Perfecting the Pizza Dough: A Deep Dive

When it comes to pizza, every slice starts with one thing: the dough. It’s the unsung hero—the base that sets everything else up for success. At PizzaLuxe, we know that great pizza doesn’t start with toppings or cheese—it starts with a beautifully balanced, slow-fermented dough.

Whether you’re a curious home baker, a culinary student refining your technique, or just a full-blown food geek, this guide is your all-access pass to understanding the art and science behind perfect pizza dough.

The Foundation: Four Simple Ingredients, Endless Possibilities

At its core, pizza dough is made from just four ingredients: flour, water, yeast, and salt. But don’t let its simplicity fool you—how you use those ingredients makes all the difference.

1. Flour Power

The type of flour you use determines your dough’s structure and chew. Bread flour (with higher protein content) creates stronger gluten and a chewier crust, while Italian 00 flour delivers that pillowy softness essential for Neapolitan-style pizza.

At PizzaLuxe, we carefully source flours to strike the perfect balance between structure and softness—resulting in a crust that’s light, crispy, and full of character.

2. Hydration: The Water-to-Flour Ratio

Hydration refers to how much water is in your dough, relative to flour. A dough with 65–70% hydration will be moist and elastic, yielding a bubbly, airy crust.

Tip for beginners: Start with 65% hydration for a dough that’s easier to handle yet still gives excellent results.

3. The Power of Yeast & Fermentation

Fermentation is where the flavor happens. A cold, slow fermentation—typically 24 to 72 hours in the fridge—gives the dough complexity and character.

At PizzaLuxe, we cold-ferment our dough for up to 48 hours to unlock maximum flavor and digestibility.

4. Salt: More Than Just Flavor

Salt enhances the taste and helps regulate fermentation. Most recipes call for 2–3% salt by flour weight. Skimp on salt, and you’ll notice blandness; overdo it, and you’ll inhibit your yeast.

Techniques That Elevate Your Dough

It’s not just the ingredients—it’s also how you treat them.

Autolyse Method

Mix flour and water first and let it rest for 20–30 minutes before adding salt and yeast. This simple step jump-starts gluten development and improves dough extensibility.

Kneading: Develop That Gluten

Kneading aligns gluten strands and gives your dough strength. Whether by hand (8–10 minutes) or machine (5–7 minutes), you want a dough that’s smooth, elastic, and just a bit tacky.

Stretch & Folds During Fermentation

During the bulk fermentation phase, performing a few stretch-and-folds adds structure without overworking the dough. It also helps create that beautiful open crumb.

Proofing: Timing Is Everything

You can proof your dough at room temperature (for 2–4 hours) or cold ferment it in the fridge (up to 72 hours). Cold fermentation is ideal for flavor development.

At PizzaLuxe, we let time do the work. Our slow-fermented dough develops rich flavor, better texture, and is easier on the stomach.

Shaping Your Dough: Gentle Hands Only

After your dough has rested and proofed, shape it with care.

• Avoid rolling pins—they flatten out the lovely gas bubbles.
  
  
• Use your fingertips to gently press and stretch the dough.
  
  
• Lift it by the edges and use the backs of your knuckles to stretch further.
  
  

Pro tip: Don’t worry if your first few pizzas are uneven. Imperfection is part of the charm!

Common Pizza Dough Problems & How to Fix Them

Even pros run into snags. Here’s a quick guide to dough issues and how to troubleshoot them:

1. Dough is too sticky

• Cause: High hydration or under-kneading
  
  
• Fix: Lightly flour your surface, knead more, or slightly reduce water next time.
  
  

2. Dough feels too stiff

• Cause: Too much flour or not enough water
  
  
• Fix: Add more water gradually and measure flour precisely with a kitchen scale.
  
  

3. Dough isn’t rising

• Cause: Dead yeast or cold conditions
  
  
• Fix: Use fresh yeast and let dough proof in a warm, draft-free area.
  
  

4. Crust is dense or tough

• Cause: Overkneading or insufficient fermentation
  
  
• Fix: Give your dough more time to ferment and be gentler with handling.
  
  

5. Dough tears when shaping

• Cause: Weak gluten development
  
  
• Fix: Knead a bit longer or add an autolyse step to help build structure.
  
  

6. Crust tastes bland

• Cause: Not enough salt or fermentation
  
  
• Fix: Use 2–3% salt by flour weight and opt for longer ferment times.
  
  

7. Pizza base is soggy

• Cause: Wet toppings or underbaking
  
  
• Fix: Use less sauce, preheat your oven (and baking surface), and keep toppings minimal.
  
  

Level Up: Advanced Dough Tips from the PizzaLuxe Kitchen

Once you’ve mastered the basics, why not experiment like we do in the PizzaLuxe kitchen?

• Try sourdough starter for a rich, complex flavor profile.
  
  
• Experiment with pre-ferments like biga or poolish for better rise and flavor.
  
  
• Push hydration boundaries to 75–80%—but be prepared for stickier dough and longer practice.
  
  

Why PizzaLuxe Prioritizes the Dough

At PizzaLuxe, we believe that great pizza starts from the ground up—literally. Our signature dough recipe is the result of years of hands-on testing, sourcing the finest flours, and refining the fermentation process.

We don’t cut corners with additives or shortcuts. Instead, we let traditional techniques guide us. The result? A crust that’s crisp, chewy, light—and unforgettable.

Whether you’re grabbing a slice from one of our UK locations or sitting down to enjoy a full pie, you’ll taste the care that goes into every batch of dough.

Taste the Craft at PizzaLuxe

Craving pizza but don’t have time to make the dough yourself? We’ve got you.

Drop by PizzaLuxe to experience dough that’s hand-stretched, slow-fermented, and baked to perfection. Our pizzas are made fresh daily using the same techniques we just shared—and topped with fresh, locally sourced ingredients.

So whether you’re inspired to bake at home or looking for a no-fuss luxury pizza night out, PizzaLuxe is your go-to destination.

Final Thought: Good Dough Is a Lifestyle

Dough isn’t just the foundation of great pizza—it’s the heart of it. Mastering it means understanding how ingredients, time, and technique all come together to create something truly special.

So keep experimenting, keep learning—and when in doubt, swing by PizzaLuxe for a little edible inspiration. We’ll save you a slice.