At CommonPlaceTraffic, we’re convinced that exceptional pizza begins with outstanding dough. With over thirty years of refining our method, we’re thrilled to pass along a few of our tips. We won’t disclose the exact recipe (some traditions stay sacred), but these guidelines will help you craft pizza dough at home that tastes restaurant-worthy.
The Flour Matters
The base for great pizza dough is premium flour. We recommend using 00 flour, a finely ground Italian flour with moderate protein content (around 12%). This strikes a perfect balance between strength and tenderness. If you can’t find 00 flour, bread flour makes a decent substitute, though the texture will vary slightly.
Water Temperature and Hydration
The temperature of your water influences fermentation time and dough development. For slow fermentation (which enhances flavor), use cold water around 45°F (7°C). For quicker fermentation, opt for lukewarm water around 85°F (29°C). The hydration level (water to flour ratio) should be about 60-70% for most home ovens.
Minimal Yeast, Maximum Time
One of the big secrets to flavorful dough is using less yeast and giving fermentation more time. We use just 0.2% fresh yeast relative to our flour weight for doughs that ferment for 24-48 hours. This slow process lets complex flavors develop while making the dough easier to digest.
Salt: Not Just for Flavor
Salt does more than season your dough—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 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. 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 appealing browning you see in our crusts.
Handling with Care
When it’s time to bake, remove your dough from the fridge 1-2 hours beforehand to let it come up to temperature. 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 can compress those delicate 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 for a crisp exterior and a 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, 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 Mateo demonstrates these techniques in detail. Check our events calendar for upcoming dates!