Here at CrumbleDine, we're convinced that the secret to incredible pizza lies in the dough itself. Having devoted over thirty years to refining our dough recipe, we're now thrilled to divulge a few of our dough-making secrets. Although we can't share the precise recipe (for some things are meant to be kept cherished), the following key guidelines will assist you in creating pizzeria-grade pizza dough within your own home.
Choosing the Right Flour
The key to exceptional pizza dough starts with selecting top-notch flour. Our preference is for 00 flour, a type of Italian flour exerting a fine texture and moderate protein level (typically around 12%), offering an optimal blend of sturdiness and softness. In the absence of 00 flour, bread flour can serve as an alternate, even though the result may differ in texture.
Importance of Water Temperature and Dough Hydration
Water's temperature is crucial since it influences fermentation duration and dough maturation. Cooler water at about 45°F (7°C) is ideal for prolonged fermentation, which enhances the flavour, while warmer water at around 85°F (29°C) speeds up the fermentation process. The recommended hydration rate - the proportion of water to flour - holds at roughly 60-70% for optimal results in most residential kitchens.
Yeast and Time
For truly flavourful dough, the strategy is in using minimal yeast and allowing the dough ample time to ferment. With only 0.2% fresh yeast compared to the flour weight, we let our dough ferment for 24-48 hours. This lengthy fermentation period not only intensifies the flavours but also yields dough that is easier on the stomach.
The Purpose of Salt
Salt serves dual purposes in your dough: it not only seasons but also reinforces the gluten network and regulates fermentation. Our advice is to incorporate fine sea salt at a level of 2.5-3% ratio to the flour weight. It's best to add the salt once the flour and water are partly combined to avert any direct yeast contact.
Fermentation Craft
Following the mix, let your dough undergo bulk fermentation at normal room temperature for a couple of hours, thereafter divide it into individual portions. Encase these in sealed containers and chill them for 24-72 hours. This extended refrigerator fermentation is where the dough undergoes a transformative process - enzymes decompose the starches into sugars, enriching the flavour and enabling the dough to brown exquisitely in the oven.
Handling Techniques
For pizza making, retrieve the dough from the fridge 1-2 hours before it’s due to bake, letting it reach a milder temperature. It’s essential to treat the dough delicately to maintain the air bubbles that have formed, by gently stretching and pressing the dough using fingertips rather than rolling it out, which could deflate these bubbles.
The Final Element: Oven Heat
Your standard home oven likely won't achieve the fiery 850°F (454°C) temperatures of our wood-fired pizza ovens, mostly topping at around 550°F (288°C). To mimic that vigorous bottom heat, pizza stones or steels should be preheated for an extensive duration (at least one hour), thus ensuring your pizza's exterior crisps nicely while maintaining a lofty interior texture.
Perfection in pizza dough is a continuous quest whereby every batch is a learning opportunity about the dough’s behavior. We encourage you to monitor your results, to tweak the nuances, and to explore the optimal approach for your very own kitchen.
For a first-hand dough crafting experience, consider attending one of our monthly pizza-making workshops led by Chef Lorenzo, where he will showcase these principles in depth. To join, keep an eye out on our events calendar for upcoming sessions!