At SilverSoftOrbit, we believe exceptional pizza begins with exceptional dough. After more than thirty years of refining our recipe, we’re excited to share some of our insights with you. While we won’t disclose the exact formula (some traditions must stay sacred!), these principles will help you craft restaurant-quality dough at home.
The Flour Matters
The base of excellent pizza dough is top-notch flour. We recommend using 00 flour, a finely ground Italian flour with moderate protein content (about 12%). This achieves a strong yet tender texture. If you can’t find 00 flour, bread flour works as a solid substitute, though the texture may differ slightly.
Water Temperature and Hydration
The temperature of your water influences fermentation time and dough development. For slow fermentation (which enhances flavor), use cold water around 45°F (7°C). For quicker fermentation, opt for lukewarm water around 85°F (29°C). Hydration should be between 60-70% for most home ovens.
Minimal Yeast, Maximum Time
One of the strongest secrets for flavorful dough is using less yeast and giving fermentation more time. We use just 0.2% fresh yeast relative to our flour weight for doughs that ferment for 24-48 hours. This gradual process develops complex flavors while producing 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 controls 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. Store 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, creating both depth of flavor and the appealing browning you see on our crusts.
Handling with Care
When it’s time to bake, take the dough out of the fridge 1-2 hours beforehand to let it warm up. Handle the dough gently to preserve the gas bubbles developed. Use your fingertips to press and stretch the dough, rather than rolling it, which can squash those precious air pockets.
The Final Touch: Heat
Although 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 to achieve a crisp crust with an airy interior.
Perfecting pizza dough is a journey, not a destination. Each batch teaches you something new about the process. We encourage you to keep notes, adjust 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 Luca demonstrates these techniques in detail. Check our events calendar for upcoming dates!