At Crust & Ember Pizzeria, we believe that outstanding pizza begins with exceptional dough. After more than thirty years of refining our recipe, we’re excited to share some of our approaches with you. While we can’t disclose our exact formula (certain traditions must stay sacred!), these guidelines will help you craft restaurant-quality pizza dough at home.
The Flour Matters
The base of excellent pizza dough is top-tier flour. We recommend using 00 flour, a finely milled Italian flour with moderate protein content (about 12%). This achieves a balanced mix of strength and tenderness. If you can’t locate 00 flour, bread flour is a solid alternative, though the texture may differ slightly.
Water Temperature and Hydration
The water temperature influences fermentation duration and dough development. For slow fermentation (which enhances flavor), use cold water around 45°F (7°C). For quicker fermentation, use lukewarm water around 85°F (29°C). Hydration, the ratio of water to flour, should be around 60-70% for most home ovens.
Minimal Yeast, Maximum Time
One of the biggest secrets to flavorful dough is using less yeast and giving fermentation more time. We use only 0.2% fresh yeast relative to our flour weight for doughs that ferment for 24-48 hours. This slow process develops complex flavors while producing a dough that’s easier to digest.
Salt: Not Just for Flavor
Salt does more than season your dough—it strengthens the gluten network and helps control fermentation. We suggest 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.
The Art of Fermentation
After mixing, let your dough undergo bulk fermentation 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, producing both flavor and the lovely browning you see in our crusts.
Handling with Care
When it’s time to bake, remove your dough from the fridge 1-2 hours in advance to let it warm up. Handle the dough gently to preserve the gas bubbles that have formed. Use your fingertips to press and stretch the dough, rather than rolling it, which can flatten 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, use a preheated pizza stone or steel for at least an hour. This yields intense bottom heat necessary for 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 person, join us for one of our monthly pizza workshops where Chef Lina demonstrates these techniques in detail. Check our events calendar for upcoming dates!