Here at StreamStonePath, our philosophy is that outstanding pizza is built on outstanding dough. With over thirty years of refining our craft, we're delighted to divulge a few of our treasured tips. Although the precise recipe is our little secret (some rituals deserve to be kept hush-hush!), following these guidelines will bring you closer to achieving pizzeria-worthy pizza dough within your very own kitchen.
Flour is Fundamental
The cornerstone of sublime pizza dough lies in the quality of the flour used. We suggest 00 flour, which is an ultrafine Italian variety with a moderate protein content, typically around 12%. This yields an ideal equilibrium of elasticity and softness in the dough. Should 00 flour be unattainable, a decent alternative is bread flour, although the result may vary slightly in texture.
Optimal Water Temperature and Dough Hydration
The water's temperature plays a pivotal role in the time needed for fermentation and the way the dough develops. Cooler water at about 45°F (7°C) is advised for a leisurely fermentation that enhances the flavors, whereas lukewarm water near 85°F (29°C) is better for a faster fermentation process. A hydration range of 60-70% works best for dough in typical home ovens.
Limited Yeast, Extended Fermentation
A little-known truth for creating a dough rich in taste is to minimize yeast usage and maximize fermentation duration. Our recipe includes merely 0.2% fresh yeast based on the flour's weight, resulting in dough that ferments for 24-48 hours. This gradual fermentation fosters the development of rich flavors and also produces a more digestible dough.
Salt – It's More Than Just Taste
Salt serves not only as a seasoning for the dough but also bolsters the gluten network and modulates the fermentation pace. Finely ground sea salt is our choice, added at 2.5-3% relative to the flour's weight. Ensure the salt is mingled after initiating the amalgamation of flour and water to prevent it from directly interacting with the yeast.
Fermentation: A Delicate Art
Subsequent to the dough's mixing, it requires an initial bulk fermentation at ambient temperature for 2 hours. Post-fermentation, segment the dough into individual portions. Store these spheres in sealed containers and chill for 24-72 hours. During this cold fermentation stage, enzymes decompose the starch into simpler sugars, enriching the flavor and contributing to that golden-brown hue in our crusts.
Gentle Dough Handling
Prior to baking, the dough should come out of refrigeration 1-2 hours early to reach room temperature. Treat the dough with care to protect the air bubbles that have formed inside. Rather than rolling it out, use your fingers to gently press and stretch the dough, maintaining those vital air cavities.
Bringing the Heat
While professional pizza ovens achieve an intense 850°F (454°C), home ovens typically have a threshold of about 550°F (288°C). Compensate by preheating your baking surface—a pizza stone or steel—for a minimum of one hour, delivering the strong bottom heat necessary for that crispy-on-the-outside, fluffy-on-the-inside texture.
The mastery of pizza dough is indeed more of an odyssey than a quick trip. Each cooking endeavor enlightens you about the dough's nuances. So we suggest maintaining a log of your process, refine the different parameters and unearth the optimal method for your unique cooking space.
Keen to witness our process firsthand? Join us at one of the upcoming pizza workshops where Chef Anthony will demonstrate these techniques. For forthcoming dates, take a glance at our events schedule!