At Crust & Hearth Pizzeria, we hold the conviction that first-rate pizza begins with first-rate dough. Following more than thirty years of refining our recipe, we're thrilled to disclose some insider advice. While our precise mixture is a closely-held secret, the following guidelines will assist you in crafting quality pizza dough in your own kitchen.
The Flour Matters
Superb pizza dough relies on premium flour. We suggest opting for 00 flour, a superfine Italian variety with a moderate protein level (about 12%), which provides an optimum mix of pliability and elasticity. If 00 flour is not available, bread flour makes an acceptable alternative, albeit with a slightly altered texture.
Water Temperature and Hydration
The water's temperature can influence the duration of fermentation and the maturation of the dough. For extended fermentation (which enhances flavor), utilize cold water around 45°F (7°C). For a more rapid fermentation, warmer water at approximately 85°F (29°C) is suitable. Your dough's hydration, or water-to-flour ratio, should ideally fall within 60-70% for standard domestic ovens.
Minimal Yeast, Maximum Time
A lesser-known recipe for dough with a rich taste is to use a reduced amount of yeast and to prolong the fermentation time. We use a mere 0.2% of fresh yeast based on the flour's weight, allowing for a fermentation period spanning 24-48 hours. This gradual period promotes the formation of complex flavors and yields a more easily digestible dough.
Salt: Not Just for Flavor
More than just flavoring your dough, salt fortifies the gluten network and modulates fermentation. We recommend fine sea salt at a quantity of 2.5-3% relative to the weight of your flour. Integrate the salt once your flour and water start to merge, keeping it from direct contact with the yeast.
The Art of Fermentation
Post-mixing, let the dough go through an initial rise at ambient temperature for 2 hours before dividing it into individual portions. Subsequently, are confined dough balls in lidded containers and chilled for a period varying from one to three days. It's in this lower temperature fermentation that dough transforms as enzymes decompose starches into sugars, thus imparting flavor and contributing to the crust's distinct browning.
Handling with Care
Prior to pizza preparation, extract the dough from the fridge 1-2 hours in advance to bring it to temperature. Handle it delicately to maintain the gas bubbles embedded within. Rather than flattening with a rolling pin, use your fingertips to stretch the dough gently, preserving the formed air pockets.
The Final Touch: Heat
While we might use wood-fired ovens that reach 850°F (454°C), most residential ovens will only heat to about 550°F (288°C). To mimic these conditions, employ a pre-warmed pizza stone or steel for at least an hour to achieve a crunchy crust and a light inner texture.
Perfecting pizza dough is more of an evolutionary process than a final destination. Each preparation offers insight into the craft. Keep a record of your efforts, adjust the factors involved, and ascertain the best methods for your individual cooking space.
Those interested in witnessing our dough creation first-hand are welcome to visit us at our monthly pizza-making classes with Chef Luca, where these methods are demonstrated thoroughly. Please consult our events schedule for forthcoming sessions!