At CommonsMarketplace, 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 remain sacred!), these guidelines will help you craft restaurant-quality dough at home.
The Flour Matters
The base of excellent pizza dough is high-quality flour. We recommend using 00 flour, a finely ground Italian flour with moderate protein content (around 12%). This strikes the right balance between strength and tenderness. If you can't find 00 flour, bread flour is a solid substitute, though the texture may differ slightly.
Water Temperature and Hydration
The water temperature affects fermentation time and dough development. For slower fermentation (which enhances flavor), use cold water around 45°F (7°C). For quicker fermentation, use lukewarm water around 85°F (29°C). Hydration should be between 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 unfold over time. We use just 0.2% fresh yeast relative to our flour weight for doughs that ferment for 24-48 hours. This slow process builds complex flavors 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 moderates 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, creating both flavor and the beautiful browning you see in our crusts.
Handling with Care
When it's time to bake, remove your dough from the refrigerator 1-2 hours beforehand to let it warm up. Handle the dough gently to preserve the gas bubbles that have formed. Use your fingertips to press and stretch the dough, rather than rolling it, which compresses those precious 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, use a pizza stone or steel that has been preheated for at least an hour. This provides the intense bottom heat needed to achieve 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, adjust variables, and discover what works best in your unique 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!