At Crust & Ember Pizzeria, we believe that outstanding pizza begins with outstanding dough. After more than thirty years of refining our recipe, we're happy to share a glimpse of our techniques with you. While we can’t disclose our exact formulation (some traditions stay sacred!), these guidelines will help you craft restaurant-quality pizza dough at home.
The Flour Matters
The cornerstone of great pizza dough is high-quality flour. We recommend using 00 flour, a finely ground Italian flour with a moderate protein content (around 12%). This achieves a 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 a slower fermentation (which develops richer flavor), use cold water around 45°F (7°C). For quicker fermentation, opt for lukewarm water around 85°F (29°C). The hydration ratio (water to flour) should be about 60-70% for most home ovens.
Minimal Yeast, Maximum Time
One of the biggest secrets to flavorful dough is using less yeast and allowing more time for fermentation. We use only 0.2% fresh yeast relative to our flour weight for doughs that ferment for 24-48 hours. This slow process yields deeper 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 framework and regulates 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 lovely browning you see in our crusts.
Handling with Care
When you’re ready to bake, remove the dough from the refrigerator 1-2 hours ahead to allow it to warm. Handle gently to preserve the gas bubbles that have formed. Use your fingertips to press and stretch the dough, rather than rolling, 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 top 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 crust with an 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 Luca demonstrates these techniques in detail. Check our events calendar for upcoming dates!