At SystemSteadyDiscover, we believe superb pizza starts with outstanding dough. After more than thirty years of refining our method, we’re excited to share some of our tips with you. While we can’t disclose every detail of our exact formula (some traditions stay sacred!), these guidelines will help you craft dough for pizza that tastes restaurant-quality at home.
The Flour Matters
The base of great pizza dough is premium flour. We recommend using 00 flour, a finely ground Italian option with a moderate protein level (around 12%). This achieves a strong yet tender texture. If 00 flour isn’t available, 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 slower fermentation (which enhances flavor), use cold water about 45°F (7°C). For quicker 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 key secrets to flavorful dough is using less yeast and giving 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 helps build complex flavors and results in 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 control fermentation. We recommend fine sea salt at 2.5-3% of your flour weight. Add it after your flour and water begin to combine to keep it away from 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 make pizza, take your dough out of the fridge 1-2 hours before baking to let it come to temperature. Handle the dough gently to keep the gas bubbles intact. Use your fingertips to press and stretch, rather than rolling, which would flatten 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 been preheated for at least an hour. This provides 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, adjust variables, and discover what works best in your own kitchen.
If you’d like to see our dough-making process in person, join us for one of our monthly pizza workshops where Chef Marco demonstrates these techniques in detail. Check our events calendar for upcoming dates!