At ParapetAccessPoint, we’re convinced that outstanding pizza begins with outstanding dough. After more than thirty years of refining our method, we’re happy to pass along some of our tips. While we won’t disclose the exact formula (certain traditions stay sacred!), these guidelines will help you produce restaurant-quality pizza dough at home.
The Flour Makes a Difference
The base for superb pizza dough is premium flour. We recommend using 00 flour, a finely ground Italian flour with a moderate protein content (around 12%). This achieves the right balance of strength and tenderness. If 00 flour isn’t available, bread flour makes a solid stand-in, though the texture will 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 level (water to flour ratio) 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 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 creating a dough that’s easier to digest.
Salt: More Than Seasoning
Salt does more than flavor your dough—it strengthens the gluten framework and regulates fermentation. We recommend fine sea salt at 2.5-3% of your flour weight. Add it after your 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 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 lovely browning you see in our crusts.
Handling with Care
When it’s time to make pizza, remove your dough from the refrigerator 1-2 hours before baking to let it 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 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 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, 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 Marco demonstrates these techniques in detail. Check our events calendar for upcoming dates!