At Crust & Charms Pizzeria, we're passionate about crafting top-notch pizza, which begins with an outstanding dough. With over 30 years of dough enhancement, we're thrilled to divulge valuable insights. Our precise recipe remains our little secret, preserving the essence of our tradition, but the following guidelines will aid you in replicating a pizzeria-grade pizza dough in your own kitchen.
Flour – the Cornerstone of Dough
Superb pizza dough hinges on premium flour. 00 flour, a fine Italian variety with a moderate protein level, approximately 12%, is our top pick, yielding a dough that's both resilient and supple. Should 00 flour be out of reach, bread flour makes a commendable alternative, with a minor textural variation.
Hydration and Water Temperature
The water's warmth is crucial for the dough's rising time and texture. Opt for cold water around 45°F (7°C) for a prolonged rise, enhancing flavor, or lukewarm water at about 85°F (29°C) for a swifter rise. For optimal consistency in most domestic ovens, the water-to-flour hydration ratio should be in the 60-70% range.
Yeast – Less is More
A telling secret to dough with depth is minimizing yeast and maximizing fermentation time. A mere 0.2% of fresh yeast based on the flour's weight, fermented over 24-48 hours, facilitates the emergence of complex flavors, additionally producing more digestible dough.
Role of Salt in Dough
Salt serves not only to flavor the dough but also to fortify the gluten framework and modulate yeast activity. We suggest applying fine sea salt at a 2.5-3% ratio to the flour amount, putting it into the mix once the flour and water have begun amalgamating, which avoids direct contact with the yeast.
The Science of Fermentation
Post-blending, leave the dough to undergo an initial, collective rise at room temperature for two hours before dividing and shaping into balls. Encase these in lidded vessels and chill for 24-72 hours. It's in this chill that the transformation occurs—enzymes convert starches into sugars, enriching the flavor and contributing to the crust's appealing caramelization.
Gentle Dough Handling
Prior to creating your pizza, extricate the dough from the cold storage 1-2 hours before baking to reach room temperature. Treat the dough with delicacy to maintain the developed air pockets—opt for fingertip presses and stretches rather than a rolling pin.
Concluding Step: The Heat Element
Though our pizza kilns can achieve an 850°F (454°C) inferno, home ovens usually peak at about 550°F (288°C). Compensate for this with a pre-heated pizza stone or steel in your oven for no less than an hour, securing that strong lower crust heat for a puffed and crunchy exterior.
Perfecting pizza dough is an ongoing endeavor, with each attempt providing further insight. Document your adjustments and results, experimenting to discern the ideal setup for your home cooking space.
Keen to witness our dough-preparation process firsthand? Join us at our upcoming monthly pizza workshops, where Chef Giuseppe imparts his dough-crafting knowledge. For workshop dates, refer to our events schedule!