Here at Crust & Dreamery, we hold the conviction that unparalleled pizza is the product of unparalleled dough. After refining our recipe across three decades, we are thrilled to divulge some key tips to you. We'll keep our precise mixture under wraps (traditions are sacred, after all!), but following these guidelines will enable you to make pizzeria-caliber pizza dough within your own kitchen.
The Flour's Importance
Superb pizza dough starts with superior flour. We suggest choosing 00 flour, an Italian finely milled variation with a moderate protein percentage (roughly 12%), to achieve that ideal fusion of pliability and strength. If 00 flour eludes you, a viable alternative can be bread flour, though texture differences may be noted.
Hydration and Water Temperature
The dough's development and fermentation duration are heavily influenced by water temperature. To encourage slow fermentation and enhance flavor, opt for water temperatures about 45°F (7°C). For more rapid fermentation, a lukewarm water temperature of approximately 85°F (29°C) is preferred. Aim for a hydration level—that is, the water-to-flour ratio—of 60-70% when baking with typical home ovens.
Yeasts in Minimal Quantities, Time in Abundance
A secret to a tasteful dough is the minimal use of yeast paired with ample fermentation time. Our recipes use a scant 0.2% fresh yeast related to the weight of our flour, allowing a fermentation window of 24-48 hours. This leisurely method fosters more complex flavors and results in a dough that's more easily digestible.
Salt: The Functional Seasoning
Salt is essential not only for flavoring your dough but also for reinforcing gluten structure and regulating fermentation. We suggest incorporating fine sea salt at a rate of 2.5-3% of the flour weight. Introduce it once your flour and water have begun blending, avoiding direct contact with the yeast.
Fermentation: The Cornerstone of Craft
Following mixing, let your dough undergo a primary bulk fermentation at ambient temperature for 2 hours, then apportion it into balls. Encase these in lidded vessels and refrigerate for 24 to 72 hours. During this period of cold fermentation, enzymes disassemble starches into sugars, bestowing the flavor and caramelized crust showcased in our pizzas.
Delicate Dough Handling
Preparing to bake your pizza, remove the dough from your fridge 1-2 hours in advance. This allows it to approach room temperature. Handle your dough with care to maintain the gas bubbles inside. Ditch the rolling pin and instead use your fingertips for pressing and extending the dough, thus retaining those crucial air pockets.
A Touch of Heat to Finalize
Even though our brick ovens can soar to 850°F (454°C), your home ovens will generally peak at about 550°F (288°C). To make up for this, employ a pizza stone or steel that has been pre-warmed for no less than an hour. This generates the necessary intense heat from below to fulfill the crispy outside and fluffy inside you're after.
Perfecting pizza dough is more of an evolving journey than a final destination. With every preparation, you'll gain new insights into the process. We encourage you to keep a record, tweak elements as necessary, and uncover the optimal approach for your distinctive kitchen setup.
To witness our dough preparation first-hand, come join one of our monthly pizza workshops where Chef Giovanni shares his expertise. Peek at our events calendar to spot the forthcoming sessions!