At MeadowGentleHidden, we believe that outstanding pizza begins with outstanding dough. After more than three decades of refining our method, we’re excited to share a few of our techniques with you. While we can’t disclose the exact formula (some traditions must stay sacred!), these principles 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 (around 12%). This achieves a strong yet tender texture. If 00 flour isn’t available, bread flour is a solid substitute, though the texture may differ slightly.
Water Temperature and Hydration
The water temperature influences fermentation and dough development. For slow fermentation (which enhances flavor), use cold water around 45°F (7°C). For faster fermentation, opt for warm water around 85°F (29°C). Hydration should be about 60-70% for most home ovens.
Minimal Yeast, Maximum Time
One of the key 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 develops complex flavors and yields a dough that's easier to digest.
Salt: Not Just for Flavor
Salt does more than season—it strengthens the gluten structure and regulates fermentation. We recommend 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 bulk ferment at room temperature for 2 hours, then divide 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, creating flavor and the lovely browning seen in our crusts.
Handling with Care
When it’s time to bake, remove the dough from the refrigerator 1-2 hours beforehand to let it warm. Handle gently to preserve the gas bubbles. Use your fingertips to press and stretch the dough, rather than rolling, which flattens 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 preheated 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, 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 the Head Chef demonstrates these techniques in detail. Check our events calendar for upcoming dates!