At StreamStonePath, our philosophy is that remarkable pizza stems from remarkable dough. With a legacy stretching over thirty years to refine our recipe, we're thrilled to impart some of our treasured expertise. Although we hold back our precise mix (certain rituals must be kept hallowed), these guidelines will set you on the path to creating stellar pizza dough within your own kitchen.
Flour is Fundamental
The cornerstone of superb pizza dough lies in using top-tier flour. We suggest opting for 00 flour—a finely milled Italian variety with a moderate protein percentage (approximately 12%), establishing an ideal equilibrium of elasticity and softness. Should 00 flour be elusive, bread flour makes for a fitting alternative, albeit with a marginally distinct texture.
Hydration and Water Heat
Water's temperature is pivotal for the timeline of fermentation and growth of the dough. Utilize chilled water at around 45°F (7°C) for a drawn-out fermentation (yielding enhanced taste), or tepid water at about 85°F (29°C) for more rapid fermentation. Aim for a water-to-flour ratio within 60-70% to suit most residential ovens.
Yeast Usage and Patience
A less-known aspect of delectable dough is minimizing yeast and maximizing fermentation duration. Our standard is to use a mere 0.2% fresh yeast based on our flour's weight for dough that undergoes fermentation over 24-48 hours. This leisurely method cultivates intricate flavors and produces a dough that's more easily digestible.
The Role of Salt
Salt serves a dual purpose: it enhances taste and fortifies the gluten network while moderating fermentation. We advocate for fine sea salt, amounting to 2.5-3% of the flour's weight. Integrate it after the flour and water have begun amalgamating to avert direct contact with the yeast.
Mastering Fermentation
Post-mixing, allow your dough a 2-hour bulk fermentation at ambient temperature, then apportion it into individual portions. Store these segments in contained environments with lids and refrigerate them from 1 to 3 days. During this chilled fermentation phase, enzymatic action converts starches into sugars, delivering rich flavors and the crust's attractive browning.
Gentle Handling
Approaching pizza preparation time, retrieve your dough from the fridge 1 or 2 hours prior to oven entry to warm. When shaping the dough, be gentle to retain the developed air pockets. Apply your fingertips to depress and spread the dough, avoiding rolling which can deflate these essential aerations.
Heat's Final Stroke
Although our stone ovens attain the fiery heights of 850°F (454°C), conventional home ovens typically max out near 550°F (288°C). To make up for this, utilize a pizza stone or steel, preheated for a minimum of 60 minutes, to channel that potent bottom heat crucial for a chiseled crust and lofted interior.
Ascending the ranks of pizza dough mastery is more about the journey than the destination. Each preparation yields new insights about the practice. We urge you to make notes, tweak variables, and discern what best suits the idiosyncrasies of your personal kitchen space.
Keen to witness our dough-crafting firsthand? Attend one of our monthly pizza workshops where Chef Giovanni will showcase these processes intricately. For future dates, see our schedule of events.