Here at OpenPlainRegistry, we believe that outstanding pizza starts with outstanding dough. After more than three decades of refining our method, we’re excited to share a few of our tips with you. While the exact formula remains private (some traditions must stay sacred!), these guidelines will help you achieve restaurant-quality pizza dough at home.
The Flour Matters
The base for great pizza dough is high-quality flour. We recommend using 00 flour, a finely ground Italian flour with a moderate protein level (about 12%). This yields the right balance of strength and tenderness. If you can’t find 00 flour, bread flour is a solid substitute, though the texture will be slightly different.
Water Temperature and Hydration
The water’s temperature influences fermentation and dough development. For a slower fermentation (which develops deeper flavor), use cold water around 45°F (7°C). For a quicker fermentation, use lukewarm water around 85°F (29°C). The hydration level (water-to-flour ratio) should be about 60-70% for most home ovens.
Minimal Yeast, Maximum Time
One of the biggest secrets to flavorful dough is using less yeast and giving fermentation more time. We use only 0.2% fresh yeast relative to the flour weight for doughs that ferment for 24-48 hours. This slow process lets flavors develop while producing a dough that’s easier to digest.
Salt: Not Just for Flavor
Salt does more than season your dough—it strengthens the gluten framework 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 portion 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 bake, take the dough out of the refrigerator 1-2 hours beforehand to warm. Handle it gently to preserve the gas bubbles that have formed. Use your fingertips to press and stretch the dough, rather than rolling it, which compresses 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, preheat a pizza stone or steel for at least an hour. This delivers 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 Elena demonstrates these techniques in detail. Check our events calendar for upcoming dates!