Here at CairnBridgePortal, we’re convinced that great pizza begins with great dough. With over thirty years of refining our method, we’re thrilled to pass along a few of our insights. Although we won’t disclose the precise formula (certain traditions stay sacred), these guidelines will help you craft dough for pizza at home that rivals restaurant standards.
The Flour Makes a Difference
The base for superb pizza dough is high-quality flour. We recommend using 00 flour, a finely milled Italian flour with moderate protein content (about 12%). This achieves the ideal balance of strength and tenderness. If you can’t find 00 flour, bread flour is a solid substitute, though the final texture may vary slightly.
Water Temperature and Hydration
The water temperature influences fermentation time and dough structure. For a slow fermentation (which develops richer flavors), use cold water around 45°F (7°C). For faster fermentation, opt for lukewarm water around 85°F (29°C). The hydration level (water-to-flour ratio) should be between 60-70% for most home ovens.
Minimal Yeast, Maximum Time
One of the biggest keys to flavorful dough is using less yeast and giving it more time to ferment. We use just 0.2% fresh yeast relative to our flour weight for doughs that ferment for 24-48 hours. This slow process builds complex flavors while making the dough easier to digest.
Salt: Not Just for Flavor
Salt does more than season your dough — it strengthens the gluten network and helps regulate fermentation. We suggest 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, let your dough bulk ferment 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 seen in our crusts.
Handling with Care
When it’s time to make pizza, remove your dough from the refrigerator 1-2 hours before baking to let it 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 it, which can crush those precious air pockets.
The Final Touch: Heat
While our wood-fired ovens reach temperatures of 850°F (454°C), most home ovens top out around 550°F (288°C). To compensate, use a pizza stone or steel that’s been preheated for at least an hour. This provides the intense bottom heat needed to achieve a crisp exterior and an 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 Luca demonstrates these techniques in detail. Check our events calendar for upcoming dates!