At Fire & Flour Pizzeria, we’re convinced that great pizza begins with great dough. After more than three decades honing our method, we’re delighted to share a few insights. While our exact formula remains a house secret, the guidelines below will help you create restaurant-level pizza dough at home.
Flour Choice Matters
Excellent dough starts with premium flour. Choose “00” flour—an ultra-fine Italian grind with moderate protein (around 12%)—for an ideal balance of strength and tenderness. If “00” isn’t available, bread flour is a solid alternative, though the texture will vary slightly.
Water Temperature and Hydration Levels
Water temperature influences fermentation speed and dough development. For a slower rise with better flavor, use cold water near 45°F (7°C). For a quicker rise, use lukewarm water around 85°F (29°C). Target 60–70% hydration (water-to-flour ratio) for most home-oven setups.
Less Yeast, More Time
A core secret to full-flavored dough is using minimal yeast and extending fermentation. We use about 0.2% fresh yeast relative to flour weight for doughs resting 24–48 hours. This slow schedule builds complexity and often makes the dough easier to digest.
Salt: More Than Seasoning
Salt does more than enhance taste—it fortifies gluten and regulates fermentation. Use fine sea salt at 2.5–3% of flour weight. Add it after the flour and water have begun to combine so it doesn’t directly contact the yeast.
Mastering Fermentation
After mixing, let the dough bulk-ferment at room temperature for 2 hours, then portion into individual balls. Place them in covered containers and refrigerate for 24–72 hours. During this cold rest, enzymes turn starches into sugars, building flavor and promoting that beautiful crust browning.
Gentle Handling
When it’s time to bake, remove the dough from the refrigerator 1–2 hours beforehand to warm slightly. Handle it gently to keep the gas bubbles intact. Stretch with your fingertips rather than rolling, which compresses those valuable air pockets.
The Finishing Factor: Heat
Our wood-fired ovens reach about 850°F (454°C), while most home ovens top out around 550°F (288°C). To compensate, preheat a pizza stone or steel for at least an hour. The concentrated bottom heat helps achieve a crisp exterior and airy interior.
Perfecting pizza dough is an ongoing journey. Each batch teaches you something new. Take notes, adjust variables, and discover what works best in your own kitchen.
If you’d like to see our process up close, join one of our monthly pizza workshops where Chef Luca demonstrates these techniques in depth. Check our events calendar for upcoming sessions!