Pizza is a beloved dish around the world, and what truly makes a great pizza is the perfect crust. The pizza crust serves as the foundation for the pizza, setting the tone for the entire meal. Whether it’s thin and crispy or thick and chewy, the crust can make or break a pizza. For those in Phoenix or near Pinetop, AZ, understanding the secrets behind the best pizza crusts can help elevate your pizza experience, whether you’re ordering from a local pizzeria or crafting your own at home.
At Red Devil Restaurant, known for offering the best Italian food in Phoenix, they take great pride in their pizza crusts, which are crafted using traditional Italian techniques that have been passed down through generations. Let’s dive into the secrets of making the best pizza crusts, the techniques used by Italian chefs, and what makes a pizza crust truly outstanding.
Why is the Pizza Crust So Important?
The crust is the first thing you bite into, and it plays a vital role in the texture and flavor of the pizza. A great pizza crust provides the ideal balance of chewiness, crispiness, and flavor. It’s the supporting base that complements the sauce, cheese, and toppings, without overshadowing them.
Italian pizza crusts, in particular, are designed to be thin yet strong enough to hold the weight of the toppings. A well-made crust adds depth to the pizza’s overall experience, providing a satisfying contrast to the toppings while allowing them to shine. This is why the crust is such a crucial element in traditional Italian pizza, and why many consider it the heart of the pizza itself.
Traditional Italian Techniques for Crafting the Perfect Pizza Crust
1. Using the Right Flour
In Italy, the type of flour used for the pizza dough is essential. Italian pizza chefs typically use 00 flour, a finely ground, high-protein flour that creates a dough with a smooth texture and a high gluten content. This flour gives the crust its signature elasticity, allowing it to stretch thin without tearing while still maintaining a chewy bite.
When the right flour is used, the dough becomes easier to handle, and it can rise to its full potential during baking. This is why pizzerias that use high-quality flour are able to produce a crust that is both light and airy while remaining robust enough to hold the toppings.
2. Fermentation Time: The Key to Flavor
One of the most important techniques in creating the perfect pizza crust is allowing the dough to ferment. Traditional Italian pizza dough is left to rise for a long time, sometimes up to 24 hours. This slow fermentation process allows the yeast to break down the sugars in the dough, which not only makes the dough easier to digest but also enhances the flavor of the crust.
Fermentation contributes to the slight tang and depth of flavor found in Italian pizza crusts, giving them that characteristic taste that sets them apart from other types of pizza. Shortening the fermentation time can lead to a less flavorful crust, which is why many high-quality pizzerias, like Red Devil Restaurant, take the time to let their dough ferment properly.
3. Perfecting the Dough Hydration
Hydration refers to the amount of water used in the dough compared to the amount of flour. Italian pizza dough typically has a higher hydration level, meaning there is more water in the dough than there is flour. This gives the dough a soft, moist texture and helps to create a crust with a slight crispiness on the outside and a soft, airy interior.
The perfect balance of hydration in the dough is crucial in achieving the right texture. Too little water can result in a dry, crumbly crust, while too much can cause the dough to be too wet to work with. Italian pizza makers carefully measure the hydration level to ensure the dough has the ideal consistency for the perfect pizza crust.
4. Hand-Stretching the Dough
In Italy, pizza dough is traditionally stretched by hand, rather than being rolled out with a pin. This method helps preserve the dough’s structure and air bubbles, which contribute to the light and fluffy texture of the crust. When the dough is stretched by hand, it allows for a more even distribution of the dough, ensuring that the crust is thin in the center but thicker along the edges.
Hand-stretching also gives the crust a slightly irregular shape, which is a hallmark of traditional Italian pizza. The technique allows the dough to maintain its airiness and ensures that it bakes evenly, resulting in a crust that is crisp on the outside and soft on the inside.
5. Baking at High Heat
Traditional Italian pizza is baked in a wood-fired oven at high temperatures, often exceeding 800°F (427°C). The high heat allows the crust to bake quickly, creating a crispy exterior while keeping the inside of the dough light and airy. The result is a perfectly balanced pizza crust with just the right amount of crunch.
If you don’t have access to a wood-fired oven at home, using a pizza stone in a conventional oven can help achieve a similar effect. A pizza stone retains heat and ensures that the crust gets that satisfying crunch, making it a great option for at-home pizza making.
How Does Red Devil Restaurant Make the Best Pizza Crust?
At Red Devil Restaurant, they combine traditional Italian pizza-making techniques with fresh, high-quality ingredients to create a pizza crust that’s second to none. Their dough is made with the finest flour and left to ferment for the perfect amount of time, ensuring that every pizza has a light, flavorful crust. The dough is hand-stretched and baked in a high-heat oven, resulting in a pizza that’s crisp on the outside and soft on the inside.
Whether you’re enjoying a classic Margherita pizza or one of their specialty pies, you can taste the difference in the crust at Red Devil Restaurant.
The Perfect Pizza Starts with the Crust
The best pizza begins with the perfect crust. By using high-quality flour, allowing for slow fermentation, balancing hydration, hand-stretching the dough, and baking at high heat, traditional Italian pizza makers craft crusts that are both flavorful and satisfying. Whether you’re enjoying a pizza at home or dining at an Italian family restaurant in Phoenix, these techniques ensure that every bite of the crust is just as enjoyable as the toppings.
For pizza lovers in Phoenix and beyond, experiencing the best pizza starts with a well-crafted crust. Red Devil Restaurant offers pizzas that reflect the authentic techniques of Italian pizza-making, providing a crust that is both crispy and flavorful.
