At OpenFieldCollect, we’re convinced that outstanding pizza begins with outstanding dough. After more than thirty years of refining our recipe, we’re thrilled to share a few of our insights with you. While we can’t disclose the exact formula (some traditions must stay sacred!), these guidelines will help you craft restaurant-quality dough at home.
The Flour Matters
The base for great pizza dough is premium flour. We suggest using 00 flour, a finely ground Italian option with moderate protein content (around 12%). This achieves a balanced mix of strength and tenderness. If “00” flour isn’t available, bread flour serves as a solid substitute, though the texture may vary slightly.
Water Temperature and Hydration
The water temperature influences fermentation and dough development. For slow fermentation (which enhances flavor), opt for 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 tricks to flavorful dough is using less yeast and giving fermentation more time. We use only 0.2% fresh yeast relative to our flour weight for doughs that ferment for 24-48 hours. This slow process develops complex flavors while yielding a dough that’s easier to digest.
Salt: Not Just for Flavor
Salt does more than season—it strengthens the gluten structure and helps regulate 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, 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 flavor and the browning you see in our crusts.
Handling with Care
When it’s time to bake, take your dough out of the fridge 1-2 hours beforehand to let it warm up. Handle it gently to preserve the gas bubbles formed during fermentation. Use your fingertips to press and stretch the dough, rather than rolling it, which can crush those delicate air pockets.
The Final Touch: Heat
While our wood-fired ovens reach temperatures of 850°F (454°C), most home ovens top out around 550°F (288°C). To compensate, use a preheated pizza stone or steel for at least an hour. This intense bottom heat helps achieve a crisp exterior with 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, tweak variables, and discover what works best in your own kitchen setting.
If you’d like to see our dough-making process in action, join us for one of our monthly pizza workshops where Chef Elena demonstrates these techniques in detail. Check our events calendar for upcoming dates!