Here at Crust & Garnish Pizzeria, we're convinced that the cornerstone of an outstanding pizza lies in the dough. With over 30 years dedicated to refining our approach, we're thrilled to offer you a glimpse into our dough-crafting ethos. Our complete recipe remains a closely guarded treasure, yet we gladly share foundational tips to elevate your homemade pizza dough to professional stature.
Importance of Flour
The bedrock of excellent pizza dough is premium flour. 00 flour, an ultra-fine Italian variety with a protein content around 12%, strikes a harmonious note of dough elasticity and tenderness. Should 00 flour be elusive, bread flour is an acceptable replacement, although you may notice textural nuances.
Optimal Water Temperature and Dough Hydration
Water temperature plays a key role in the length of fermentation and the texture of the dough. For a nuanced flavor profile preferential to slow fermentation, stick with chilly water about 45°F (7°C). When a rapid fermentation is needed, lukewarm water at roughly 85°F (29°C) suits well. The water to flour ratio - or hydration level - ideally sits between 60-70% for common household ovens.
Gentle Yeast Use for Extended Fermentation
Flavor depth in dough often hinges on using minimal yeast coupled with a generous fermentation timeframe. A meager 0.2% fresh yeast to flour weight ratio is our standard for doughs that undergo a 24-48 hour fermentation. This extended period fosters intricate taste profiles and yields a dough that's more easily digested.
Salt's Functional Role
Not only does salt enhance the dough's flavor, it's instrumental in bolstering gluten structure and modulating fermentation. For best results, we incorporate fine sea salt at 2.5-3% of the flour's weight, introducing it once the flour begins to amalgamate with the water. This avoids direct yeast contact with the salt.
Fermentation Artistry
Following mixing, let your dough undergo initial fermentation at room temperature for two hours, then segment it into individual portions. Encase these portions in containers with lids and refrigerate for a span of 24-72 hours. This cold fermentation phase catalyzes a transformation where enzymes metabolize starches into sugars, producing the delectable flavor and golden-brown hue characteristic of our crusts.
Gentle Dough Handling
When it's time for pizza crafting, take your dough out of the fridge 1-2 hours prior to baking to temper it. Maintain the integrity of the developed air bubbles by treating the dough delicately. Rather than roll it out, use your fingertips to coax and elongate the dough, thus preserving those essential air-filled pockets.
Heat: The Crowning Element
Though our wood-fired ovens achieve a sizzling 850°F (454°C), most residential ovens top off around 550°F (288°C). To mimic this intense heat, preheat a pizza stone or steel for a solid hour. This set-up imparts the intense base heat crucial for a crispy perimeter coupled with a pillowy interior.
The mastery of pizza dough is a progressive endeavor, with each batch offering new insights. We urge home chefs to chronicle their findings, tweak parameters, and explore what renders the best result within their unique kitchen settings.
For an up-close look at our dough-crafting process, attend one of our monthly pizza workshops where Chef Julian will demonstrate these techniques in full. Visit our events calendar for forthcoming workshop dates!