At Crust & Ember Pizzeria, we believe that outstanding pizza begins with outstanding dough. After more than three decades of refining our method, we’re excited to share some of our insights with you. While we can’t disclose the exact formula (some traditions must stay sacred!), these guidelines will help you craft restaurant-quality dough at home.
The Flour Matters
The base of great pizza dough is top-tier flour. We recommend using 00 flour, a finely milled Italian flour with moderate protein content (around 12%). This yields a perfect balance of strength and tenderness. If 00 flour isn’t available, bread flour is a solid substitute, though the texture will be slightly different.
Water Temperature and Hydration
The temperature of your water influences fermentation time and dough development. For a slower fermentation (which develops deeper flavor), use cold water around 45°F (7°C). For faster fermentation, opt for lukewarm water around 85°F (29°C). Hydration should be about 60-70% for most home ovens.
Minimal Yeast, Maximum Time
One of the key secrets to flavorful dough is using less yeast and giving fermentation ample time. We use just 0.2% fresh yeast relative to our flour weight for doughs that ferment for 24-48 hours. This slow process helps develop complex flavors while creating 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 it into individual balls. Place them in containers with lids and refrigerate for 24-72 hours. This cold fermentation is where the magic happens—enzymes break down starches into sugars, producing flavor and the beautiful browning you see in our crusts.
Handling with Care
When it’s time to make pizza, remove your dough from the fridge 1-2 hours before baking to let it warm up. Handle it gently to preserve the gas bubbles developed during fermentation. Use your fingertips to press and stretch the dough rather than rolling, which can flatten those precious air pockets.
The Final Touch: Heat
While our wood-fired ovens reach temperatures of 850°F (454°C), many 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 intense bottom heat to achieve a crisp crust with a 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 Elena demonstrates these techniques in detail. Check our events calendar for upcoming dates!