At EquableGateways, we’re convinced that outstanding pizza begins with outstanding dough. After more than thirty years of refining our method, we’re thrilled to share some of our insights with you. While we can’t disclose the exact formula (some traditions deserve reverence!), these guidelines will help you craft restaurant-quality dough at home.
The Flour Matters
The base for superb pizza dough is top-notch flour. We suggest using 00 flour, a finely ground Italian flour with a moderate protein level (around 12%). This achieves a balanced blend of strength and tenderness. If 00 flour is unavailable, bread flour is a solid alternative, 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 faster fermentation, opt for lukewarm water around 85°F (29°C). Hydration 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 more time for fermentation. We use just 0.2% fresh yeast relative to our flour weight for doughs fermenting over 24-48 hours. This slow process allows complex flavors to develop while yielding 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 regulates 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, producing both flavor and the appealing browning you see in our crusts.
Handling with Care
When you’re ready to bake, take the dough out 1-2 hours beforehand to 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 can compress those delicate air pockets.
The Final Touch: Heat
Although our wood-fired ovens reach temperatures of 850°F (454°C), most 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 needed for a crisp exterior and 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 Elena demonstrates these techniques in detail. Check our events calendar for upcoming dates!