At Crust & Ember Pizzeria, we believe that outstanding pizza starts with outstanding dough. After more than thirty years of refining our method, we’re glad to share a few of our tips with you. While we won’t disclose the exact formula (some traditions must stay sacred!), these guidelines will help you craft restaurant-quality dough for pizza at home.
The Flour Matters
The base of great pizza dough is high-quality flour. We recommend using 00 flour, a finely milled Italian flour with a moderate protein level (around 12%). This delivers a solid balance between strength and tenderness. If 00 flour isn’t available, bread flour is a solid substitute, though the texture may be a touch different.
Water Temperature and Hydration
The temperature of your water influences fermentation time and dough development. For slow fermentation (which develops richer flavor), use cold water around 45°F (7°C). For quicker fermentation, use lukewarm water around 85°F (29°C). A hydration level of 60-70% (water to flour ratio) works well for most home ovens.
Minimal Yeast, Maximum Time
One of the key secrets to flavorful dough is using less yeast and giving fermentation more time. We use only 0.2% fresh yeast relative to our flour weight for doughs that ferment for 24-48 hours. This slow process develops complex flavors and yields dough that's easier to digest.
Salt: Not Just for Flavor
Salt does more than season your dough—it strengthens the gluten structure 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 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 attractive 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 gently to preserve the gas bubbles formed 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), most home ovens max out around 550°F (288°C). To compensate, preheat a pizza stone or steel for at least an hour. This yields the intense bottom heat needed to achieve a crisp exterior and 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.
If you’d like to see our dough-making process in person, join us for one of our monthly pizza workshops where Chef Alex demonstrates these techniques in detail. Check our events calendar for upcoming dates!