At MeadowFordPass, we believe that outstanding pizza starts with outstanding dough. After more than thirty years refining our method, we’re excited to share a few of our insights with you. While we won’t disclose the exact formula (some traditions deserve to be kept sacred!), these guidelines will help you craft dough that tastes restaurant-worthy at home.
The Flour Makes a Difference
The base for great pizza dough is high-quality flour. We recommend using 00 flour, a finely ground Italian flour with a moderate protein level (about 12%). This achieves a ideal balance between strength and tenderness. If you can’t locate 00 flour, bread flour is a solid alternative, though the texture may differ slightly.
Water Temperature and Hydration
The temperature of your water 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 ratio (water to flour) 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 allowing more time for fermentation. We use just 0.2% fresh yeast relative to our flour weight for doughs that ferment for 24-48 hours. This slow process lets complex flavors develop while producing dough that's easier to digest.
Salt: Not Just for Flavor
Salt does more than season your dough—it strengthens the gluten framework and helps regulate fermentation. We suggest 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 portions. 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, yielding flavor and the gorgeous browning you see in our crusts.
Handling with Care
When it’s time to bake, remove your dough from the fridge 1-2 hours prior to baking to allow it to come to room temperature. 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 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, 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.
If you’d like to see our dough-making process in person, join us for one of our monthly pizza workshops where Chef Luis demonstrates these techniques in detail. Check our events calendar for upcoming dates!