At Crust & Ember Pizzeria, we believe that superb pizza starts with exceptional dough. After more than thirty years of refining our method, we’re excited to share a few of our insights with you. While the exact formula remains our secret (certain traditions deserve to be kept), these guidelines will help you craft restaurant-quality pizza dough at home.
The Flour Matters
The base for excellent pizza dough is high-grade flour. We suggest using 00 flour, a finely milled Italian wheat with a moderate protein level (around 12%). This achieves a ideal balance between strength and tenderness. If 00 flour isn’t available, bread flour works as a solid alternative, though the texture may differ slightly.
Water Temperature and Hydration
The temperature of the water influences fermentation time and dough development. For a slow fermentation (which enhances flavor), use cold water around 45°F (7°C). For faster fermentation, go with lukewarm water around 85°F (29°C). Hydration, the ratio of water to flour, should sit in the 60-70% range for most home ovens.
Minimal Yeast, Maximum Time
One of the biggest keys to flavorful dough is using less yeast and giving fermentation more time. We use just 0.2% fresh yeast relative to our flour weight for doughs that ferment for 24-48 hours. This slow approach allows complex flavors to develop while yielding 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 helps control fermentation. We recommend fine sea salt at 2.5-3% of your flour weight. Add it after your flour and water begin 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 it’s time to shape the pizza, take your dough out of the fridge 1-2 hours beforehand to let it 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 max out 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 an airy interior.
Mastering pizza dough is a journey, not a destination. Each batch teaches new lessons about the process. We encourage you to take notes, tweak variables, and discover what works best in your own kitchen environment.
If you’d like to see our dough-making process in person, join one of our monthly pizza workshops where Chef Mateo demonstrates these techniques in detail. Check our events calendar for upcoming dates!