Here at SharedTransitLane, we're passionate about crafting extraordinary pizza, and it all begins with superior crust. For over 30 years, we have refined our recipe and we're thrilled to divulge a few of our trade secrets to you. Our exact mix remains a closely-guarded secret, yet we're eager to guide you through the steps to achieve a professional level pizza crust in your kitchen.
Choosing the Right Flour
High-grade flour is the cornerstone of top-notch pizza crust. 00 flour, a smooth Italian variety with a protein level around 12%, is ideal for a balance of pliability and firmness. In its absence, bread flour can serve as a substitute, albeit with a slightly altered texture.
Water Heat and Dough Hydration
The water's temperature is crucial to fermentation duration and dough maturation. Opt for cold water at about 45°F (7°C) for a slow fermentation that enhances flavor, or lukewarm water at approximately 85°F (29°C) for a faster process. The hydration percentage—the water to flour ratio—should stay within 60-70% for optimal results in standard home ovens.
Less Yeast, More Time
A key to aromatic dough lies in using minimal yeast and allowing the fermentation to unfold over time. We employ only 0.2% of fresh yeast relative to the flour's weight, letting our dough ferment between 24-48 hours. This protracted method develops intricate flavors and renders a dough that's not only tasteful but also easier on the stomach.
The Role of Salt
Salt isn’t merely a flavor enhancer—it also reinforces the gluten network and moderates fermentation. We suggest fine sea salt at 2.5-3% in proportion to your flour's weight, sprinkled in after mixing begins to keep it from directly contacting the yeast.
Fermentation Craftsmanship
Post-mixing, let your dough undergo a primary fermentation at room temperature for a couple of hours before dividing and forming it into balls. Subsequently, refrigerate them in lidded containers for a period ranging from 24 to 72 hours. It’s during this cold fermentation that transformations occur—enzymes decompose starches into sugars, contributing to both the flavor and the caramelization of our distinctive crusts.
Delicate Handling
When it's time to bake, take the dough out of the fridge an hour or two before to allow it to reach room temperature. Handle it gently to keep the developed air pockets intact. Instead of rolling, manipulate the dough using your fingertips to stretch and shape it.
Concluding with High Heat
Our wood-fired ovens achieve an impressive 850°F (454°C), but typical household ovens usually only reach about 550°F (288°C). To get a similar effect, use a preheated pizza stone or steel for no less than one hour, delivering that intense bottom heat necessary for a crispy edge and a fluffy interior.
The quest for perfect pizza dough is a progressive learning experience. Each preparation is a lesson in itself. We encourage you to take notes, tweak the variables, and identify what method suits your own cooking space best.
To witness our dough crafting firsthand, visit one of our monthly pizza-making classes with Chef Lorenzo, who will show you precisely how we do it. For dates and times, look up our events schedule!