At Crust & Crumble Pizzeria, we're passionate about creating outstanding pizza with an unmistakable dough. With over thirty years to refine our recipe, we're thrilled to divulge some insider advice for crafting top-notch pizza dough in your own kitchen. Although our signature recipe is a closely-guarded secret, we can offer you these essential principles to elevate your homemade dough to a professional level.
Choose Your Flour Wisely
The bedrock of impeccable pizza dough is premium flour. 00 flour, a finely milled Italian variety with a moderate protein level of approximately 12%, is our go-to for achieving the ideal mix of elasticity and softness. In the absence of 00 flour, bread flour can act as a satisfactory alternative, yielding a slightly altered texture.
Hydration and Water Temp
Your water's temperature is key for controlling dough fermentation and its progress. Utilize chilled water at about 45°F (7°C) for a prolonged fermentation process that enhances the flavor, or opt for tepid water around 85°F (29°C) to expedite the process. Your dough's hydration ratio, the amount of water to flour, ought to be kept within 60-70% for optimal results in typical home ovens.
Less is More with Yeast
A standout dough relies on minimal yeast and maximized fermentation time. Our recipe calls for just 0.2% of fresh yeast in relation to the flour weight, with a fermentation period lasting 24-48 hours. This gradual method cultivates a more complex flavor profile and produces more digestible dough.
Salt's Crucial Role
Salt does much more than just flavor the dough; it fortifies the gluten network and tempers fermentation. Our recommendation is to utilize fine sea salt at a proportion of 2.5-3% of the flour weight, incorporating it once the flour and water begin to amalgamate to avoid the salt coming in direct contact with the yeast.
Fermentation: The Hidden Craft
Post-mixing, let your dough undergo an initial bulk fermentation at ambient temperature for a couple of hours before splitting it into individual portions. Then, store these dough balls in lidded containers within the refrigerator for anywhere from 24 to 72 hours. It's during this cold fermentation that transformative enzymatic reactions occur, turning starches into sugars for added taste and that distinctive crust browning.
Gentle Handling
When you're ready to bake, take the dough out of the fridge 1-2 hours in advance to allow it to come up to temperature. Gently handle it to maintain the air bubbles within. It's best to delicately press and stretch the dough using your fingers, avoiding rolling which can deflate these critical air pockets.
Heat: The Finishing Touch
Your home oven may not reach the lofty 850°F (454°C) temperatures of our wood-fired ovens, but you can still accomplish a delectable crust at the 550°F (288°C) maximum of most home appliances. Preheat a pizza stone or steel for at least one hour to mimic the intense bottom heat necessary for a perfectly crispy exterior and a fluffy interior.
Perfecting pizza dough is a craft that is continuously honed. Each batch is an opportunity for learning more about the craft. We encourage jotting down observations, tweaking variables, and finding what produces the best outcome in your own kitchen.
For a firsthand look at our process of making dough, consider attending our monthly pizza workshops where Chef Luca will exhibit these techniques in greater detail. Keep an eye on our events calendar for forthcoming sessions!