At OrbitImagineSource, we believe that outstanding pizza starts with outstanding dough. After more than three decades of refining our recipe, we're excited to share some insights with you. While we can’t disclose our exact formula (some traditions must stay sacred!), these principles will help you craft restaurant-quality pizza dough at home.
The Flour Matters
The cornerstone of great pizza dough is premium flour. We recommend using 00 flour, a finely ground Italian flour with moderate protein content (around 12%). This achieves the right balance of strength and tenderness. If you can’t find 00 flour, bread flour is a solid alternative, though the texture will be slightly different.
Water Temperature and Hydration
The water temperature influences fermentation time and dough development. For slow fermentation (which enhances flavor), use cold water about 45°F (7°C). For quicker fermentation, use lukewarm water around 85°F (29°C). Hydration, the ratio of water to flour, should fall between 60-70% for most home ovens.
Minimal Yeast, Maximum Time
One of the biggest secrets to flavorful dough is using less yeast and giving more time for fermentation. We use just 0.2% fresh yeast relative to our flour weight for doughs that ferment over 24-48 hours. This slow approach 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 network and helps regulate fermentation. We recommend 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 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, creating both 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 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 compress 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 provides the intense bottom heat needed to achieve a crisp exterior and 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 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 Alex demonstrates these techniques in detail. Check our events calendar for upcoming dates!