At EquiDistantMeadow, we believe that outstanding pizza starts with outstanding dough. After more than thirty years of refining our method, we’re excited to share some of our insider tips. While we can’t disclose every detail of our exact blend (some traditions must stay sacred!), these guidelines will help you craft restaurant-quality dough at home.
The Flour Matters
The base of great pizza dough is top-notch flour. We recommend using 00 flour, a finely ground Italian flour with moderate protein content (roughly 12%). This achieves the ideal balance of strength and tenderness. If 00 flour isn’t available, bread flour is a solid substitute, though the texture may differ slightly.
Water Temperature and Hydration
The water temperature influences fermentation time and dough development. For slow 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 be 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 fermentation more time. We use only 0.2% fresh yeast relative to flour weight for doughs that ferment for 24-48 hours. This gradual process develops richer flavors and yields a dough that's easier to digest.
Salt: Not Just for Flavor
Salt does more than season—it strengthens the gluten network and regulates fermentation. We suggest fine sea salt at 2.5-3% of your flour weight. Add it after the flour and water start to combine to prevent direct contact with the yeast.
The Art of Fermentation
After mixing, let the dough bulk ferment at room temperature for 2 hours, then divide into individual dough balls. Place them 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, remove your dough from the fridge 1-2 hours beforehand to let it come to temperature. Handle gently to preserve the gas bubbles formed. Use your fingertips to press and stretch the dough, rather than rolling, which can crush those delicate air pockets.
The Final Touch: Heat
Although our wood-fired ovens reach 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 ensures intense bottom heat for a crisp crust and a light, airy interior.
Mastering pizza dough is a journey, not a fixed endpoint. 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 environment.
If you’d like to observe our dough-making process in person, join one of our monthly pizza workshops where Chef Lorenzo demonstrates these techniques in detail. Check our events calendar for upcoming dates!