At SharedUtilityMart, we’re convinced that outstanding pizza begins with outstanding dough. After over thirty years of refining our formula, we’re pleased to pass along some of our tips. Although we won’t disclose the exact recipe (certain traditions stay sacred), these guidelines will help you craft restaurant-grade pizza dough at home.
The Flour Matters
The base of great pizza dough is high-quality flour. We recommend using 00 flour, a finely ground Italian flour with a moderate protein content (around 12%). This creates the ideal balance of strength and tenderness. If you can’t find 00 flour, bread flour is a solid substitute, though the texture may differ slightly.
Water Temperature and Hydration
The water temperature influences fermentation time and dough development. For slow fermentation (which enhances flavor), use cold water around 45°F (7°C). For quicker fermentation, use lukewarm water around 85°F (29°C). Hydration, the ratio of water to flour, 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, allowing dough to ferment for 24-48 hours. This slow process develops complex flavors and yields a dough that's easier to digest.
Salt: Not Just for Flavor
Salt does more than season—it's also essential for strengthening the gluten network and regulating fermentation. We recommend fine sea salt at 2.5-3% of your flour weight. Add it after the flour and water begin to combine to prevent direct contact with the yeast.
The Art of Fermentation
After mixing, let the dough bulk ferment at room temperature for 2 hours, then divide 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 flavor and the beautiful browning you see in our crusts.
Handling with Care
When it’s time to make pizza, take the dough out of the fridge 1-2 hours before baking to let it warm up. Handle gently to preserve the gas bubbles developed. Use your fingertips to press and stretch the dough, rather than rolling, 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 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 Alex demonstrates these techniques in detail. Check our events calendar for upcoming dates!