Here at OliveHerbMarket, we believe that remarkable pizza starts with remarkable dough. After more than thirty years of refining our method, we’re eager to share a few of our insights with you. While we won’t divulge every detail of our exact recipe (some traditions must stay sacred!), these guidelines will help you craft restaurant-worthy pizza dough at home.
The Flour Matters
The base of great pizza dough is premium flour. We recommend using 00 flour, a finely milled Italian flour with moderate protein content (about 12%). This achieves the ideal balance of strength and tenderness. If 00 flour isn’t available, bread flour is a solid substitute, though the texture will differ slightly.
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, opt for lukewarm water around 85°F (29°C). Hydration should be within 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 typically use only 0.2% fresh yeast relative to our flour weight for doughs that ferment for 24-48 hours. This extended process builds complexity in flavor while producing dough that’s easier to digest.
Salt: Not Just for Flavor
Salt does more than season—it's essential for strengthening the gluten framework and regulating fermentation. We suggest fine sea salt at 2.5-3% of your flour weight. Add it after your flour and water have begun to combine to keep it from contacting the yeast directly.
The Art of Fermentation
After mixing, let the dough bulk ferment at room temperature for 2 hours, then divide it into individual 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 depth of flavor and the beautiful browning seen in our crusts.
Handling with Care
When it’s time to shape the pizza, take the dough out of the fridge 1-2 hours beforehand to allow it to warm. Handle gently to preserve the gas bubbles that have formed. Use your fingertips to press and stretch the dough, rather than rolling, which can crush those precious air pockets.
The Final Touch: Heat
While our wood-fired ovens reach up to 850°F (454°C), most home ovens peak around 550°F (288°C). To compensate, preheat a pizza stone or steel for at least an hour. This delivers 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 Elena demonstrates these techniques in detail. Check our events calendar for upcoming dates!