At HearthStoneFoyer, we believe that outstanding pizza starts with outstanding dough. After more than thirty years of refining our method, we’re excited to share some of our insights 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 dough is quality flour. We recommend using 00 flour, a finely milled Italian option with a moderate protein level (about 12%). This achieves a balance between strength and tenderness. If you can’t find 00 flour, bread flour works as a decent substitute, though the texture won’t be identical.
Water Temperature and Hydration
The temperature of your water influences fermentation and dough development. For a slower fermentation (which enhances flavor), use cold water around 45°F (7°C). For faster fermentation, go with lukewarm water around 85°F (29°C). Hydration, the water-to-flour ratio, should be roughly 60-70% for most home ovens.
Minimal Yeast, Maximum Time
One of the key tricks for flavorful dough is using less yeast and giving fermentation more time. We use just 0.2% fresh yeast relative to our flour weight for doughs that ferment over 24-48 hours. This slow approach develops deeper 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 regulates fermentation. We recommend fine sea salt at 2.5-3% of your flour weight. Add it after your flour and water begin to mix 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 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 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 come to room temperature. Handle gently to preserve the gas bubbles formed during rising. Use your fingertips to press and stretch rather than rolling, which can crush those delicate 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, preheat a pizza stone or steel for at least an hour. This delivers intense bottom heat to achieve 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 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 Alessio demonstrates these techniques in detail. Check our events calendar for upcoming dates!