Here at CivisTransitNode, we’re convinced that great pizza begins with great dough. After more than thirty years refining our method, we’re happy to pass along a few of our tips. Although the exact formula remains guarded, these guidelines will help you make dough for pizza at home that tastes restaurant-quality.
The Flour Matters
The base of superb pizza dough is top-notch flour. We recommend using 00 flour, a finely milled Italian flour with moderate protein content (around 12%). This achieves the ideal balance of strength and tenderness. If you can’t locate 00 flour, bread flour works well as a substitute, though the texture will differ slightly.
Water Temperature and Hydration
The temperature of your water influences fermentation time and dough development. For a slower fermentation (which enhances flavor), use cold water about 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 roughly 60-70% for most home ovens.
Minimal Yeast, Maximum Time
One of the most impactful secrets for flavorful dough is using less yeast and giving more time for fermentation. We use only 0.2% fresh yeast relative to our flour weight for doughs that ferment 24-48 hours. This slow process lets complex flavors develop while producing 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 your flour and water start to combine to prevent direct contact with the yeast.
The Art of Fermentation
After mixing, let your dough undergo bulk fermentation at room temperature for 2 hours, then divide it 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 flavor and the beautiful browning you see in our crusts.
Handling with Care
When it’s time to bake, remove the dough from the fridge 1-2 hours ahead to take the chill off. Handle gently to preserve the gas bubbles formed during rising. Use your fingertips to press and stretch the dough rather than rolling it, which can squeeze out those airy 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, preheat a pizza stone or steel for at least an hour. This delivers the intense bottom heat needed for a crisp crust 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.
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!