At Crust & Ember Pizzeria, we know that great pizza starts with great dough. After more than thirty years of refining our method, we’re happy to share some insights with you. While we won’t reveal the exact formula (some traditions stay sacred!), these principles will help you craft restaurant-quality pizza dough at home.
The Flour Matters
The base for superb pizza dough is high-quality flour. We recommend using 00 flour, a finely ground Italian flour with moderate protein content (about 12%). This yields the ideal balance of strength and tenderness. If you can’t find 00 flour, bread flour is a solid substitute, though the texture may be a bit different.
Water Temperature and Hydration
The water temperature influences fermentation time and dough development. For slow fermentation (which enhances flavor), use cold water around 45°F (7°C). For quicker fermentation, opt for lukewarm water around 85°F (29°C). Hydration, the water-to-flour ratio, should be between 60-70% for most home ovens.
Minimal Yeast, Maximum Time
One major secret to flavorful dough is using less yeast and giving fermentation more time. We use just 0.2% fresh yeast relative to the flour weight for doughs that ferment for 24-48 hours. This slow process develops deeper flavors and yields a dough that’s easier to digest.
Salt: Not Just for Flavor
Salt does more than season—it strengthens the gluten framework and helps regulate fermentation. We recommend fine sea salt at 2.5-3% of the flour weight. Add it after the flour and water begin to combine to prevent direct contact with the yeast.
The Art of Fermentation
After mixing, let the dough bulk ferment at room temperature for 2 hours, then divide it into individual dough 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, 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 up. Handle the dough gently to preserve the gas bubbles that have formed. Use your fingertips to press and stretch the dough, rather than rolling it, which can flatten those precious 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, preheat a pizza stone or steel for at least an hour. This delivers the intense bottom heat needed for 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, adjust variables, and discover what works best in your own kitchen environment.
If you’d like to see our dough-making process in action, join us for one of our monthly pizza workshops where Chef Luca demonstrates these techniques in detail. Check our events calendar for upcoming dates!