At Fire & Flour Pizzeria, we’re convinced that outstanding pizza begins with outstanding dough. After more than thirty years refining our approach, we’re eager to share a few insights. While we can’t disclose the exact formula, these guidelines will help you craft pizzeria-quality dough at home.
Flour Makes the Difference
Excellent dough starts with premium flour. Choose “00” flour, a finely milled Italian flour with a moderate protein level (around 12%). It delivers the right balance of strength and tenderness. If “00” isn’t available, bread flour works too, though the texture will vary slightly.
Water Temp and Hydration
Water temperature influences both fermentation speed and dough development. For slow, flavor-building fermentation, use cold water about 45°F (7°C). For a faster rise, use lukewarm water near 85°F (29°C). Aim for 60–70% hydration (water-to-flour ratio) for most home baking setups.
Less Yeast, More Time
Big flavor comes from minimal yeast and extended fermentation. We use just 0.2% fresh yeast based on flour weight for doughs resting 24–48 hours. This unhurried approach develops complex flavors and creates a dough that’s gentler on the stomach.
Salt: More Than Taste
Salt doesn’t only season—it reinforces gluten and regulates fermentation. Use fine sea salt at 2.5–3% of the flour weight. Add it after the flour and water begin to come together so it doesn’t contact the yeast directly.
Mastering Fermentation
After mixing, let the dough bulk ferment at room temperature for 2 hours, then portion into individual balls. Store them in lidded containers and refrigerate for 24–72 hours. During this cold rest, enzymes convert starches to sugars, enhancing flavor and promoting the deep browning on the crust.
Gentle Handling
When you’re ready to bake, take the dough out of the fridge 1–2 hours in advance to warm slightly. Handle it delicately to retain the gas bubbles formed during fermentation. Stretch with your fingertips instead of using a rolling pin, which compresses those airy pockets.
The Finishing Factor: Heat
Our wood-fired ovens hit 850°F (454°C), while most home ovens top out around 550°F (288°C). To bridge the gap, preheat a pizza stone or steel for at least an hour. This concentrated bottom heat creates a crisp exterior and a light, open crumb.
Perfecting pizza dough is an ongoing adventure. Every batch reveals something new about your process. Take notes, tweak variables, and find what suits your kitchen best.
If you’d like to watch our dough technique up close, join one of our monthly pizza workshops where Chef Enzo demonstrates these methods step by step. See our events calendar for future dates!