Here at Crust & Hearth Pizzeria, our philosophy is that a remarkable pizza begins with outstanding dough. With over thirty years dedicated to refining our technique, we're thrilled to divulge some of our dough-making wisdom. Although our exact recipe remains a closely-guarded secret, following these foundational tips will help you achieve pizzeria-caliber pizza dough in your kitchen.
Choosing the Right Flour
The cornerstone of superior pizza dough lies in the choice of flour. 00 flour, known for its fine grind and moderate protein content (typically around 12%), is our go-to for the ideal mix of elasticity and softness. Should 00 flour prove elusive, bread flour can serve as an acceptable alternative, bearing in mind it yields a marginally different texture.
Water Temperature and Dough Hydration
Your water's temperature plays a pivotal role in the rate of fermentation and the overall development of your dough. Opt for cold water at approximately 45°F (7°C) for a prolonged, flavor-enhancing fermentation, or tepid water around 85°F (29°C) to expedite the process. Aiming for a hydration level ranging from 60-70% is advisable for optimal results in conventional home ovens.
Yeast and Time: A Delicate Balance
To achieve a delectable dough, minimal yeast combined with extended fermentation is key. A mere 0.2% fresh yeast to flour ratio facilitates a fermentation duration spanning 24-48 hours. This gradual fermentation cultivates a depth of flavor and yields a dough that's more digestible.
Salting for Structure
Salt is critical not just for flavoring the dough but also for fortifying its gluten network and moderating fermentation. We advocate a fine sea salt proportion of 2.5-3% of your flour's weight. Introduce it once the flour and water begin to amalgamate, ensuring it doesn't directly interact with the yeast.
Fermentation: A Culinary Craft
Post-mixing, allow your dough to undergo a primary fermentation at room temperature for about 2 hours, then apportion it into balls. Encase these in lidded containers and refrigerate for 24-72 hours. It's during this cold fermentation that true alchemy occurs as enzymes convert starches to sugars, resulting in both the dough's flavor and the quintessential golden-brown crust.
Gentle Dough Manipulation
When it's time for pizza creation, fetch your dough from the fridge 1-2 hours ahead of baking to let it acclimate. Handle the dough with delicacy to keep its developed air pockets intact. Pressing and stretching with your fingertips is the method of choice, avoiding rolling which can deflate the all-important bubbles.
Essential Heat Application
Although our wood-fired ovens can attain staggering heats of 850°F (454°C), typical household ovens have a ceiling of about 550°F (288°C). Compensate with a prewarmed pizza stone or steel, left to heat for a minimum of one hour, conferring the intense bottom heat essential for a crisply baked exterior and fluffy interior.
The craft of pizza dough perfection is ongoing; every batch is an opportunity to learn more about the craft. We encourage you to document your experiences, tweak variables, and pinpoint the methods that complement your kitchen's idiosyncrasies.
For a live demonstration of our dough preparation, consider attending our monthly pizza workshops where Chef Julian delineates these methods more thoroughly. For future sessions, refer to our events schedule!