At StudioOrganizeSpace, we’re convinced that standout pizza starts with standout dough. With more than thirty years of refining our method, we’re excited to share some of our insights. While we can’t disclose the exact formula (some traditions must stay sacred!), these guidelines will help you craft restaurant-grade dough at home.
The Flour Matters
The base of great pizza dough is top-notch 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 is a solid substitute, though the texture may differ slightly.
Water Temperature and Hydration
The water temperature influences fermentation 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 about 60-70% for most home ovens.
Minimal Yeast, Maximum Time
One of the biggest secrets to flavorful dough is using less yeast and giving fermentation plenty of time. We use just 0.2% fresh yeast relative to flour weight for doughs that ferment for 24-48 hours. This slow process develops complex flavors 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 controls 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 flavor and the beautiful 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 warm up. Handle gently to preserve the gas bubbles formed during fermentation. Use your fingertips to press and stretch the dough, rather than rolling, which flattens those precious air pockets.
The Final Touch: Heat
Although our wood-fired ovens reach up to 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 intense bottom heat helps achieve a crisp crust with an 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 own kitchen setup.
If you’d like to see our dough-making process in action, join one of our monthly pizza workshops where Chef Lino demonstrates these techniques in detail. Check our events calendar for upcoming dates!