At LeveeBrookCommons, we know that great pizza begins with great dough. With more than thirty years refining our method, we’re excited to share some of our tips. While we can’t disclose our exact formula (certain traditions stay sacred!), these guidelines will help you craft restaurant-quality pizza dough right at home.
The Flour Makes a Difference
The foundation of outstanding pizza dough is top-grade flour. We recommend using 00 flour, a finely ground Italian flour with 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 good substitute, though the texture will be slightly different.
Water Temperature and Hydration
The temperature of your water influences fermentation time and dough development. For slow fermentation (which develops richer flavors), use cold water around 45°F (7°C). For faster fermentation, use lukewarm water around 85°F (29°C). The hydration level (the ratio of water to flour) should be between 60-70% for most home ovens.
Less Yeast, Longer Fermentation
One of the biggest 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 allows complex flavors to develop while creating a dough that’s easier to digest.
Salt: More Than Flavor
Salt does more than season your dough—it strengthens the gluten structure and regulates fermentation. We recommend fine sea salt at 2.5-3% of your flour weight. Add it after your flour and water have started to combine to prevent direct contact with the yeast.
The Art of Fermentation
After mixing, allow your dough to 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, remove your dough from the refrigerator 1-2 hours before baking to let it warm. Handle the dough gently 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 Step: 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 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 Luca demonstrates these techniques in detail. Check our events calendar for upcoming dates!