At Crust & Ember Pizzeria, we know that extraordinary pizza begins with extraordinary dough. After more than three decades of refining our method, we're eager to share a few insights with you. While the exact formula remains guarded (some traditions stay sacred!), these guidelines will help you craft restaurant-quality pizza dough at home.
The Flour Matters
The base of fantastic 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 locate 00 flour, bread flour makes a solid substitute, though the texture may differ slightly.
Water Temperature and Hydration
The water temperature you use influences fermentation time and dough development. For slow fermentation (which enhances flavor), use cold water around 45°F (7°C). For faster fermentation, opt for lukewarm water around 85°F (29°C). Hydration, the ratio of water to flour, should sit between 60-70% for most home ovens.
Minimal Yeast, Maximum Time
One of the biggest secrets to flavorful dough is using less yeast and giving more time for fermentation. We use just 0.2% fresh yeast relative to flour weight for doughs that ferment for 24-48 hours. This slow approach develops complex flavors and yields a dough that's easier to digest.
Salt: Not Just for Flavor
Salt does more than season your dough—it strengthens the gluten structure and moderates 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, allow your dough to bulk ferment at room temperature for 2 hours, then divide into individual dough balls. Place 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 fridge 1-2 hours beforehand to let it warm. Handle the dough gently to preserve the gas bubbles developed. Use your fingertips to press and stretch the dough, rather than rolling it, which can flatten those delicate 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 provides the intense bottom heat needed to achieve 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, adjust 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!