At MidfieldCommons, we believe that outstanding pizza starts with exceptional dough. After more than thirty years of refining our method, we’re happy to share a few of our insights. While we can’t disclose every detail of our exact formula (some traditions must stay sacred!), these guidelines will help you craft restaurant-quality pizza dough at home.
The Flour Matters
The base of great pizza dough is premium flour. We recommend using 00 flour, a finely ground Italian flour with a moderate protein level (about 12%). This achieves the ideal balance between strength and tenderness. If you can’t locate 00 flour, bread flour is a solid substitute, though the texture may differ slightly.
Water Temperature and Hydration
The water temperature influences fermentation time and dough development. For slow fermentation (which enhances flavor), use cold water around 45°F (7°C). For faster fermentation, use lukewarm water around 85°F (29°C). The hydration range should be roughly 60-70% for most home ovens.
Minimal Yeast, Maximum Time
One of the key secrets to flavorful dough is using less yeast and giving it more time to ferment. We use only 0.2% fresh yeast relative to our flour weight for doughs that ferment for 24-48 hours. This slow process develops complex flavors and yields a dough that's easier to digest.
Salt: Not Just for Flavor
Salt does more than season—it strengthens the gluten and regulates fermentation. We suggest fine sea salt at 2.5-3% of your flour weight. Add it after the flour and water have started 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 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 warm up. Handle it gently to preserve the gas bubbles formed during rising. Use your fingertips to press and stretch the dough, rather than rolling, which can compress those delicate air pockets.
The Final Touch: Heat
While our wood-fired ovens reach temperatures around 850°F (454°C), most home ovens max out at about 550°F (288°C). To compensate, use a preheated pizza stone or steel for at least an hour. This intense bottom heat helps achieve a crisp crust with an airy interior.
Perfecting pizza dough is a journey rather than 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 unique kitchen environment.
If you’d like to observe our dough-making steps in person, join one of our monthly pizza workshops where Chef Elena demonstrates these techniques in detail. Check our events calendar for upcoming dates!