Here at PlainSideCommons, we’re convinced that standout pizza begins with outstanding dough. After more than three decades of refining our method, we’re excited to share some insights with you. While the exact formula must stay secret (some traditions must remain sacred!), these guidelines will help you craft restaurant‑quality pizza dough at home.
The Flour Matters
The base for great pizza dough is premium flour. We recommend using 00 flour, a finely milled Italian flour with moderate protein content (around 12%). This achieves the ideal balance of strength and tenderness. If 00 flour isn’t available, bread flour makes a solid substitute, though the texture will be a bit different.
Water Temperature and Hydration
The water temperature influences fermentation time and dough development. For slow fermentation (which enhances flavor), use cold water around 45°F (7°C). For faster fermentation, opt for lukewarm water around 85°F (29°C). Aim for a hydration level between 60-70% for most home ovens.
Minimal Yeast, Maximum Time
One of the key secrets to flavorful dough is using less yeast and giving it more time to ferment. 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 easier to digest.
Salt: Not Just for Flavor
Salt does more than season — it strengthens the gluten framework and helps regulate fermentation. We suggest fine sea salt at 2.5-3% of your flour weight. Add it after your flour and water begin 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 them 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 richer flavor and the appealing browning you see in our crusts.
Handling with Care
When it’s time to bake, take the dough out of the fridge 1-2 hours beforehand to let it come to room 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 precious air pockets.
The Final Touch: Heat
While our wood-fired ovens reach temperatures of 850°F (454°C), most home ovens top out around 550°F (288°C). To compensate, use a preheated pizza stone or steel for at least an hour. This intense bottom heat is essential for a crisp crust with a 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, adjust 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!