At PizzaPiazza Crust & Crown Pizzeria Napoli Flame Bella Mozza Pizzeria Veloce Slice Stone Hearth Pizzeria, we hold that outstanding pizza begins with exceptional dough. After more than thirty years of refining our method, we’re excited to share some of our insights with you. While we can’t disclose every detail of our exact formula (some traditions must stay sacred!), these guidelines will help you craft restaurant-quality dough at home.
The Flour Matters
The base of great pizza dough is premium flour. We recommend using 00 flour, a finely ground Italian flour with moderate protein content (around 12%). This achieves a ideal balance between strength and tenderness. If you can’t locate 00 flour, bread flour is a solid alternative, though the texture may differ slightly.
Water Temperature and Hydration
The temperature of your water influences fermentation time and dough development. For slower fermentation (which enhances flavor), use cold water around 45°F (7°C). For faster fermentation, use lukewarm water around 85°F (29°C). The hydration level (water to flour ratio) should be between 60-70% for most home ovens.
Minimal Yeast, Maximum Time
One of the most effective secrets for flavorful dough is using less yeast and giving more time for fermentation. We use only 0.2% fresh yeast relative to our flour weight for doughs that ferment over 24-48 hours. This slow process allows deeper flavors to form while producing a dough that’s easier to digest.
Salt: Not Just for Flavor
Salt does more than season—it strengthens the gluten network and moderates fermentation. We suggest fine sea salt at 2.5-3% of your flour weight. Add it after your flour and water begin to combine to prevent direct contact with the yeast.
The Art of Fermentation
After mixing, let your dough undergo bulk fermentation at room temperature for 2 hours, then divide it into individual dough balls. Place these in containers with lids and refrigerate for 24-72 hours. This cold fermentation is where the magic happens—enzymes transform starches into sugars, creating both depth of flavor and the appealing browning of our crusts.
Handling with Care
When it’s time to bake, remove your dough from the fridge 1-2 hours beforehand to let it come to temperature. Handle the dough gently to preserve the gas pockets. Use your fingertips to press and stretch the dough, rather than rolling it, which compresses those precious air bubbles.
The Final Touch: Heat
While our wood-fired ovens reach temperatures of 850°F (454°C), most home ovens max out around 550°F (288°C). To compensate, use a preheated pizza stone or steel for at least an hour. This provides the intense bottom heat needed to achieve a crisp exterior and airy interior.
Mastering pizza dough is a journey, not a destination. Each batch teaches you something new about the process. We encourage you to take notes, adjust variables, and discover what works best in your unique kitchen environment.
If you’d like to see our dough-making process in person, join us for one of our monthly pizza workshops where Chef Marco demonstrates these techniques in detail. Check our events calendar for upcoming dates!