At LocusPlainField, we know that superb pizza begins with superb dough. After more than three decades of refining our method, we’re pleased to share a few of our insights. While we can’t disclose the exact formula (some traditions must stay sacred!), these guidelines will help you craft restaurant-quality dough at home.
The Flour Makes All the Difference
The base of great pizza dough is premium flour. We suggest using 00 flour, a finely ground Italian flour with a moderate protein level (about 12%). This achieves the right balance of strength and tenderness. If 00 flour isn’t available, bread flour serves as a solid substitute, though the texture will differ slightly.
Water Temperature and Hydration
The water 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 water-to-flour ratio, should be between 60-70% for most home ovens.
Minimal Yeast, Maximum Time
One of the major keys to flavorful dough is using less yeast and giving fermentation ample time. We use only 0.2% fresh yeast relative to the flour weight for doughs that ferment for 24-48 hours. This slow approach develops complex flavors while yielding a dough that’s easier to digest.
Salt: More Than Flavor
Salt does more than season—it strengthens the gluten network and helps regulate fermentation. We recommend fine sea salt at 2.5-3% of the flour weight. Add it after the 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 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, delivering both flavor and the gorgeous browning seen in our crusts.
Handling with Care
When it’s time to bake, remove the dough from the fridge 1-2 hours ahead to let it warm. Handle gently to preserve the gas bubbles formed. Use your fingertips to press and stretch the dough, rather than rolling, which compresses 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, preheat a pizza stone or steel for at least an hour. This mimics intense bottom heat, yielding 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 action, join us for one of our monthly pizza workshops where Chef Luca demonstrates these techniques in detail. Check our events calendar for upcoming dates!