At Crust & Ember Pizzeria, we believe that outstanding pizza starts with outstanding dough. After more than thirty years of perfecting our method, we're excited to share a few of our tips with you. While we can't reveal our exact blend (some traditions must stay sacred!), these guidelines will help you produce restaurant-level pizza dough at home.
Flour Quality Is Key
The base for great pizza dough is top-notch flour. We recommend using 00 flour, a finely ground Italian flour with moderate protein (around 12%). This achieves the right balance of strength and tenderness. If you can't locate 00 flour, bread flour is a solid substitute, though the texture may differ slightly.
Water Temperature and Hydration
The water temperature influences fermentation time and dough development. For slow fermentation (which yields richer flavor), use cold water around 45°F (7°C). For quicker fermentation, opt for lukewarm water around 85°F (29°C). The hydration level (water-to-flour ratio) should be between 60-70% for most home ovens.
Minimal Yeast, Maximum Time
One of the biggest secrets to flavorful dough is using less yeast and letting fermentation stretch out. We use just 0.2% fresh yeast relative to our flour weight for doughs that ferment for 24-48 hours. This slow pace allows complex flavors to develop while making the dough easier to digest.
Salt: Not Just for Flavor
Salt does more than season your dough—it strengthens the gluten network and regulates 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 bulk ferment at room temperature for 2 hours, then portion 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 depth of flavor and the beautiful browning in our crusts.
Handling with Care
When it's time to shape the pizza, take the dough out of the fridge 1-2 hours beforehand to let it warm. Handle it gently to preserve the gas bubbles formed during fermentation. Use your fingertips to press and stretch, rather than rolling, which can collapse those delicate air pockets.
The Final Touch: Heat
While our wood-fired ovens reach up to 850°F (454°C), most home ovens peak 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 and 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.
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!