Here at Crust & Ember Pizzeria, we’re convinced that great pizza begins with great dough. After more than thirty years refining our method, we’re happy to pass along a few of our tips. We can’t disclose our precise recipe (some traditions stay sacred!), but these guidelines will help you craft restaurant-worthy dough at home.
Flour Quality Is Key
The base of standout pizza dough is top-notch flour. We recommend using 00 flour, a finely ground Italian option with moderate protein content (about 12%). This achieves the ideal balance of strength and tenderness. If 00 flour isn’t available, bread flour is a decent substitute, though the texture will differ somewhat.
Water Temperature and Hydration
The water temperature influences fermentation time and dough development. For slow fermentation (which enhances flavor), use cold water around 45°F (7°C). For faster fermentation, use lukewarm water around 85°F (29°C). Hydration should be in the 60-70% range for most home ovens.
Minimal Yeast, Maximum Fermentation Time
One of the biggest keys to flavorful dough is using less yeast and letting fermentation take longer. We use just 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: More Than Flavor
Salt does more than season your dough—it strengthens the gluten structure 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.
Fermentation: The Craft Behind Flavor
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 beautiful browning you see in our crusts.
Gently Handling the Dough
When it’s time to bake, remove your dough from the refrigerator 1-2 hours beforehand to let it warm up. Handle the dough with care to preserve the gas bubbles. Use your fingertips to press and stretch the dough, rather than rolling, which compresses those precious air pockets.
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 preheated pizza stone or steel for at least an hour. This delivers the intense bottom heat needed for 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 a different chef demonstrates these techniques in detail. Check our events calendar for upcoming dates!