At QuaySideForum, we believe that outstanding pizza starts with exceptional dough. After more than thirty years of refining our recipe, we’re thrilled to share some of our insights with you. While we can’t disclose our exact formula (some traditions must stay sacred!), these guidelines will help you craft restaurant-quality dough at home.

The Flour Matters

The base of superb pizza dough is high-quality flour. We recommend using 00 flour, a finely ground Italian flour with moderate protein content (around 12%). This strikes a perfect balance between strength and tenderness. If you can’t find 00 flour, bread flour is a solid substitute, though the texture will be a touch different.

Water Temperature and Hydration

The temperature of your water influences fermentation time and dough development. For slower 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 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 yields richer flavors and produces a dough that’s easier to digest.

Salt: Not Just for Flavor

Salt does more than season your dough—it strengthens 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 started 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. Store 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, producing both flavor and the beautiful browning seen in our crusts.

Handling with Care

When it’s time to bake, remove your dough from the refrigerator 1-2 hours beforehand to allow it to 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 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 max out around 550°F (288°C). To compensate, use a pizza stone or steel that’s 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, tweak variables, and discover what works best in your own 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 Elena demonstrates these techniques in detail. Check our events calendar for upcoming dates!