At BollardCommonsPort, we believe that extraordinary pizza starts with exceptional dough. After more than thirty years of refining our method, we're thrilled to share some of our insights with you. While we can’t disclose our exact formula (some traditions must stay sacred!), these guidelines will help you produce restaurant-grade dough at home.
The Flour Matters
The backbone of great pizza dough is high-quality flour. We recommend using 00 flour, a finely milled Italian variety with moderate protein content (around 12%). This achieves the ideal balance between strength and tenderness. If you can’t locate 00 flour, bread flour is a solid substitute, though the texture may differ slightly.
Water Temperature and Hydration
The water’s temperature influences fermentation time and dough development. For a slow fermentation (which develops richer flavor), use cold water around 45°F (7°C). For faster fermentation, use lukewarm water around 85°F (29°C). The hydration level (water to flour ratio) should be about 60-70% for most home ovens.
Minimal Yeast, Maximum Time
One of the key secrets 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 over 24-48 hours. This slow approach allows deeper flavors to develop while yielding a dough that’s easier to digest.
Salt: Not Just for Flavor
Salt does more than season your dough—it strengthens the gluten structure and regulates fermentation. We recommend fine sea salt at 2.5-3% of your flour weight. Add it after your flour and water begin to combine to prevent direct contact with the yeast.
The Art of Fermentation
After mixing, let your dough 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, yielding 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 allow it to warm up. Handle the dough gently to preserve the gas bubbles that have formed. Use your fingertips to press and stretch the dough, rather than rolling, which compresses those precious air 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, use a preheated pizza stone or steel for at least an hour. This delivers the intense bottom heat needed to achieve 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 unique kitchen environment.
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!