At Crust & Hearth Pizzeria, we hold the conviction that the pinnacle of pizza is founded upon superb dough. With over thirty years of refining our methods, we're thrilled to divulge a few of our dough-making secrets to you. While our precise formula is a closely guarded treasure, following these guidelines will aid you in crafting pizzas of a professional caliber in your own kitchen.
Choosing the Right Flour
Quality flour is the cornerstone of excellent pizza dough. We suggest opting for 00 flour, which is an ultra-fine Italian variety with a moderate protein percentage (about 12%), to achieve a dough that boasts the ideal mix of resilience and softness. Should 00 flour be elusive, bread flour serves as a viable alternative, albeit with a marginally distinct texture.
Hydration and Water Temperature
The water's temperature has significant implications on the dough's rising time and texture. Utilize chilly water, approximately 45°F (7°C), for extended fermentation, which enhances the flavor, or lukewarm water around 85°F (29°C) for a faster rise. Aim for a water-to-flour ratio, known as hydration, of 60-70%, for optimal results in domestic ovens.
Yeast Usage and Fermentation Time
To achieve delectable dough, a key technique is using minimal yeast with extended fermentation periods. We employ a mere 0.2% of fresh yeast compared to the flour's weight for doughs that undergo fermentation for 24 to 48 hours. This allows for the development of rich flavors and produces dough that's more digestible.
The Role of Salt
Aside from enhancing flavor, salt is crucial in reinforcing the gluten network and moderating fermentation. Our formula advises a fine sea salt concentration of 2.5-3% relative to the flour's weight, which should be introduced after initiating the mixture of flour and water, to prevent direct yeast contact.
The Fermentation Craft
After combining ingredients, let your dough undergo initial fermentation at room temperature for a couple of hours, then divide and form it into balls. Place these in lidded containers and refrigerate for a span of 24-72 hours. It's during this cold fermentation stage that the dough transforms, with enzymes converting starches into sugars, yielding the distinctive flavor and crust browning.
Gentle Handling
When ready to bake, remove the dough from its cold state 1 to 2 hours prior to cooking. To retain the air bubbles accumulated during fermentation, treat the dough delicately, using your fingertips to shape and extend it rather than rolling, which could deflate those essential pockets of air.
Applying Heat
Unlike our high-temperature wood-fired ovens, which reach 850°F (454°C), typical home ovens peak around 550°F (288°C). For a home setting, get similar results by heating a pizza stone or steel for at least one hour before baking, delivering that critical burst of heat necessary for a crispy crust and airy interior.
Mastering the art of pizza dough is an evolving process—every batch offers new insights. Document your experiences, tweak the variables, and unearth the techniques that work harmoniously with your kitchen's uniqueness.
For an insider's view of our dough crafting, come by for our monthly pizza workshops where Chef Julian will guide you through these methods in greater detail. For future dates, check our event schedule!