At MeadowRidgePortal, we believe that outstanding pizza starts with exceptional dough. After more than three decades of honing our method, we’re excited to share some of our tips with you. While we can’t disclose our exact formula (certain traditions stay sacred!), these principles will help you craft restaurant-quality dough at home.
The Flour Matters
The base for great pizza dough is high-quality flour. We recommend using 00 flour, a finely milled Italian flour with a moderate protein level (about 12%). This achieves the ideal balance of 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 temperature of your water influences fermentation time and dough development. For slow fermentation (which enhances flavor), use cold water around 45°F (7°C). For quicker fermentation, use lukewarm water around 85°F (29°C). The hydration level (water-to-flour ratio) should be roughly 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 complex flavors and creates a dough that’s easier to digest.
Salt: Not Just for Flavor
Salt does more than season—it strengthens the gluten framework and helps control fermentation. We suggest 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 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 break down starches into sugars, creating both depth of flavor and the browning you see in our crusts.
Handling with Care
When it’s time to bake, pull the dough from the fridge 1-2 hours beforehand to allow it to come to temperature. Handle it gently to preserve the gas bubbles that have formed. Use your fingertips to press and stretch the dough, rather than rolling, which compresses those delicate air pockets.
The Final Touch: Heat
While our wood-fired ovens reach about 850°F (454°C), most home ovens max out around 550°F (288°C). To compensate, preheat a pizza stone or steel for at least an hour. This delivers the intense bottom heat needed for 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 own 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 Sofia demonstrates these techniques in detail. Check our events calendar for upcoming sessions!