At MeadowLocalStream, we’re convinced that extraordinary pizza starts with excellent dough. After more than thirty years of refining our method, we’re excited to share a few of our insights. While we can’t disclose the exact formula (some traditions deserve to stay sacred!), these guidelines will help you craft restaurant-quality dough at home.
The Flour Matters
The base of great pizza dough is top-tier flour. We recommend using 00 flour, a finely milled Italian flour with moderate protein content (around 12%). This achieves a balanced blend of strength and tenderness. If 00 flour isn’t available, bread flour makes a solid substitute, though the texture will be a touch different.
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, opt for lukewarm water about 85°F (29°C). Hydration, the ratio of water to flour, should fall between 60-70% for most home ovens.
Minimal Yeast, Maximum Time
One of the biggest secrets to flavorful dough is using less yeast and allowing 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 lets complex flavors 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 helps regulate fermentation. We recommend 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 undergo bulk fermentation 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 lovely 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. Handle gently to preserve the gas bubbles that have formed. Use your fingertips to press and stretch the dough, rather than rolling, which can compress those precious air pockets.
The Final Touch: Heat
While our wood-fired ovens reach temperatures of 850°F (454°C), many 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 necessary for a crisp exterior and 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 environment.
If you’d like to see our dough-making process in person, join us for one of our monthly pizza workshops where Chef Leo demonstrates these techniques in detail. Check our events calendar for upcoming dates!