At IsLetFoyerCenter, we believe that outstanding pizza begins with exceptional dough. After more than thirty years of refining our method, we’re excited to share some of our insights with you. While we can’t disclose our exact formula (some traditions must stay sacred!), these principles will help you craft restaurant-quality dough at home.
The Flour Matters
The base for great pizza dough is top-notch flour. We recommend using 00 flour, a finely milled Italian flour with a moderate protein level (about 12%). This achieves the ideal balance of strength and tenderness. If you can’t find 00 flour, bread flour is a solid substitute, though the texture will differ slightly.
Water Temperature and Hydration
The water’s temperature influences fermentation and dough development. For slow fermentation (which yields richer flavor), use cold water around 45°F (7°C). For faster fermentation, opt for lukewarm 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 giving fermentation more time. We use just 0.2% fresh yeast relative to our flour weight for doughs that ferment for 24-48 hours. This slow process develops deeper flavors while producing a dough that’s easier to digest.
Salt: Not Just for Flavor
Salt does more than season—it strengthens the gluten network and moderates fermentation. We recommend fine sea salt at 2.5-3% of your flour weight. Add it after your flour and water start 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 shape the pizza, remove your dough from the refrigerator 1-2 hours beforehand to let it warm up. Handle the dough gently to preserve the gas bubbles formed during rising. Use your fingertips to press and stretch the dough, rather than rolling, which can squeeze out 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 to achieve a crisp exterior and light 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 Luca demonstrates these techniques in detail. Check our events calendar for upcoming dates!