At Crust & Hearth Pizzeria, our conviction is that the cornerstone of extraordinary pizza is in its foundation—the dough. With over thirty years of refining our recipe under our belt, we're thrilled to offer you a sneak peek into our world of dough making. While the particulars of our cherished recipe remain a closely guarded legacy, the guidelines we're divulging will empower you to craft pizzeria-standard dough within the confines of your own abode.
Choosing the Right Flour
The quality of flour you select lays the groundwork for your pizza dough. Our preference is for 00 flour, known for its fine mill and moderate protein content, approximately 12%, creating the ideal equilibrium of elasticity and softness. Should 00 flour be out of reach, opt for bread flour — the dough's texture will differ subtly, nonetheless.
Importance of Water Temperature and Dough Moisture Content
The degree of the water significantly influences the duration of fermentation and the maturation of the dough. Opt for colder water at about 45°F (7°C) for prolonged fermentation, which yields a richer taste, or lukewarm water at close to 85°F (29°C) for faster fermentation. Maintain a hydration level—water to flour ratio—of 60-70% to suit conventional home ovens.
Yeast Usage and Fermentation Time
One of the most impactful ways to enrich your dough’s taste is to use a minimal amount of yeast and give the dough ample time to ferment. At a mere 0.2% of the flour's weight, the minuscule quantity of yeast we use lets us extend the fermentation to 24-48 hours. This gradual approach lets flavors flourish and yields easier digestion.
The Role of Salt
Aside from its seasoning role, salt fortifies the gluten mesh and regulates fermentation. Adhere to a ratio of 2.5-3% of your flour's weight when it comes to fine sea salt. Introduce it once the flour and water have initiated integration, which averts the salt from directly coming into contact with the yeast.
The Craft of Fermenting
Post-mixing, let your dough undergo an initial broad fermentation at ambient temperature for around 2 hours; subsequently, divide and form it into individual balls. Encase these in lidded containers and refrigerate them between 24-72 hours. During this chill fermentation phase, enzymes break down starch into sugars, bestowing flavor and a lustrous caramelization to our crust.
Handling with Finesse
When it's cooking time, pull your dough from the cold storage 1-2 hours ahead of baking for temperature equalizing. Exercise gentle handling to keep the air bubbles intact. Employ your fingertips to nudge and spread the dough, as opposed to rolling, which would deflate those treasured bubbles.
Optimizing Heat
Our professional wood-fired ovens may reach the soaring heats of 850°F (454°C), a feat home ovens at 550°F (288°C) cannot replicate. Compensate by making use of a stone or steel for pizzas, preheated for a minimum duration of one hour—that's your ticket to a crust boasting both crispness and a fluffy inside.
Perfecting the art of pizza dough is an ongoing odyssey. Each attempt is an opportunity to learn. Take meticulous notes, tweak factors, and uncover the methodology that works superbly within the unique conditions of your kitchen.
For a live visualization of how we conjure our dough, swing by our monthly pizza masterclasses where Chef Lorenzo will demonstrate these techniques in greater depth. Peek at our events schedule for future sessions!