Here at Crust & Harmony Pizzeria, we are of the opinion that the secret to incredible pizza is rooted in outstanding dough. With over thirty years spent honing our mixture, we're thrilled to let you in on a few of our dough-crafting secrets. While we can't unveil our specific blend (certain rituals are meant to be kept hushed!), following these guidelines will elevate your homemade pizza dough to pizzeria standards.
Choosing the Right Flour
The core of exceptional pizza dough lies in the use of premium flour. We suggest 00 flour, which is a refined Italian flour with a moderate protein percentage (typically about 12%), for a harmonious mix of elasticity and softness. Should 00 flour be unavailable, a suitable alternative would be bread flour, although there may be a mild difference in the end result's texture.
Water Heat and Dough Hydration
The warmth of the water used can significantly alter the tempo of fermentation and the consistency of your dough. Use chilled water at approximately 45°F (7°C) for slower fermentation to enhance taste, or warm water near 85°F (29°C) if faster fermentation is desired. Aim for a hydration rate, which is the water-to-flour ratio, of about 60-70% for optimal results in typical home ovens.
Reduce Yeast, Increase Fermentation Time
A key technique in developing richly flavored dough is to minimize yeast usage and extend the fermentation period. We use a mere 0.2% fresh yeast based on our flour weight for doughs that undergo fermentation for 24-48 hours. Such gradual fermentation cultivates depth in flavor while yielding a dough that's more digestible.
The Function of Salt
Salt's role transcends mere taste—it fortifies the gluten network and moderates fermentation speeds. We advocate for the use of finely ground sea salt at a ratio of 2.5-3% to your flour mass. Incorporate it after the flour and water have begun to blend to avoid any immediate contact with the yeast.
The Craft of Fermentation
Post-mixing, permit your dough to undergo bulk fermentation at room temperature for roughly 2 hours, then split it into individual portions. Transfer these into lidded containers and refrigerate for 24-72 hours. It's during this chilled fermentation phase that the enzymatic magic transpires—converting starches into sugars, imparting flavor, and contributing to the golden-brown glow of our crust.
Gentle Dough Handling
When it's time to craft your pizza, take the dough out of the fridge 1-2 hours prior to baking to let it reach room temperature. Treat the dough delicately to maintain the air pockets formed during fermentation. Instead of rolling, use your finger pads to press and stretch the dough, which preserves those crucial air voids.
The Importance of High Heat
Our wood-fired ovens soar to 850°F (454°C), but most household ovens peak at 550°F (288°C). To make up for this, utilize a pizza stone or steel, heated for at least an hour, to supply the significant bottom heat necessary to achieve a crisped exterior with a fluffy interior.
Honing your pizza dough skills is an ongoing process. Every batch can teach you a new aspect of the craft. We encourage you to keep a record, fine-tune your method, and identify what best suits your own cooking space.
To witness our dough-making firsthand, join us at one of our monthly pizza learning sessions where Chef Giulio details these procedures. Look at our schedule of events for forthcoming sessions!