At Crust & Dream Pizzeria, our philosophy holds that the best pizza is built on incomparable dough. With over thirty years refining our mixture, we're thrilled to impart select wisdom to you. Our precise composition stays under wraps (certain rituals are to be cherished!), yet these foundational guidelines will empower you to craft pizzeria-caliber pizza dough within your abode.
Choosing the Right Flour
Superior pizza dough begins with premier flour. We suggest 00 flour, an ultra-refined Italian variant with a moderate protein level (approximately 12%), offering an ideal mix of elasticity and softness. Should 00 flour be elusive, bread flour makes an acceptable alternative, though the final texture will vary somewhat.
Managing Water Temperature and Dough Hydration
Water's temperature plays a crucial role in fermentation duration and the maturation of the dough. Opt for chilled water around 45°F (7°C) to provoke extended fermentation (yielding improved taste), or tepid water near 85°F (29°C) for faster fermenting. A hydration ratio (water to flour) of 60-70% fits most domestic ovens snugly.
Limited Yeast for Extended Fermentation
A less obvious trick for savory dough involves scant yeast use and protracted fermentation times. Our formula calls for a scant 0.2% fresh yeast relative to the flour mass, facilitating a 24-48 hour fermenting horizon. This gradual technique permits flavor complexity to emerge while also yielding a more digestible dough.
Salt's Structural Role
Beyond mere taste enhancement, salt fortifies gluten networks and moderates fermentation. Our advice is to employ fine sea salt at a 2.5-3% quantity of your flour mass. Incorporate it once your flour and water have started amalgamating to prevent immediate yeast contact.
Fermentation's Craftsmanship
Once mixed, let your dough undergo a primary fermentation at ambient temperature for 2 hours, then separate it into distinct dough balls. Stow these in lidded vessels and refrigerate for 24-72 hours. This cooled fermentative stage is pivotal—the enzymes systematically convert starches to sugars, culminating in substantial flavor and crust browning.
Delicate Dough Handling
Prior to pizza crafting, retrieve the dough from cooling about 1-2 hours beforehand to let it temper. Fondle the dough with soft hands to maintain the gas bubbles that formed. Employ your fingertips to depress and spread the dough, as opposed to flattening it with a roller, which deflates the vital air pockets.
Applying Heat Effectively
Our wood-fired kilns achieve 850°F (454°C), a stark contrast to the average home oven, which tops at about 550°F (288°C). To mimic, prep a pizza stone or steel by heating it for an hour minimum. This mimics the intense floor warmth necessary for an outer crisp and internal fluffiness.
The quest to master pizza dough is ongoing, each iteration grants new insight into its nuances. Be proactive in observing, tweaking variables, and seeking the sweet spot in your culinary space.
For an immersive experience in dough prep, sign on for our monthly pizza classes where Chef Giovanni delineates these methods in fine detail. Peek at our events schedule for forthcoming sessions!