Pizza Tips from a Pro: Luke Marino’s Secrets for Next-Level Sauce and Dough
Making restaurant-quality pizza at home isn’t about having a wood-fired oven or a chef’s jacket. It’s about understanding the details — the tiny adjustments that bring texture, flavour, and finesse into balance.
At Marino & The Dough, every masterclass is packed with hands-on lessons and “a-ha” moments. But here’s a little something to get you started at home: a few of Luke Marino’s favourite tips for elevating your homemade pizza from decent to unforgettable.
Start with the Right Flour
When it comes to pizza dough tips from a chef, this one always leads the list: flour matters. Not all flour is created equal, especially for Neapolitan-style pizza. The protein content, grain type, and milling method all influence the final result.
Pro Tip This is the flour we swear by for perfect pizza texture: finely milled 00 flour with a protein content around 11 to 12 percent. It’s soft, responsive, and ideal for developing that signature chewy-yet-light base.
Look for Italian imports or reputable local brands that label it specifically for pizza. And resist the urge to mix in bread or plain flour — the purity of 00 keeps your dough supple and balanced.
Water Temperature Isn’t Just a Detail
Most home cooks overlook this, but water temperature has a surprising impact on fermentation. If your water’s too warm, your dough may overproof. Too cold, and the yeast won’t activate properly.
Luke teaches a simple rule of thumb in class: aim for water that feels slightly cooler than body temperature. Around 20 to 22 degrees Celsius is ideal for slow, steady fermentation.
Less Is More with Yeast
One of the biggest surprises for guests in our masterclasses? Just how little yeast you actually need. Overloading with yeast may speed up the rise, but it won’t develop the depth of flavour or structure that makes artisan dough special.
We use just a pinch of fresh yeast and give it time to rise, usually 24 to 48 hours depending on the temperature of your environment. That patience brings out the character in the dough and makes it easier to digest.
Refine Your Sauce, But Keep It Simple
When people ask about pizza sauce secrets, they often expect something complicated. But truly great sauce is about restraint.
We use San Marzano tomatoes, crushed by hand, with a light touch of salt and a drizzle of olive oil. No cooking, no herbs, no sugar. The tomato is the star — bright, sweet, and fresh.
That simplicity lets the sauce complement the dough rather than overpower it. And yes, you can taste the difference.
Preheat Like You Mean It
Home ovens can’t match the heat of a pizza oven, but you can still get a golden, blistered crust if you set things up right. Preheat your oven for at least 30 minutes or until it reaches the highest temperature on your oven. Use a pizza stone or steel, and position it on the highest rack.
If you’re baking on a tray, flip it upside down and heat it in the oven first. That extra hot surface gives your base the push it needs.
Don’t Overload the Toppings
It’s tempting to throw everything on, but restraint is key to balance. Two or three toppings, thoughtfully placed, will cook more evenly and allow each flavour to shine.
Luke always says, “Let the dough do the talking.”
Want More Than Tips? Get Your Hands in the Dough
These insights are just the beginning. The real transformation happens when you feel the dough stretch beneath your fingers, shape it with care, and pull it from the oven bubbling and crisp.
Join Luke for a private cooking class on the Gold Coast and discover how to level up homemade pizza in your own kitchen. It’s hands-on, deeply satisfying, and full of practical skills you’ll carry forever.