At Crust & Crumble Pizzeria, we're passionate about the fact that incredible pizza requires incredible dough. With over 30 years of refining our recipe, we're thrilled to divulge some of our dough secrets. While the entire recipe is our little secret (some things must stay a mystery!), these key pointers will assist you in crafting a restaurant-caliber pizza dough in your own kitchen.
Flour is Fundamental
The cornerstone of exceptional pizza dough is premium flour. 00 flour is our suggestion, known for its super fine grind and moderate protein level—about 12%. It strikes an ideal balance of elasticity and softness. In the absence of 00 flour, bread flour can act as a viable alternative, albeit with a slightly altered texture.
Water Temp and Moisture Content
The water's temperature plays a role in the dough's rise time and texture. For a slower rise that will enhance flavor, go for cooler water around 45°F (7°C). Warmer water around 85°F (29°C) will speed up the process. The dough should be moist, with a water-to-flour ratio hovering between 60-70% for the typical home oven.
Less Yeast, More Time
The secret to a tasty dough is minimal yeast and an extended rise. For our formula, just 0.2% of fresh yeast based on the flour's weight is enough for a fermentation period of 24-48 hours. This lengthier timeframe allows for the development of robust flavors and results in a more digestible dough
Salt - It's More Than Taste
Salt does not only enhance the taste—it also reinforces gluten networks and keeps fermentation in check. Our advice is to blend in fine sea salt at a ratio of 2.5-3% to the weight of the flour. Introduce it once the flour and water have begun to amalgamate, protecting the yeast from direct contact with the salt.
Fermentation Artistry
Post-mixing, let your dough undergo bulk fermentation at ambient temperature for 2 hours, then divide it into portions. Deposit these pieces into lidded vessels and chill for 24-72 hours. It's during this cold fermentation that transformation happens—the enzymatic breakdown of starches to sugars that not only enriches flavor but also contributes to the crust's golden hue.
Gentle Dough Management
When it's pizza time, retrieve your dough from the cold 1-2 hours before you plan to bake. Guard the gas pockets by gently managing the dough. Employ your fingertips for pushing and extending the dough, maintaining the air pockets instead of deploying a rolling pin which would deflate them.
The Culminating Step: High Heat
Although our wood-fired ovens can reach 850°F (454°C), household ovens typically peak at about 550°F (288°C). To mimic that high heat, use a pizza stone or steel, heated for no less than 60 minutes. This provides the fiery bottom heat essential for a crust that's at once crispy and airy.
The craft of perfecting pizza dough is an ongoing adventure. Each attempt offers new insights into the process. We promote note-taking, adjusting elements, and finding out what fits best for your specific home cooking area.
To witness our dough crafting firsthand, consider joining one of our monthly pizza-making classes where Chef Giulio demonstrates these methods step by step. Look at our schedule of events for the next session!