At GladeHavenPortal, we believe that outstanding pizza starts with outstanding dough. After more than three decades of refining our method, we’re excited to share a portion of our know-how with you. While we can’t disclose our exact formula (some traditions must stay sacred!), these guidelines will help you craft restaurant-quality dough at home.
The Flour Matters
The base for great pizza dough is top-tier flour. We recommend using 00 flour, a finely ground Italian option with moderate protein content (around 12%). This achieves a 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 deepens flavor), use cold water around 45°F (7°C). For faster fermentation, opt for lukewarm water around 85°F (29°C). Hydration, the water-to-flour ratio, should sit 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 fermentation more time. We use just 0.2% fresh yeast relative to our flour, allowing 24-48 hours of fermentation. This slow process yields richer flavors and yields a dough that's easier to digest.
Salt: Not Just for Flavor
Salt does more than season—it strengthens the gluten network and helps regulate 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 the dough bulk ferment at room temperature for 2 hours, then divide into individual dough portions. 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, contributing both flavor and the lovely browning seen in our crusts.
Handling with Care
When it’s time to bake, remove the dough from the fridge 1-2 hours beforehand to let it come to room temperature. Handle gently to keep the gas bubbles intact. Use your fingertips to press and stretch the dough, rather than rolling, which flattens those precious air pockets.
The Final Touch: Heat
While our wood-fired ovens reach about 850°F (454°C), most home ovens top out around 550°F (288°C). To compensate, preheat a pizza stone or steel for at least an hour. This provides the intense bottom heat needed for a crisp crust and an airy interior.
Mastering pizza dough is a journey, not a destination. Each batch reveals a new facet of the process. We encourage you to take notes, adjust variables, and discover what works best in your own kitchen.
If you’d like to see our dough-making method in action, join one of our monthly pizza workshops where Chef Luca demonstrates these techniques in detail. Check our events calendar for upcoming dates!