At Crust & Ember Pizzeria, we believe that outstanding pizza starts with exceptional dough. After more than thirty years 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 for great pizza dough is premium flour. We recommend using 00 flour, a finely ground Italian flour with a moderate protein level (around 12%). This achieves the ideal balance of strength and tenderness. If 00 flour isn’t available, bread flour works as a solid substitute, though the texture will differ a bit.
Water Temperature and Hydration
The temperature of your water influences fermentation time and dough development. For a slower fermentation (which enhances flavor), use cold water around 45°F (7°C). For faster fermentation, use lukewarm water around 85°F (29°C). The hydration percentage (water to flour ratio) should be between 60-70% for most home ovens.
Minimal Yeast, Maximum Time
One of the biggest keys 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 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 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 started to combine to prevent direct contact with the yeast.
The Art of Fermentation
After mixing, let your dough undergo bulk fermentation 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 appealing browning you see in our crusts.
Handling with Care
When it’s time to bake, take your dough out of the fridge 1-2 hours before baking to let it warm up. Handle it gently to preserve the gas pockets that have formed. Use your fingertips to press and stretch the dough rather than rolling, which compresses those delicate air pockets.
The Final Touch: Heat
While our wood-fired ovens reach 850°F (454°C), most home ovens top 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 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 own 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!