Here at Crust & Charms Pizzeria, we hold the view that extraordinary pizza is built upon extraordinary dough. With a rich history spanning over three decades, we're thrilled to disclose some of our most cherished tips with you. While the details of our own blend remain a cherished secret, these foundational guidelines will aid you in achieving pizzeria-quality dough in your own domain.
Choosing the Right Flour
A premium pizza dough begins with premium flour. For an ideal combination of elasticity and softness, we vouch for 00 flour—an Italian variety finely milled and with a moderate protein content, around 12%. In case 00 flour isn't within reach, bread flour serves as a fair alternative with a slightly altered texture.
Optimizing Water Temperature and Dough Hydration
The warmth of the water is key for controlling fermentation speed and dough maturation. Cooler water at about 45°F (7°C) is optimal for extended fermentation, cultivating a superior taste profile, whereas lukewarm water near 85°F (29°C) is suited for a speedier fermentation process. A hydration ratio—water compared to flour—of 60-70% works well for dough baked in conventional household ovens.
Limited Yeast for Extended Fermentation
For a truly palatable dough, it’s vital to use minimal yeast and grant it ample time to ferment. With just 0.2% fresh yeast with respect to the flour, we allow fermentation periods of 24-48 hours. This gradual approach fosters the emergence of intricate flavors and produces a dough that’s more digestible.
Understanding the Role of Salt
Salt plays a more complex role than solely enhancing taste—it fortifies the gluten matrix and manages fermentation speed. We suggest fine sea salt at a proportion of 2.5-3% of the flour’s mass, integrating it once the water and flour have begun mingling, ensuring it does not directly interfere with the yeast.
Mastering Fermentation
Subsequent to blending, let your dough go through its initial fermentation in a room-temperature setting for two hours, then parcel it out into distinct balls. Transfer these into covered containers and cool them in your refrigerator for 24-72 hours. This cold fermentation stage is pivotal; starches decompose into sugars, which results in the dough’s enhanced taste and the crust's distinctive coloration upon baking.
Handling the Dough
When it's time to forge your pizza, ease the dough out from the cold 1-2 hours ahead of your baking to bring it up to room temperature. Be gentle to maintain the gaseous bubbles formed during fermentation. Press and stretch the dough with your fingertips rather than a roller, which can squash those gaseous pockets.
The Importance of Heat
While we're used to our industrial ovens hitting 850°F (454°C), most household ovens cap out at around 550°F (288°C). To mimic the conditions of our ovens, use a stone or steel that has been preheated for a substantial period, which ensures the dough receives the intense heat from below required for that quintessential crispy crust and a fluffy interior.
Honing the art of pizza dough is a continuous adventure. Each try provides new insights into the craft. We urge you to document your experiments, fine-tune elements, and unlock your own kitchen's full potential.
For those who wish to witness our dough prep, attend our monthly pizza workshops where Chef Alessandro will demonstrate these methods thoroughly. For future dates, refer to our events schedule!