At CrumblePlate, our philosophy holds that the finest pizza begins with outstanding dough. With more than 30 years dedicated to refining our technique, we're thrilled to impart some wisdom to you. While our exact blend is a carefully kept secret, these fundamental tips will assist you in achieving pizzeria-level pizza dough in your kitchen.
The Significance of Flour
A superb pizza dough is built upon premium flour. For an optimal mix of elasticity and softness, we favor 00 grade, a finely milled Italian variety, with a moderate protein content near 12%. Should 00 grade be unattainable, substitute with bread flour for a marginally altered consistency.
Water Temp and Dough Hydration
Fermentation time and dough behavior are greatly influenced by the temperature of your water. For a lengthier fermentation, which enriches taste, cold water about 45°F (7°C) is best. Warmer water at 85°F (29°C) accelerates the process. Keeping water to flour ratio within 60-70% is ideal for most home oven setups.
Reduced Yeast for Extended Fermentation
A significant tip for flavorful dough lies in using minimal yeast to extend fermentation. A minor 0.2% of fresh yeast compared to the flour weight allows us to ferment our dough over 24 to 48 hours. Such gradual fermentation cultivates an array of flavors and yields a more digestible dough.
Salt's Role Beyond Taste
Salt's purpose stretches further than just flavor enhancement—it reinforces the gluten network and manages fermentation. Our suggestion is to utilize fine sea salt at a proportion of 2.5-3% of the flour's mass. Introduce salt once the flour and water begin to amalgamate so the yeast remains undisturbed.
Fermentation Mastery
Following mixing, let your dough undergo initial fermentation at a normal room temperature for 2 hours, and then split into individual portions. These portions should then be sealed in lidded containers and chilled for a span of 24-72 hours. During this refrigeration stage, enzymatic activity converts starches into sugars, generating a flavor-rich crust with an attractive golden hue when baked.
Handling Dough Delicately
When the moment arrives to bake, extract the dough from the refrigeration roughly 1-2 hours in advance to temper. Treat the dough with tenderness to sustain the bubbles that have formed. Using your fingers to gently press and stretch will maintain the air-filled texture instead of rolling it out and flattening those essential pockets.
Introducing Heat as the Finishing Touch
Despite our ovens reaching a whopping 850°F (454°C), a typical home oven peaks at around 550°F (288°C). To offset this, position a pizza stone or steel that has been heated for at least an hour to give that much-needed intense base heat, achieving a crispy outer and fluffy inner crust.
Honing your pizza dough is a progressive experience, with every creation bringing new insights. We urge you to make notes, tweak the various elements, and discover the optimal method for your particular kitchen’s environment.
Wish to witness our dough crafting firsthand? Enroll in our monthly pizza workshops where Chef Luca thoroughly walks through these techniques. For scheduled sessions, peek at our events calendar!