Here at Crust & Charisma Pizzeria, we're passionate believers that extraordinary pizza begins with the dough. With over thirty years to refine our recipe, we're thrilled to offer insights into our dough-making process. Although the exact recipe remains a closely-held tradition, these guiding principles empower you to craft pizza-shop caliber dough right in your kitchen.
Choosing the Right Flour
Superior pizza dough is built upon top-notch flour. We suggest opting for 00 flour, which is an Italian milled flour with a mid-range protein concentration, about 12%, for optimal suppleness and structure. In the absence of 00 flour, bread flour serves as a serviceable alternative, albeit with a marginal texture variance.
Temperature of Water and Dough Hydration
The water's temperature plays a critical role in the timeline of fermentation and dough maturation. Opt for frigid water at around 45°F (7°C) for protracted fermentation, thereby enhancing flavor, or warm water at about 85°F (29°C) for expediting the process. The hydration, the water to flour proportion, is ideally kept from 60-70%, particularly for typical home ovens.
Yeast Usage and Fermentation Time
A well-kept secret to rich-tasting dough is the sparing use of yeast followed by a lengthy fermentation duration. We use a mere 0.2% of fresh yeast in correspondence to the flour content for dough that ferments over 24-48 hours, fostering the development of intricate flavors and crafting dough that's more digestible.
Salt's Role Beyond Taste
Salt is important not merely for taste; it reinforces the gluten matrix and moderates fermentation. We endorse utilizing fine sea salt at a ratio of 2.5-3% to your flour content. Introduce it once the flour and water begin intermingling to preclude the yeast from making direct contact with the salt.
Fermentation Techniques
Post-mixing, your dough should undergo an initial bulk fermentation at ambient temperature for approximately 2 hours, then be portioned into individual spheres. These should then be stored in sealed containers and placed in the refrigerator for a period spanning 24-72 hours. It is during this cold fermentation that enzymes transform the starches into sugars, imparting flavor and the distinctive crust browning.
Gentle Dough Handling
When pizza creation commences, take the dough out of the cooler 1-2 hours beforehand to permit a gentle warm-up. Handling the dough delicately is key to maintaining the developed air pockets. Employ your fingertips for pressing and stretching the dough instead of rolling it out, which would deflate these vital air pockets.
The Critical Element: Intense Heat
While our ovens can soar to 850°F (454°C), most home ovens peak around 550°F (288°C). Balance this by utilizing a pizza stone or steel that has been pre-heated for a considerable hour, delivering the vigorous lower heat required to create a crisp shell and a fluffy core.
The mastery of pizza dough is an evolving process, with each batch providing new insights. We urge you to document your findings, play with different variables, and hone the method that best suits your own cooking space.
We invite you to witness our dough-preparation firsthand at our monthly pizza-crafting workshops led by Chef Julian. For upcoming sessions, please refer to our event schedule!