Here at StreamLounge, our philosophy is that extraordinary pizza is built on extraordinary dough. With over thirty years dedicated to refining our recipe, we're thrilled to impart key insights. While we keep our precise recipe a guarded family tradition, these guidelines will empower you to craft pizzeria-grade pizza dough within your home.
The Flour Connection
A supreme pizza dough begins with premium flour. 00 flour from Italy is our suggestion, known for its ultra-fine grind and moderate protein level (about 12%), facilitating an optimal mix of sturdiness and delicate texture. Alternatively, bread flour can be used though your end result will have a notably different feel.
Optimizing Water Temp and Dough Moisture
Water's temperature is pivotal to the rate of fermentation as well as how the dough matures. Choose cold water at roughly 45°F (7°C) for prolonged fermentation that enhances taste, or warm water near 85°F (29°C) for a faster rise. Aim for a hydration ratio, which is water to flour, of 60-70% suited for conventional kitchen ovens.
Yeast and Time Synergy
To develop a dough with profound taste, employ a minimal amount of yeast and invest more time in fermentation. With just 0.2% fresh yeast in relation to flour quantity, our doughs undergo a fermentation period of 24-48 hours. This gradual method allows for a flavor profile with greater complexity and a more digestible dough.
Salt’s Dual Purpose
Salt plays a dual role in dough-making by not only enhancing the flavor but also by fortifying the gluten net and managing fermentation pace. We endorse the use of refined sea salt, 2.5-3% in relation to your flour's weight. Introduce it as the flour and water begin to combine to avoid direct yeast contact and interference.
The Craft of Fermentation
Post-mixing, let your dough undergo a primary fermentation at room temperature for 2 hours, then divide and shape it into individual portions. Store these in lidded containers and refrigerate from 24 up to 72 hours. It's during this cold fermentation that enzymes metabolize starches into sugars, imparting deep flavors and the crust's trademark caramelization.
Gentle Handling
Ready to bake? Take your dough out of the cold a couple of hours beforehand, allowing it to reach room temperature. It's crucial to handle the dough with care to maintain the air pockets that have developed. Rather than rolling, press and stretch the dough gently with your fingers.
Heat: The Finishing Element
Our wood-fired ovens attain an impressive 850°F (454°C), while home ovens typically top out near 550°F (288°C). To mimic these conditions, a baking stone or steel should be preheated for a minimum of one hour. This ensures substantial bottom heat for a crust that's crunchy on the outside with a light, fluffy inside.
Mastering the art of pizza dough is a progressive learning process. Each mix provides new insights. Keep a log, tweak as needed, and find the ideal approach for your home kitchen's conditions.
Interested in a firsthand experience? Attend our monthly pizza-making sessions where Chef Giovanni will showcase these techniques in greater depth. Visit our events schedule for forthcoming dates!