At Crust & Ember Pizzeria, we believe that outstanding pizza starts with outstanding dough. After more than thirty years of refining our method, we’re excited to share some of our approaches with you. While we can’t disclose the exact formula (certain traditions remain sacred!), these guidelines will help you craft restaurant-quality pizza dough 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 moderate protein content (around 12%). This achieves a ideal balance between strength and tenderness. If 00 flour isn’t available, bread flour is a solid substitute, though the texture may vary slightly.
Water Temperature and Hydration
The water’s temperature influences fermentation time and dough development. For slow fermentation (which enhances flavor), use cold water around 45°F (7°C). For quicker fermentation, use 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 fermentation more time. We use just 0.2% fresh yeast relative to our flour weight for doughs that ferment for 24-48 hours. This slow process fosters complex flavors while producing a dough that’s easier to digest.
Salt: Not Just for Flavor
Salt does more than season your dough—it's a stronger gluten network and helps control fermentation. We recommend using fine sea salt at 2.5-3% of your flour weight. Add it after your flour and water have started 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, contributing both flavor and the appealing browning you see in our crusts.
Handling with Care
When it’s time to make pizza, remove your dough from the refrigerator 1-2 hours before baking to allow it to 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 compresses 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, use a pizza stone or steel that’s been preheated 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 Alex demonstrates these techniques in detail. Check our events calendar for upcoming dates!