At Crust & Ember Pizzeria, we believe that exceptional pizza begins with remarkable dough. After more than thirty years of refining our method, we’re excited to share a few 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 Is Key
The base 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 sturdy yet tender texture. If 00 flour isn’t available, bread flour is a solid substitute, though the texture will differ slightly.
Water Temperature and Hydration
The water’s temperature influences fermentation time and dough development. For a slower 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 ratio of water to flour, should be in the 60-70% range 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 only 0.2% fresh yeast relative to flour weight for doughs that ferment for 24-48 hours. This slow process develops deeper flavors while yielding a dough that’s easier to digest.
Salt: More Than Just Flavor
Salt does more than season your dough—it strengthens the gluten framework and regulates fermentation. We suggest fine sea salt at 2.5-3% of flour weight. Add it after the flour and water have begun mixing to prevent direct contact with the yeast.
The Fermentation Craft
After mixing, let the dough bulk ferment at room temperature for 2 hours, then portion it into individual dough balls. Store them in containers with lids and refrigerate for 24-72 hours. This cold fermentation is where the magic happens—enzymes convert starches into sugars, creating both flavor and the appealing browning seen in our crusts.
Handling with Care
When you’re ready to bake, take your dough out of the fridge 1-2 hours beforehand to let it warm up. Handle gently to preserve the gas bubbles. Use your fingertips to press and stretch, rather than rolling, which collapses those delicate air pockets.
The Final Touch: Heat
Although our wood-fired ovens reach temperatures of 850°F (454°C), most home ovens top out at 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 soft, airy interior.
Mastering pizza dough is a journey rather than a destination. Each batch teaches you something new about the process. We encourage you to jot notes, tweak variables, and discover what works best in your kitchen environment.
If you’d like to observe our dough-making process in person, join us for one of our monthly pizza workshops where Chef Matteo demonstrates these techniques in detail. Check our events calendar for upcoming dates!