At CommonSpark, our conviction is that unrivaled pizza begins with unrivaled dough. With over thirty years refining our method, we're thrilled to divulge a few insider tips. While the precise concoction is ours alone (certain rituals ought to be preserved), these fundamental guidelines will empower you to make a pizzeria-caliber pizza crust in the coziness of your home.
Significance of Flour Quality
The cornerstone of superb pizza crust lies in premium flour. We suggest opting for 00 flour, a finely milled Italian variant with an ideal balance of gluten, around 12%, creating an equilibrium between elasticity and softness. If 00 flour is out of reach, a viable plan B would be bread flour, which yields a marginally altered consistency.
Optimal Water Temperature and Moisture Content
The warmth of the water is critical to the fermentation duration and the dough's evolution. For an extended fermentation that enhances taste, incorporate water chilled to about 45°F (7°C). For hastening the process, lukewarm water at approximately 85°F (29°C) is preferable. The dough hydration level, being the proportion of water to flour, should remain within the 60-70% range for the average domestic oven.
Less Yeast, More Time
An integral secret to a flavorful dough resides in minimal yeast usage and extended fermentation. By utilizing just 0.2% fresh yeast in relation to the flour's mass, the dough ferments over a 24-48 hour period. This leisurely pace cultivates nuanced flavors and renders the dough more digestible.
Salt's Purpose Beyond Taste
Salt does far more than enhance your dough's palate—it reinforces the gluten infrastructure and moderates fermentation. A preference for fine sea salt at a ratio of 2.5-3% to your flour is suggested. Introduce it once your flour and water begin to merge, thus averting any immediate interaction with the yeast.
Fermentation: The Art and Science
After blending, the dough should bulk ferment at ambient temperature for a couple of hours before being portioned into individual balls. Stow these in sealed containers and refrigerate from one to three days. It's during this cold fermentation that enchantment transpires – enzymes disintegrate starches into sugars, enriching the flavor profile and promoting the crust's golden hue when baked.
Handling Dough with Finesse
When it's time to bake, withdraw your dough from the refrigerator an hour or two in advance to bring it to room temperature. When shaping, be tender to maintain the gas pockets that have formed. Employ your fingertips to depress and extend the dough, eschewing rolling which deflates those much-valued air voids.
Bringing on the Heat: The Final Act
Whereas our wood-fired ovens blaze to 850°F (454°C), typical home ovens top out near 550°F (288°C). Make do by preheating a pizza stone or steel for a minimum of an hour to provide the fierce bottom heat necessary for a crusty exterior and a pillowy inside.
Honing the craft of pizza dough is an enduring quest. Every mix is a lesson in itself. We urge you to document your findings, tweak factors, and uncover the strategy best suited to your kitchen.
To witness our dough craft firsthand, attend one of our monthly pizza-making classes where Chef Julian imparts his expertise. For upcoming events, peek at our activity calendar!