The Secrets of Italian Pizza Dough: Tradition, Technique, and Taste
When it comes to pizza, there’s one thing that separates the unforgettable from the forgettable: the dough. At Factory51, we treat dough-making as an art form — one rooted in centuries of Italian tradition and refined through years of hands-on practice. Great pizza begins long before it hits the oven. It starts with patience, precision, and the perfect balance of ingredients.
The History of Italian Pizza Dough
Pizza, as we know it today, originated in Naples in the 18th century. It was born as a humble street food — a flatbread topped with simple ingredients like tomato, mozzarella, and basil. The dough was everything. Light, airy, and blistered by a wood-fired oven, it became the canvas for one of the world’s most beloved dishes.
Italian pizzaiolos (pizza makers) relied on natural fermentation, flour from local mills, and water drawn from mountain springs. Dough was often left to rise for hours — or even days — creating that unmistakable chew and subtle sourness we associate with traditional Neapolitan pizza.
This legacy lives on at Factory51, where we honour those roots with every ball of dough we make.
What Makes Great Pizza Dough?
Truly exceptional pizza dough needs only a few ingredients: flour, water, salt, and yeast. But the secret lies in how they’re handled. At Factory51, our dough is:
- Cold-fermented for 96 hours — This extended fermentation process develops deep flavour and a light, airy texture. Why do we ferment our dough for more than 24 hours? Its a technique that we have perfected so that our dough rises perfectly and doesn’t pop and burn in the oven, whilst also adding a wider flavour profile to the dough.
- Made with high-protein Italian flour — Essential for strength and elasticity.
- Hydrated perfectly — We use a high hydration dough for a soft, tender interior and crisp exterior.
- Rested with care — Dough balls are portioned and rested slowly in cool conditions, allowing the gluten to relax and flavour to develop.
No additives. No shortcuts. Just tradition, time, and technique.
The Wood-Fired Advantage
At the heart of our pizza kitchen is a three-tonne, handmade oven shipped from Italy. It burns at over 400°C, cooking pizzas in just 90 seconds. That intense heat creates the signature charred crust, bubbling cheese, and just-cooked toppings that define authentic Italian pizza.
Unlike conventional ovens, a wood-fired oven cooks with both radiant and conductive heat. The result is a pizza that’s crisp on the outside, airy on the inside, and layered with complex, smoky flavour. It’s not just cooking. It’s transformation.
Why Dough Matters More Than Toppings
While toppings are important, it’s the dough that holds it all together — literally and figuratively. A great dough doesn’t overpower, but elevates. It offers structure, texture, and flavour. It creates the base for harmony on the plate.
That’s why we focus so intently on every step of our dough-making process. From the moment flour meets water to the final blister in the oven, we make sure every element is tuned to perfection.
Trained In-House, Crafted with Passion
At Factory51, we don’t just hire pizza makers — we train them. Every team member who steps into our pizza kitchen learns our dough process from the ground up. We believe that making pizza is more than following a recipe — it’s a discipline, a craft, and an expression of passion.
Our training program starts with the fundamentals: understanding fermentation, hydration, and dough handling. From there, each trainee is taught to roll, stretch, and shape by hand — never with a rolling pin or press. It’s muscle memory combined with intuition, and it takes time to master.
Beyond the mechanics, we instil pride in every stage of the process. Our pizza makers are taught to respect the dough, the oven, and the legacy of Italian pizza culture. They’re trained to feel when a dough is ready, to hear when a pizza is done, and to see the signs of a perfect crust.
This in-house education ensures consistency and quality in every pizza we serve — but it also does something more. It builds passion. Our team takes ownership of every pizza that leaves the oven, knowing they played a part in something authentic, delicious, and meaningful.
We regularly invite Italian pizzaiolos and dough specialists to collaborate with our chefs, sharing traditional methods and modern innovations. These experiences continue to sharpen our skills and deepen our appreciation for the craft.
For us, pizza isn’t just a menu item. It’s our passion. It’s our way of connecting with guests and sharing something timeless. Whether it’s someone’s first Margherita or their weekly spicy salami fix, we want every slice to leave a lasting impression.
Experience Authentic Pizza in Brisbane
At Factory51, we don’t just serve pizza. We share a piece of Italy. Whether you choose a classic Margherita or our house speck, mushroom and gorgonzola pizza, every bite begins with dough made from scratch — just like it’s been done in Naples and Rome for hundreds of years.
Ready to taste the difference?
📍 Join us in Coorparoo for Brisbane’s best wood-fired pizza.
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📞 Book a table today and discover why dough makes all the difference.