At CentralLinkCommons, we believe great pizza starts with outstanding dough. After more than three decades of refining our method, we’re excited to share a few of our insights with you. While we can’t reveal the exact formula (some traditions stay sacred!), these principles will help you craft restaurant-grade dough at home.
The Flour Matters
The base for superb pizza dough is high-quality flour. We recommend using 00 flour, a finely ground Italian flour with moderate protein content (about 12%). This achieves the ideal balance of strength and tenderness. If you can’t locate 00 flour, bread flour is a solid alternative, though the texture may differ slightly.
Water Temperature and Hydration
The temperature of your water influences fermentation timing and dough development. For 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, the ratio of water to flour, should fall in the 60-70% range for most home ovens.
Minimal Yeast, Maximum Time
One of the biggest secrets to flavorful dough is using less yeast and giving it more time to ferment. 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 creating a dough that’s easier to digest.
Salt: Not Just for Flavor
Salt does more than season dough—it strengthens the gluten network and moderates 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 both depth of flavor and the beautiful 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. Handle gently to preserve the gas pockets. Use your fingertips to press and stretch the dough, rather than rolling, which can crush those delicate air bubbles.
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, 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!