to cooking. This mimics the intense lower heat necessary for a well-crisped crust with a fluffy inside.
Mastery of pizza dough comes from experimentation and practice. Every dough batch is an opportunity to learn. Take note of outcomes, modify conditions, and uncover the optimal practice for your home baking setup.
Keen to see this in action? Attend one of our monthly pizza workshops where Chef Julian exhibits these methods up close. For future workshop dates, glance at our events calendar!