At Crust & Ember Pizzeria, we're committed to the idea that outstanding pizza is founded upon superb dough. With over thirty years in refining our formulation, we are thrilled to impart some wisdom. Although we can't disclose the exact specifics of our proprietary recipe, these guidelines will set you on the path to crafting pizzeria-grade pizza dough within your very own kitchen.
Choosing the Right Flour
Exceptional pizza dough begins with premium flour. We propose selecting 00 flour, which is a smoothly ground Italian variety featuring a moderate protein concentration of approximately 12% which yields dough that's both robust and delicate. If 00 flour isn't available, a satisfactory alternative is bread flour, though the final texture may vary somewhat.
Optimal Water Temperature and Dough Hydration
The water's temperature is crucial as it influences the time it takes for your dough to ferment and adequately develop. For a slower fermentation that enhances taste, consider using cold water at about 45°F (7°C). If you're aiming for faster fermentation, warmer water around 85°F (29°C) would be more appropriate. The hydration, which is the water to flour ratio, should generally be in the zone of 60-70% for typical domestic ovens.
Yeast Usage and Fermentation Time
A key to tasty dough lies in minimizing yeast use while extending fermentation duration. Our approach uses a mere 0.2% of fresh yeast in relation to our flour mass, allowing the dough to slowly ferment for 24-48 hours. This gradual method encourages the development of complex flavors and results in a more easily digestible dough.
Salt's Dual Purpose
Salt's role transcends mere flavoring—it enhances the gluten network and regulates yeast activity. We suggest employing fine sea salt at a level of 2.5-3% of the flour's weight. Introduce it once the mixing of flour and water has begun to avoid direct contact with the yeast.
The Fermentation Craft
Post-mixing, let the dough undergo an initial bulk fermentation at ambient temperature for 2 hours, then apportion it into individual balls. Stow these in lidded containers and refrigerate them for 24-72 hours. It's during this cold fermentation that you'll observe enzymatic actions converting starches to sugars, which contributes to the flavor profile and produces the crust's signature browning.
Gentle Dough Handling
Preparing your pizza begins with removing the dough from the chiller 1-2 hours before you plan to bake, allowing it to reach room temperature. Handle the dough with care to retain the gas bubbles that have formed. Employ your fingers to gently press and stretch out the dough instead of rolling it, which would deflate the air pockets you've cultivated.
Applying the Right Amount of Heat
Our professional wood-fired ovens can achieve temperatures of 850°F (454°C), but typical home ovens may only reach about 550°F (288°C). To overcome this, we advise utilizing a pizza stone or steel that has been heated thoroughly for a minimum of one hour to replicate the intense undersurface heat necessary for a crisp exterior and a light, airy middle.
The craft of perfecting pizza dough is an evolving learning experience. Every attempt can teach you something about the process. Document your experiences, tweak the variables, and find out what yields the best results in your culinary space.
For an in-person demonstration of our dough crafting methods, consider coming to one of our monthly pizza making sessions led by Chef Alessandro. Visit our events schedule to see when the next workshop is available!