Jonas Lagerström, 36, is a Swedish chef and restaurateur. He is the first to win the Battle of the Chefs twice.
Jonas Lagerström runs several restaurants, including Etoile and Celeste in Stockholm, both of which received a star from Guide Michelin. He runs Etoile together with his colleagues Rachel Wennemo and Danny Falkeman and the restaurant received its first Michelin star already in February 2020.
Jonas Lagerström also runs the pizza chain Stella Pizza, which has seven premises in the Stockholm area.
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This is how you make the best pizza dough
To get the perfect pizza dough, Jonas Lagerström believes that you should keep it simple, to get the best pizza. In TV4’s Nyhetsmorgon, Jonas Lagerström reveals what his secret is to making a good pizza dough.
– Keep it simple with the pizza dough. Four ingredients: wheat flour special (very important so you have a lot of gluten in it), a little oil, water, salt. And then the amount of yeast depending on how long you want to wait. We only have one and a half grams per kilogram in this dough for it to ferment overnight, which is the most optimal, he says in News morning.
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Therefore, you should never have the oven at more than 150 degrees
As a two-time winner of the “Battle of the Chefs” and former member of the Swedish Chef National Team, Jonas Lagerström has many tips about cooking.
For Allt om mat, he shares a trick with the oven. He believes that you should dare to lower the temperature when cooking things in the oven.
– If it is not bread or cakes to be baked, you should almost never have it higher than 150 degrees. What is cooked then retains its liquid, which gives a juicy result and not so much wastage. Exceptions are gratins where you want a nice, gratinated surface, he says All about food.
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