At GentleMountSignal, we maintain that outstanding pizza begins with outstanding dough. After more than thirty years of refining our method, we’re happy to share some of our insights with you. While we won’t disclose our exact formula (some traditions deserve to stay sacred!), these guidelines will help you craft restaurant-grade pizza 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 moderate protein content (around 12%). This achieves a strong yet tender texture. If 00 flour isn’t available, bread flour can work as a substitute, though the texture may differ slightly.
Water Temperature and Hydration
Water temperature influences fermentation duration and dough development. For slow fermentation (which enhances flavor), use cold water about 45°F (7°C). For quicker fermentation, use lukewarm water about 85°F (29°C). Hydration, the water-to-flour ratio, should be roughly 60-70% for most home ovens.
Minimal Yeast, Maximum Time
One of the strongest secrets to flavorful dough is using less yeast and giving fermentation more time. We use just 0.2% fresh yeast relative to our flour weight for doughs that ferment over 24-48 hours. This gradual process develops deeper flavors while producing a dough that’s easier to digest.
Salt: Not Just for Flavor
Salt does more than season your dough—it reinforces the gluten network and helps regulate 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 make pizza, remove your dough from the refrigerator 1-2 hours before baking to let it come to temperature. Handle the dough gently to preserve the gas bubbles formed. Use your fingertips to press and stretch the dough, rather than rolling it, which can compress 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’s 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 Sophia demonstrates these techniques in detail. Check our events calendar for upcoming dates!