At MeadowFoyerPortal, we contend that standout pizza starts with standout dough. After more than thirty years of refining our method, we’re thrilled to share a portion of our insights with you. While we can’t divulge the exact blend (some traditions stay sacred!), these guidelines will help you craft restaurant-grade pizza dough at home.
The Flour Matters
The cornerstone of excellent pizza dough is premium flour. We suggest using 00 flour, a finely ground Italian flour with a moderate protein level (around 12%). This achieves the ideal balance between strength and tenderness. If 00 flour isn’t available, bread flour is a solid substitute, though the texture will differ slightly.
Water Temperature and Hydration
The water’s temperature influences fermentation time and dough development. For slow fermentation (which enhances flavor), use cold water about 45°F (7°C). For faster fermentation, use lukewarm water around 85°F (29°C). The hydration ratio (water to flour) should sit between 60-70% for most home ovens.
Minimal Yeast, Maximum Time
One of the biggest secrets to flavorful dough is using less yeast and allowing more time for fermentation. We use just 0.2% fresh yeast relative to our flour weight for doughs that ferment for 24-48 hours. This slow process yields deeper flavors and a dough that’s gentler on digestion.
Salt: Not Just for Flavor
Salt does more than season your dough—it strengthens the gluten framework and regulates fermentation. We recommend fine sea salt at 2.5-3% of your flour weight. Add it after your flour and water have begun to combine to prevent direct contact with the yeast.
The Art of Fermentation
After mixing, let your dough bulk ferment at room temperature for 2 hours, then portion 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 break down starches into sugars, delivering both flavor and the gorgeous browning you see in 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 bubbles that have formed. Use your fingertips to press and stretch the dough, rather than rolling it, as rolling compresses those precious air pockets.
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 pizza stone or steel that’s been preheated 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, tweak 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 Luca demonstrates these techniques in detail. Check our events calendar for upcoming dates!