At MarketFollowOpen, we know that great pizza starts with great dough. After more than three decades of perfecting our method, we're excited to share a few of our tips with you. While we can't disclose the exact formula (some traditions must stay sacred!), these guidelines will help you make restaurant-quality pizza dough at home.
The Flour Matters
The foundation of excellent pizza dough is top-notch flour. We recommend using 00 flour, a finely milled Italian flour with a moderate protein content (about 12%). This achieves the right balance of strength and tenderness. If 00 flour isn’t available, bread flour is a solid substitute, though the texture may differ slightly.
Water Temperature and Hydration
The water temperature influences fermentation time and dough development. For slow fermentation (which develops richer 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 between 60-70% for most home ovens.
Minimal Yeast, Maximum Time
One of the biggest secrets to flavorful dough is using less yeast and giving 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 allows complex flavors to develop while producing a dough that's easier to digest.
Salt: Not Just for Flavor
Salt does more than season your dough—it strengthens the gluten network 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 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 flavor and the gorgeous browning seen 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 warm. Handle the dough gently to preserve the gas bubbles that have formed. Use your fingertips to press and stretch the dough, rather than rolling, which squashes 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 preheated pizza stone or steel for at least an hour. This delivers the intense bottom heat needed for a crisp exterior and light, 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 Marco demonstrates these techniques in detail. Check our events calendar for upcoming dates!