At Crust & Ember Pizzeria, we’re convinced that extraordinary pizza begins with outstanding dough. After more than thirty years of refining our method, we’re excited to share some of our insights with you. While we can’t disclose our exact formula (some traditions stay sacred!), these guidelines will help you craft restaurant-grade pizza dough at home.
The Flour Matters
High-quality flour forms the base of great dough. We recommend using 00 flour, a finely milled Italian flour with about 12% protein, which yields a sturdy yet tender texture. If 00 flour isn’t available, bread flour is a solid stand-in, though the texture may vary slightly.
Water Temperature and Hydration
The water temperature influences fermentation and dough development. For slower fermentation (which enhances flavor), use cold water around 45°F (7°C). For faster fermentation, opt for lukewarm water around 85°F (29°C). Hydration should be roughly 60-70% for most home ovens.
Minimal Yeast, Maximum Time
One of the key tricks for flavorful dough is using less yeast and giving fermentation more time. We use just 0.2% fresh yeast relative to flour weight for doughs that ferment over 24-48 hours. This slow process develops deeper flavors and creates a dough easier to digest.
Salt: Not Just for Flavor
Salt strengthens the gluten network and helps manage fermentation in addition to seasoning. We suggest fine sea salt at 2.5-3% of flour weight. Add it after the flour and water start combining 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 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, delivering flavor and the appealing browning seen 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 fingertips to press and stretch rather than rolling, which can flatten those delicate air pockets.
The Final Touch: Heat
While wood-fired ovens reach about 850°F (454°C), most home ovens max out at 550°F (288°C). To compensate, preheat a pizza stone or steel for at least an hour. This ensures strong bottom heat 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 kitchen.
If you’d like to see our dough-making process in person, join us for one of our monthly pizza workshops where Chef Luca demonstrates these techniques in detail. Check our events calendar for upcoming dates!