Here at ReflectValleyQuick, we’re convinced that excellent pizza starts with excellent dough. After more than thirty years of refining our method, we’re excited to share a few of our tips with you. While we won’t disclose our exact formula (some traditions must stay sacred!), these guidelines will help you craft restaurant-worthy pizza dough at home.
The Flour Matters
The base for fantastic dough is high-quality flour. We recommend using 00 flour, a finely milled Italian flour with moderate protein content (around 12%). This achieves a balanced blend of strength and tenderness. If you can’t find 00 flour, bread flour is a solid substitute, though the texture will be a bit different.
Water Temperature and Hydration
The temperature of your water influences fermentation time and dough development. For a slower fermentation (which enhances flavor), use cold water around 45°F (7°C). For faster fermentation, use 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 key secrets to flavorful dough is using less yeast and giving it more time to ferment. We use just 0.2% fresh yeast in relation to our flour weight for doughs that ferment for 24-48 hours. This slow process allows complex flavors to develop while yielding a dough that’s easier to digest.
Salt: Not Just for Flavor
Salt does more than season your dough—it reinforces the gluten structure 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 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. 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, creating both flavor and the lovely browning you see in our crusts.
Handling with Care
When it’s time to bake, take the dough from the fridge 1-2 hours beforehand to let it warm up. Be gentle with the dough 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, use a preheated pizza stone or steel for at least an hour. This provides the intense bottom heat needed to achieve a crisp crust and an 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 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!