At Crust & Garnish Pizzeria, our philosophy is that superior pizza is built upon superior dough. With over 30 years of refining our craft, we're thrilled to divulge certain aspects of our expertise. Although the complete recipe remains a closely guarded legacy, these foundational tips will set you on the path to making pizzeria-grade pizza dough within your own kitchen.
Flour's Role is Crucial
The cornerstone of any standout pizza dough is the flour used. Our choice is 00 grade flour, renowned for its fine grind and medium protein content—a crucial 12%—which ensures a harmonious blend of sturdiness and tenderness in the dough. In instances where 00 flour isn't an option, bread flour can serve as a satisfactory alternative, albeit with a slightly varied texture.
Considerations for Water: Temperature and Proportion
Water temperature is instrumental in the rise and development of the dough. Aiming for slow fermentation and enhanced taste? Cool water around 45°F (7°C) is your go-to. If speedy fermentation is your need, opt for tepid water at approximately 85°F (29°C). The ideal ratio of water to flour—that is, hydration—should hover between 60-70% for the average household oven.
Yeast Usage and Patience
Flavorful dough benefits from a minimalist approach to yeast, coupled with extended fermentation periods. We use a mere 0.2% fresh yeast compared to the flour weight, letting the dough rise slowly over a span of 24-48 hours. This gradual method coaxes out intricate tastes and yields a dough that’s gentler on the stomach.
Salt’s Purpose Extends Beyond Taste
Salt is more than just a flavor-enhancer—it also strengthens gluten formation and moderates fermentation. We suggest incorporating fine sea salt at a rate of 2.5-3% in relation to the flour used, integrating it post the initial mix of water and flour to avert direct yeast contact.
Fermentation: A Delicate Process
Post-mixing, allocate a 2-hour period for the bulk fermentation at ambient temperature, followed by segmentation into individual portions for further refrigeration ranging from 24-72 hours. It is during this cold fermentation that starches are broken down into tasteful sugars by enzymes, contributing to the crust's characteristic browning and flavor.
Gentle Handling
Prior to pizza-making, temper the refrigerated dough by allowing it to reach room temperature 1-2 hours in advance. Maintaining a gentle touch preserves these built-up gas pockets. Form the dough using delicate fingertip pressure to stretch it out, as opposed to rolling which may deflate those pockets.
Concluding with Heat
Our professional wood-fired ovens can attain heats of 850°F (454°C). However, traditional home ovens often cap at about 550°F (288°C). To counteract this, ensure your pizza stone or steel is amply heated—a good hour’s preheating should do the trick—to emulate that sought-after crispness and fluffy crumb.
The craft of pizza dough perfection is an ongoing adventure, each baking session offering new insights. Keeping records, tweaking the variables, and exploring what best suits your cooking environment is all part of the journey.
For those eager to observe our dough preparation firsthand, our monthly pizza workshops with Chef Julian are the perfect venue, complete with detailed technique demonstrations. Browse our event schedule for more information!