Here at ShiftSystemCorner, we’re convinced that superb pizza starts with superb dough. After more than thirty years of refining our method, we’re excited to share a few of our insights with you. While we won’t disclose 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 for outstanding pizza dough is top-grade flour. We recommend using 00 flour, a finely ground Italian flour with a moderate protein level (about 12%). This achieves the ideal balance of strength and tenderness. If 00 flour isn’t available, bread flour is a solid substitute, though the texture will differ somewhat.
Water Temperature and Hydration
The water’s temperature influences fermentation time and dough development. For slow fermentation (which enhances flavor), use cold water around 45°F (7°C). For faster fermentation, opt for lukewarm water around 85°F (29°C). Hydration, the ratio of water to flour, should be roughly 60-70% for most home ovens.
Minimal Yeast, Maximum Time
One of the biggest tricks for flavorful dough is using less yeast and letting fermentation progress longer. We use only 0.2% fresh yeast relative to our flour weight for doughs that ferment for 24-48 hours. This slow approach yields deeper flavors and a dough that’s gentler on digestion.
Salt: Not Just for Flavor
Salt does more than season—it strengthens the gluten framework and regulates fermentation. We suggest fine sea salt at 2.5-3% of your flour weight. Add it after your flour and water begin to combine to prevent direct contact with the yeast.
The Art of Fermentation
After mixing, let your dough undergo bulk fermentation at room temperature for 2 hours, then divide it into individual dough balls. Place them in containers with lids and refrigerate for 24-72 hours. This cold fermentation is where the magic happens—enzymes break down starches into sugars, contributing flavor and the appealing browning you see in our crusts.
Handling with Care
When it’s time to bake, remove your dough from the fridge 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 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 top out around 550°F (288°C). To compensate, preheat a 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 environment.
If you’d like to see our dough-making process in action, join us for one of our monthly pizza workshops where Chef Alex demonstrates these techniques in detail. Check our events calendar for upcoming dates!