At Crust & Dreamery, our philosophy is that extraordinary pizza is born from extraordinary dough. With over 30 years spent perfecting our technique, we're eager to offer a glimpse into some of our coveted tips. While our exact recipe remains our little secret (every tradition has its mysteries!), the following tips will guide you to prepare pizzeria-worthy pizza dough in the confines of your kitchen.
The Significance of Flour
The cornerstone of any remarkable pizza dough lies in the quality of the flour used. Our preference is for 00 flour, an ultra-fine Italian flour known for its moderate protein content, approximately 12%, yielding the ideal blend of pliability and resilience in the dough. In the event that 00 flour is out of reach, a suitable alternative would be bread flour; although the texture will vary to some extent.
Optimal Water Temperature and Dough Hydration
The water's temperature has a direct impact on the rate of fermentation and the texture of your dough. For a more refined flavor through slower fermentation, opt for chilled water at roughly 45°F (7°C). If a faster fermentation is needed, warm water around 85°F (29°C) is preferable. As for hydration, which is the ratio of water to flour, aim for 60-70% to suit most residential ovens.
Reduced Yeast for Extended Fermentation
A critical aspect of creating dough with depth in flavor is to use a minimal amount of yeast and allow for more time to ferment. Our practice involves utilizing only 0.2% fresh yeast relative to the flour weight, letting the dough ferment over 24-48 hours. This prolonged fermentation fosters the development of sophisticated flavors and results in a dough that's more digestible.
The Role of Salt Beyond Taste
Salt serves a dual purpose; it not only seasons the dough but also fortifies the gluten network and retains fermentation in check. Our suggestion is to employ fine sea salt at a ratio of 2.5-3% based on the flour weight. Introduce it once your flour and water have begun to amalgamate, making sure it never makes direct contact with the yeast.
The Craft of Fermentation
Once combined, let your dough undergo a primary fermentation at a controlled room temperature for a couple of hours, followed by division into separate dough balls. Stow these in sealed containers and refrigerate for a period ranging from a day to three days. It's during this stage of cold fermentation that the dough undergoes a transformative phase—enzymes decompose the starch into sugars, adding flavor and attributing to the caramelized appearance of our crusts.
Delicate Handling
When it's time to bake, take out your dough from the fridge an hour or two ahead of time to reach a near room temperature. Be gentle when handling the dough to conserve the air bubbles that lend texture to the dough. Instead of rolling, which can deflate the bubbles, use your fingers to pat and stretch the dough.
The Finishing Stroke: Heat
While we have the luxury of cooking in wood-fired ovens that soar to 850°F (454°C), average home ovens generally top out at 550°F (288°C). To recreate that high heat effect, rely on a pizza stone or steel preheated for a good hour. Such intense heat from below ensures a satisfyingly crunchy exterior and a soft, airy interior.
The mastery of pizza dough is an evolving craft. Every batch holds lessons about the techniques and variations. Remember to track your progress, fine-tune the factors involved, and pinpoint the methods that excel in your own kitchen's setting.
Should you be curious to witness our dough crafting first-hand, consider attending our monthly pizza classes where Chef Julien demonstrates these steps meticulously. For the schedule, please consult our event calendar!