At HarvestFieldBrowse, we believe great pizza starts with equally great dough. After more than three decades of refining our method, we’re excited to share a few 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 for standout pizza dough is premium flour. We recommend using 00 flour, a finely milled Italian flour with a moderate protein level (around 12%). This achieves the ideal balance between 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 temperature influences fermentation and dough development. For slow fermentation (which enhances flavor), use cold water about 45°F (7°C). For faster fermentation, opt for lukewarm water around 85°F (29°C). The hydration level (the water-to-flour ratio) should be roughly 60-70% for most home ovens.
Minimal Yeast, Maximum Time
One of the biggest tricks to flavorful dough is using less yeast and giving fermentation more time. We use only 0.2% fresh yeast relative to our flour weight for doughs that ferment for 24-48 hours. This slow process lets complex flavors develop while making the dough easier to digest.
Salt: Not Just for Flavor
Salt does more than season your dough—it strengthens the gluten network and regulates 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 convert starches into sugars, creating both depth of flavor and the lovely browning you see in our crusts.
Handling with Care
When you’re ready to bake, remove the dough from the fridge 1-2 hours beforehand to let it warm. Handle it gently to preserve the gas bubbles that have formed. Use your fingertips to press and stretch the dough, rather than rolling, which flattens those precious air pockets.
The Final Touch: Heat
While our wood-fired ovens reach 850°F (454°C), most home ovens max out at around 550°F (288°C). To compensate, preheat a pizza stone or steel for at least an hour. This intense bottom heat is key to achieving a crisp crust with a tender 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 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 Elena demonstrates these techniques in detail. Check our events calendar for upcoming dates!