At WillowNotebookGrove, we know that remarkable pizza begins with remarkable dough. With over thirty years refining our approach, we're delighted to share a few insights. Although our precise formula stays under wraps (some traditions are worth protecting!), these guidelines can help you craft pizzeria-quality dough at home.
Choosing the Right Flour
The cornerstone of excellent dough is premium flour. We suggest using 00 flour, a finely milled Italian flour with medium protein content (about 12%), striking the ideal balance between strength and tenderness. If you can’t find 00 flour, bread flour works as a substitute, though the texture will vary slightly.
Water Temperature and Hydration
Water temperature shapes fermentation speed and dough development. For a slower rise that builds deeper flavor, use cold water around 45°F (7°C). For a faster rise, choose lukewarm water near 85°F (29°C). Aim for 60–70% hydration for most home ovens.
Less Yeast, More Time
Big flavor comes from using minimal yeast and giving the dough time. We use just 0.2% fresh yeast relative to our flour weight for doughs that ferment for 24–48 hours. This unhurried process develops complex flavors and yields dough that’s easier to digest.
Salt: More Than Seasoning
Salt does more than season—it reinforces the gluten network and moderates fermentation. We recommend fine sea salt at 2.5–3% of your flour weight. Add it after the flour and water have begun to combine to avoid direct contact with the yeast.
Mastering Fermentation
After mixing, let the dough bulk ferment at room temperature for about 2 hours, then portion it into individual dough balls. Place them in lidded containers and refrigerate for 24–72 hours. During this cold fermentation, enzymes convert starches into sugars, building flavor and promoting the lovely browning you see on our crusts.
Gentle Handling
When it’s time to bake, remove your dough from the refrigerator 1–2 hours ahead so it can warm up. Handle it lightly to preserve the gas bubbles that have formed. Stretch with your fingertips rather than using a rolling pin, which compresses those valuable air pockets.
The Finishing Factor: Heat
While our wood-fired ovens reach about 850°F (454°C), most home ovens top out near 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.
Perfecting pizza dough is a journey, not a finish line. Each batch teaches you something new about the process. Keep notes, adjust variables, and find what works best in your kitchen.
If you’d like to watch our dough process firsthand, join one of our monthly pizza workshops where Chef Aria demonstrates these techniques in detail. Check our events calendar for upcoming dates!