At Crust & Charisma Pizzeria, our philosophy is that extraordinary pizza is founded on extraordinary dough. With over thirty years to refine our method, we're thrilled to divulge some of our dough crafting wisdom. Although we cannot share our proprietary blend (as some recipes are better kept secret), these guidelines will assist you in making high-quality pizza dough in your own kitchen.
Choosing the Right Flour
The cornerstone of exceptional pizza dough lies in premium flour. We suggest choosing 00 flour, an ultra-fine Italian variety with a moderate protein level (about 12%), striking an ideal mix of elasticity and softness. In absence of 00 flour, a decent alternative is bread flour, though it will yield a marginally altered texture.
Optimal Water Temperature for Dough Formation
The heat degree of the water plays a crucial role in dough formation and yeast activation. A cooler temperature near 45°F (7°C) is optimal for a prolonged fermentation that enhances taste, while a lukewarm temperature around 85°F (29°C) hastens the process. The dough's water retention should be at 60-70% volume relative to flour for the best results in typical home ovens.
Limited Yeast and Extended Fermentation
A key to flavor-rich dough is minimal yeast with maximal fermentation time. We employ a mere 0.2% fresh yeast based on the flour's weight and let it ferment for 24-48 hours. This gradual method cultivates complex flavors and results in a more digestible dough.
Salt's Crucial Role Beyond Taste
Salt does more than enhance taste—it fortifies gluten formation and regulates yeast activity. For the best outcome, we advise using finely ground sea salt at a measure of 2.5-3% of the flour's weight. Add salt once the flour and water have already started to amalgamate, averting direct contact with yeast.
The Craft of Fermentation
Post-mixing, let your dough rise in bulk at ambient temperature for a span of 2 hours, followed by division into portions. Store these portions in lidded containers in the refrigerator for 24-72 hours. During this cold fermentation process, natural enzymes decompose starches into simpler sugars, granting rich flavors and an enticingly browned crust.
Gentle Handling is Key
Prior to pizza creation, withdraw your dough from chill storage 1-2 hours in advance to stabilize temperature. It's essential to handle the dough with delicacy to maintain the air bubbles. Rather than rolling, use your fingers to depress and extend the dough, conserving the air-filled voids established during fermentation.
Delivering the Heat
Although our specialty ovens attain temperatures of 850°F (454°C), ordinary kitchen ovens usually max out at about 550°F (288°C). Counter this by applying a pizza stone or steel, preheated for a minimum of one hour. This method supplies strong bottom heat, pivotal for a crisp finish and voluminous interior.
Honing the craft of pizza dough is a continuous pursuit. Every attempt is a learning experience, teaching you about the intricacies of the process. We encourage you to document your approaches, tweak variables, and uncover what resonates best with your kitchen's dynamics.
For an up-close experience of our dough-making artistry, attend one of our monthly pizza workshops where Chef Giuliano demonstrates these techniques meticulously. Review our calendar of events for forthcoming workshops!