At Crust & Craft Pizzeria, our philosophy is that the pinnacle of pizza is achieved with outstanding dough. With over 30 years of refining our recipe, we're delighted to impart some of our insights with you. While the specifics of our recipe are closely guarded (certain traditions must be kept!), these guidelines will empower you to produce pizzeria-caliber pizza dough in your own kitchen.
Choosing the Right Flour
The cornerstone of superb pizza dough lies in the use of top-notch flour. We suggest opting for 00 flour, an ultra-fine Italian flour with a moderate protein content (about 12%). This delivers an ideal mixture of chew and tenderness. If 00 flour is unavailable, bread flour can serve as an alternative, although it will yield a slightly altered texture.
Considerations for Water Temperature and Dough Hydration
The temp of the water is critical for control over the rate of yeast fermentation and the maturation of the dough. For a gradual fermentation (enhancing flavor), cold water around 45°F (7°C) is preferred. For speedier fermentation, warmer water around 85°F (29°C) should be used. Aim for a hydration level (water to flour ratio) of 60-70% for most household ovens.
Yeast Usage and Fermentation Duration
A key element to dough with rich flavor is the minimal use of yeast accompanied by extended fermentation periods. We use about 0.2% fresh yeast based on our flour's weight, letting our dough ferment over a 24-48 hour period. This gradual process nurtures the development of complex flavors and results in a more digestible dough.
The Role of Salt
Salt contributes to more than just taste—it fortifies the gluten network and moderates fermentation. We endorse the use of fine sea salt at a ratio of 2.5-3% to the flour's weight. It should be added once the flour and water have started amalgamating to prevent the salt from directly interacting with the yeast.
The Fermentation Process
Once mixed, let your dough undergo a bulk fermentation at ambient temperature for a couple of hours, then divvy it up into separate dough balls. Stow these in containers with lids and refrigerate them for a span of 24-72 hours. It's during this refrigerated fermentation that the transformation occurs—enzymes decompose starches into simpler sugars, furnishing both depth of flavor and the crust's appealing browning.
Gentle Dough Handling
When it's time to bake, remove your dough balls from the cold storage 1-2 hours ahead to let them rise to room temp. Maintain a delicate touch with the dough to conserve the air bubbles. Rather than rolling it out, press and stretch the dough with your fingertips, which keeps these crucial air pockets intact.
Final Stage: Achieving Heat
Our professional ovens heat up to an intense 850°F (454°C), but typical home ovens generally only reach about 550°F (288°C). To make up for this, set a pizza stone or steel in the oven to preheat for a minimum of one hour. This mimics the strong bottom heat essential for rendering a perfectly crisp crust with a light and airy middle.
The art of pizza dough perfection is an evolving process. Every mix offers new insights. We urge you to document your findings, adjust as necessary, and pinpoint what delivers the best results in your kitchen's conditions.
Eager to observe our dough-crafting firsthand? Come to one of our monthly pizza-making classes where Chef Luca will demonstrate these techniques meticulously. For upcoming times, refer to our schedule of events!