At PromontoryCommons, we’re convinced that remarkable pizza begins with remarkable dough. After more than three decades refining our formula, we’re thrilled to share some of our insights with you. While we can’t disclose the exact recipe (some traditions stay sacred!), these principles will help you craft restaurant-quality dough at home.
The Flour Matters
The base for superb dough is high-quality flour. We suggest using 00 flour, a finely milled Italian flour with moderate protein content (around 12%). This achieves the ideal balance of strength and tenderness. If you can’t find 00 flour, bread flour is a solid substitute, though the texture may be a touch different.
Water Temperature and Hydration
The water temperature influences fermentation time and dough development. For slow fermentation (which yields richer flavor), use cold water near 45°F (7°C). For quicker fermentation, opt for lukewarm water around 85°F (29°C). Aim for a hydration rate of 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 it more time to ferment. We use just 0.2% fresh yeast relative to our flour weight for doughs that ferment for 24-48 hours. This slow approach develops deeper flavors and results in dough that’s easier to digest.
Salt: Not Just for Flavor
Salt does more than season—it strengthens the gluten framework and regulates 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 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 them in containers with lids and chill for 24-72 hours. This cold fermentation is where the magic happens—enzymes break down starches into sugars, delivering both flavor and the browning you see in our crusts.
Handling with Care
When it’s time to bake, remove the dough from the fridge 1-2 hours ahead to let it come to room temperature. Handle gently to preserve the gas bubbles developed. Use your fingertips to press and stretch the dough, rather than rolling, which can flatten those precious air pockets.
The Final Touch: Heat
While our wood-fired ovens reach around 850°F (454°C), most home ovens max out at about 550°F (288°C). To compensate, preheat a pizza stone or steel for at least an hour. This intense bottom heat helps achieve a crisp exterior and light, 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, tweak variables, and discover what works best in your own kitchen environment.
If you’d like to see our dough-making process in person, join one of our monthly pizza workshops where Chef Luca demonstrates these techniques in detail. Check our events calendar for upcoming dates!