Here at PebbleGarden, we're of the mindset that a pizza is only as good as its crust. With over thirty years of refining our craft, we're thrilled to divulge a few insider tips for making your pizza crust rival those of the best pizzerias—although, our proprietary blend remains our little secret. These guidelines will empower you to produce professional-grade pizza crust in your own kitchen.
Choosing the Right Flour
For a truly remarkable pizza base, it all begins with premium flour. 00 flour is what we swear by, an exquisitely fine Italian flour featuring a protein content in the neighborhood of 12%. It strikes a delicate equilibrium between resilience and softness. In the event that 00 flour eludes you, all-purpose flour can fill in, but expect a slightly altered texture.
The Significance of Water
Water's temperature plays a crucial role in the length of fermentation and the evolution of your dough. Opt for chilly water at approximately 45°F (7°C) to slow ferment, enhancing taste, or warmer water at around 85°F (29°C) for faster results. Aim for a hydration percentage that lies in the 60-70% range, ideal for most household ovens.
A Little Yeast Goes a Long Way
An essential revelation for succulent dough is the scant use of yeast, coupled with extended fermentation. With only 0.2% of fresh yeast in relation to the flour mass, our dough ferments from 24 to 48 hours. Fermenting slowly fosters the development of intricate flavors and results in a more digestible dough.
Salt's Dual Purpose
Salt not merely seasons the dough—it's integral for fortifying the gluten network and moderating yeast activity. We advise a proportion of fine sea salt comprising 2.5-3% of your flour's weight. Introduce it as the flour and water commence amalgamating to dodge direct contact with the yeast.
The Craft of Fermentation
Post-mixing, allow your dough to undergo the first fermentation at room temperature for a couple of hours before sectioning it into balls. Stow these in sealed containers and refrigerate anywhere from a day to three days. It's this cold fermentation process that works wonders; enzymes convert starches to sugars, which not only tastes fantastic but also imparts that coveted golden hue to our crusts.
Gentle Touches
When you're ready to bake, take out the dough roughly an hour or two prior to baking to let it reach ambient temperature. Treating the dough gently is key to maintain the built-up air pockets. Rather than rolling, employ your fingertips to pat and stretch the dough, thus keeping those vital air bubbles intact.
Heat as the Crowning Gesture
Despite our wood-fired ovens reaching a blazing 850°F (454°C), you may find your domestic oven maxes out closer to 550°F (288°C). Counterbalance this by preheating a pizza stone or baking steel for an hour minimum. This will give that urgent burst of heat needed to accomplish a crunchy exterior and a fluffy inside.
Perfecting pizza crust is an enduring pursuit, and each batch of dough comes with its own set of lessons. Document your findings, tinker with different elements, and discover the methods that resonate with your home setup.
Should you wish to witness our dough crafting in action, swing by for our monthly pizza making classes where Chef Julian goes through these steps in greater detail. Peek at our events schedule for upcoming sessions!