Here at Crust & Crumble Pizzeria, we're of the mind that incredible pizza is built upon incredible dough. Our years, over 30 in fact, spent honing our recipe has led us to want to divulge a few of our dough-making insights. Regrettably, we must keep our exact recipe under wraps (tradition demands it!), but these fundamental techniques will guide you to producing quality pizza dough in your own kitchen.
Quality of Flour is Paramount
A vital element of excellent pizza dough is the use of superior flour. 00 flour is our go-to, a finely milled flour from Italy boasting a moderate protein level (roughly 12%), which ensures an ideal mix of elasticity and softness. In the absence of 00 flour, bread flour can serve as a replacement, bearing in mind the final texture will differ slightly.
Hydration and Water Temperature
Water temp influences fermentation duration and dough maturation. For extended fermentation, resulting in enhanced flavor, employ cold water at about 45°F (7°C). Warmer water closer to 85°F (29°C) is preferred for a more rapid fermentation. Aim for a hydration range of 60-70% for dough meant for standard residential ovens.
Fermentation: The Slow and Steady Approach
A critical element for a tasty dough is the use of minimal yeast coupled with prolonged fermentation. We typically use a scant 0.2% of fresh yeast in proportion to our flour for doughs that ferment between 24 to 48 hours. This extended process not only fosters intricate flavors but also contributes to a more digestible dough.
Salt - A Dual Purpose Ingredient
Salt doesn't just infuse your dough with flavor—it fortifies the gluten network and moderates yeast activity. We suggest a fine sea salt dosed at 2.5-3% compared to your quantity of flour. Introduce the salt once the flour and water are partly amalgamated, preventing the salt from coming in direct contact with the yeast.
The Craft of Fermentation
Following the mixing phase, allow your dough to undergo a bulk fermentation at room temperature for a duration of 2 hours, then segment it into separate balls. Stow these in lidded containers and chill for 24-72 hours. It's during this cold fermentation phase that true alchemy occurs—enzymes transform starches to sugars, bestowing depth of flavor and the crusts’ signature golden hue.
Gentle Handling is Key
Prior to shaping your pizza, let the dough acclimatize for 1-2 hours after removing it from refrigeration. When handling the dough, be gentle to keep the gas bubbles intact. A delicate touch with your fingertips to press and stretch the dough is recommended over rolling pins, which can deflate the airy bubbles.
The Climactic Element: Scorching Heat
Although our pizzeria ovens soar to 850°F (454°C), most household ovens top out at approximately 550°F (288°C). To mimic this high heat, preheat a pizza stone or steel for at least an hour. This practice yields the intense base heat required for a crispy exterior and a light, porous interior.
The pursuit of perfect pizza dough is an ongoing one, each batch a lesson in the art. Note-taking, tweaking parameters and embracing the uniqueness of your cooking conditions are all part of the process. Explore what brings out the best in your dough and share the joy of home pizza baking.
Interested in seeing how we craft our dough firsthand? Attend our monthly pizza workshops where Chef Leonardo reveals the intricacies of these methods. Look to our events calendar for the forthcoming dates!