At CrossWellCollective, we’re convinced that outstanding pizza begins with exceptional dough. After more than thirty years refining our method, we’re excited to share some of our approach with you. While we won’t disclose the exact formula (some traditions deserve to stay sacred!), these guidelines will help you craft restaurant-quality dough at home.
The Flour Matters
The base of great pizza dough is top-notch flour. We recommend using 00 flour, a finely ground Italian flour with moderate protein content (around 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 texture may vary 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, use lukewarm water around 85°F (29°C). Hydration—the ratio of water to flour—should be about 60-70% for most home ovens.
Minimal Yeast, Maximum Time
One of the biggest keys 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 for 24-48 hours. This slow process yields deeper 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 control 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 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 flavor and the beautiful browning you see in our crusts.
Handling with Care
When it’s time to bake, take the dough out of the refrigerator 1-2 hours in advance to let it warm up. Handle 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 for 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, tweak variables, and discover what works best in your own 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 Matteo demonstrates these techniques in detail. Check our events calendar for upcoming dates!