Here at SavoryStream, we're convinced that extraordinary pizza begins with extraordinary dough. Having spent over 30 years refining our dough, we're excited to divulge a few of our coveted tips. While our exact recipe is a closely held secret, adhering to these foundational principles will result in a pizzeria-style pizza dough right in your own kitchen.
The Importance of Flour
The base for superior pizza dough relies upon premium flour. Our advice is to opt for 00 flour, which is an ultra-fine Italian flour with a moderate protein level (typically about 12%). This ensures an ideal mix of elasticity and softness. For those unable to acquire 00 flour, a viable alternative is bread flour, although expect a minor change in texture.
Hydration and Water Temp
The warmth of your water influences the duration of fermentation and the consistency of your dough. Cooler water around 45°F (7°C) is best for extended fermentation, leading to enhanced flavors, whereas water closer to 85°F (29°C) accelerates fermentation. The water-to-flour ratio, or hydration, should be kept from 60% to 70% to accommodate the typical home oven.
Less Yeast, Longer Fermentation
For a more delicious dough, we suggest minimal yeast usage combined with prolonged fermentation times. With only 0.2% fresh yeast relative to flour weight, our doughs ferment anywhere between 24-48 hours. This drawn-out method not only develops rich, deep flavors but also results in a dough that's easier on the stomach.
Salt's Functional Role
Beyond seasoning, salt is crucial for bolstering the gluten matrix and pacing fermentation. We recommend a fine sea salt concentration of 2.5-3% compared to the weight of your flour. Introduce the salt while the flour and water are blending to stop it from directly interacting with the yeast.
Fermentation Artistry
Post-mixing, the dough should undergo an initial bulk fermentation at normal room temperature for about two hours before being sectioned into individual portions. Store these portions in covered containers and place them in the refrigerator for 24-72 hours. It's during this cold fermentation period that the dough undergoes a transformation—enzymes decompose carbs into sugars, which confers flavor and the characteristic crust coloration.
Gentle Dough Handling
As you're ready to bake, take the dough out of the fridge one to two hours beforehand. It's important to handle the dough delicately to maintain the air pockets that formed during fermentation. You should stretch and shape the dough using your fingers rather than rolling it, which would deflate these bubbles.
The Heat is On
Our pizza is traditionally baked in wood-fired ovens that reach 850°F (454°C), which is hotter than most domestic ovens that top out near 550°F (288°C). To mimic this, bake on a preheated pizza stone or steel for about an hour, providing the intense heat needed for a crisp crust and a light interior.
The craft of pizza dough perfection is an on-going process. Each time you make a batch, you learn more about its behavior. We encourage you to jot down notes, modify factors, and figure out the optimum process for your home's conditions.
For a live demonstration of our dough crafting, consider attending one of our monthly pizza workshops led by Chef Giulio. For dates and more information, peek at our events calendar.