At Crust & Ember Pizzeria, we’re convinced that great pizza begins with great dough. After more than thirty years of refining our method, we’re pleased to share a few of our insights. We won’t disclose the exact recipe (some traditions endure), but these guidelines will help you craft dough that tastes like it came from a restaurant, right at home.
The Flour Matters
The cornerstone of excellent pizza dough is choosing high-quality flour. We recommend using 00 flour, a finely milled Italian variety with around 12% protein. It offers the ideal balance of strength and tenderness. If you can’t find 00 flour, bread flour is a solid alternative, though the texture will differ slightly.
Water Temperature and Hydration
The water temperature affects fermentation and dough development. For slower fermentation with richer flavor, use cold water about 45°F (7°C). For quicker fermentation, opt for lukewarm water around 85°F (29°C). Aim for a hydration level of 60-70% for most home ovens.
Minimal Yeast, Maximum Time
One of the biggest secrets to flavorful dough is using less yeast and giving it more time to ferment. We use only 0.2% fresh yeast relative to our flour weight for doughs that ferment for 24-48 hours. This slow approach yields deeper flavors and a dough that’s easier to digest.
Salt: Not Just for Flavor
Salt does more than season—it strengthens the gluten network and regulates fermentation. We suggest fine sea salt at 2.5-3% of your flour weight. Add it after the flour and water have begun to combine to prevent direct contact with the yeast.
The Art of Fermentation
After mixing, let the dough bulk ferment at room temperature for 2 hours, then divide it into individual dough balls. Place them 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 flavor and the appealing browning in our crusts.
Handling with Care
When it’s time to bake, take the dough out of the fridge 1-2 hours beforehand to warm up. Handle gently to preserve the gas bubbles. Use your fingertips to press and stretch, rather than rolling, to avoid collapsing those delicate air pockets.
The Final Touch: Heat
While our wood-fired ovens reach about 850°F (454°C), most home ovens max out around 550°F (288°C). To compensate, use a preheated pizza stone or steel for at least an hour. This intense bottom heat helps 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, adjust variables, and discover what works best in your own kitchen environment.
If you’d like to see our dough-making process in action, join us for one of our monthly pizza workshops where Chef Isabella demonstrates these techniques in detail. Check our events calendar for upcoming dates!