Here at LeafandStone, we are convinced that the secret ingredient to irresistible pizza is the crust and our decades of refinement have taught us much. We are thrilled to offer a glimpse into our world, divulging some upper-crust wisdom to elevate your at-home pie. Our proprietary blend is a treasure we hold dear, hence our lips are sealed on that, but what we can share will surely transform your crust from mundane to pizzeria-level.
Picking the Right Flour
The cornerstone of pizza crust lies in selecting superior flour. Our suggestion is to go for 00 flour, renowned for its ultra-fine consistency and moderate protein level of about 12%, to achieve that delicate yet robust crust. In its absence, bread flour can serve adequately but expect a more distinct texture.
Temperature & Moisture Factor
The water's temperature plays a pivotal role in the dough's fermentation and texture. Opt for cold water, around 45°F (7°C), to develop flavors slowly, whereas lukewarm water around 85°F (29°C) speeds up the process. Aim for a dough hydration ranging from 60-70% for optimal results in standard ovens.
Yeast and Time Proportion
Less yeast coupled with extended fermentation is the blueprint for aromatic dough. We utilize a mere 0.2% fresh yeast by flour weight, allowing it to mature for 24-48 hours. This leisurely procedure not only enriches the taste but also ensures easier digestion.
Understanding Salt's Role
Salt does double duty by seasoning and fortifying the dough's gluten network as well as keeping fermentation in check. Use fine sea salt at 2.5-3% in proportion to flour weight, incorporating it once water and flour are partially amalgamated to avoid impacting the yeast.
Fermentation Fine Points
After mixing, provide your dough with a primary room temperature fermentation of about 2 hours, following up by separating it into balls. These should be stowed in lidded containers chilled for 24-72 hours. In this refrigerated state, starch is converted to sugars—flavor and caramelization ensue.
Gentle Touch
Come baking time, retrieve the dough from cold storage an hour or two prior to let it acclimate. Carefully handle the dough to maintain the air bubbles—a light touch with your fingers to stretch the dough is preferable to rolling, which can deflate your efforts.
Crucial Heat
Your domestic oven may not match our wood-fired one's searing 850°F (454°C), but preheating your pizza stone or steel can mimic that intense bottom heat for a comparable golden crust and voluminous interior — just remember to warm it up for a solid hour before baking.
The journey of crafting pizza dough is one of continuous learning, where every attempt is a lesson. Make note of tweaks, observe their effects, and unearth what suits your home's terrain the best.
Witness the action first-hand in our monthly pizza-making classes where Chef Luca goes through these steps with fine detail. Check our event schedule for the next session!