Here at Crust & Crumb Haven, we're dedicated to the craft of perfect pizza, and it all begins with the dough. With over 30 years dedicated to refining our dough recipe, we're thrilled to unveil key elements of our craft. Though our exact dough recipe is a closely held secret, we're providing you with essential tips to elevate your homemade pizza dough to professional levels.
Choosing the Right Flour
The cornerstone of exquisite pizza dough lies in the use of premium flour. Our top recommendation is the ultra-fine 00 flour from Italy, known for its ideal protein content, roughly 12%, striking the optimal balance of chewiness and softness. If 00 flour is out of reach, opt for a high-quality bread flour for an alternative, yet distinct, texture.
Understanding Water Temperature and Hydration
Your water's temperature is critical to controlling the dough's rise and texture. For a protracted fermentation that enhances flavor, opt for water at around 45°F (7°C). For a swifter rise, warmer water at about 85°F (29°C) is better. Aim for a hydration level from 60% to 70% for dough performance in typical home ovens.
Yeast Usage and Fermentation Time
A key tip for a rich-tasting dough is to use a scant amount of yeast and extend the fermentation period. We utilize a mere 0.2% fresh yeast based on the flour's weight, allowing the dough to mature for 24 to 48 hours. This protracted technique produces a complex flavor profile and results in dough that's more digestible.
The Role of Salt
Salt is crucial not just for flavor but also for reinforcing the gluten matrix and moderating yeast activity. It's advised to integrate fine sea salt at a rate of 2.5 to 3% relative to the weight of your flour, ensuring to mix it after initiating the amalgamation of flour and water to steer clear of direct yeast contact.
Fermentation: The Art and Science
Upon mixing, permit your dough to go through a preliminary bulk ferment at ambient temperature for a couple of hours before portioning into balls. These should then be stored in lidded containers and left to mature in the fridge for anywhere between 24 to 72 hours. It's within this period that enzymatic action transforms starches to sugars, adding depth of flavor and the appetizing browning of our crusts.
Gentle Dough Handling
Before baking, remove the dough from the cold storage 1 to 2 hours in advance. When shaping, treat the dough with a light touch to conserve the gas pockets formed during fermentation. Press and stretch the dough using fingertips instead of a rolling pin, which could deflate the air pockets that contribute to a light and airy crust.
Bringing the Heat
Our high-temperature wood-fired ovens can reach 850°F (454°C), a feat often unachievable by household ovens which cap at about 550°F (288°C). To imitate these conditions, employ a preheated pizza stone or steel, allowing for at least an hour of warming up. This supplies the sharp bottom heat essential for a crispy exterior and a fluffy center.
The craft of pizza dough making is a continuous voyage of discovery. Every time you make it, you'll learn a little more about the intricacies of dough behavior. Maintain a baking diary, tweak ingredients, and find out what yields the best results in your kitchen.
For an up-close look at how we create our dough, consider attending one of our monthly pizza workshops where Chef Leonardo showcases these methods in action. See our schedule for the next one!