At HarborFoyerCenter, we believe that outstanding pizza begins with standout dough. After more than thirty years of refining our method, we’re glad to share a few of our tips. While our exact formula remains a family secret, these guidelines will help you craft restaurant-quality dough at home.
The Flour Matters
The base of great pizza dough is premium flour. We suggest using 00 flour, a finely ground Italian flour with a moderate protein level (about 12%). This achieves a ideal balance of strength and tenderness. If you can’t find 00 flour, bread flour is a solid alternative, though the texture may vary 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). 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 letting fermentation take its time. We use just 0.2% fresh yeast relative to flour weight for doughs that ferment for 24-48 hours. This slow process 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 helps regulate fermentation. We recommend fine sea salt at 2.5-3% of the flour weight. Add it after the 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 portion it into individual balls. Place the balls 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 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 warm up. Handle gently to preserve the gas bubbles. Use your fingertips to press and stretch the dough rather than rolling it, which squashes those precious air pockets.
The Final Touch: Heat
While our wood-fired ovens reach about 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 provides 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 Luca demonstrates these techniques in detail. Check our events calendar for upcoming dates!