At Crust & Ember, we believe that outstanding pizza begins with outstanding dough. After more than thirty years of refining our method, we’re pleased to share a few of our insights with you. While we won’t disclose the exact formula (some traditions must stay sacred!), these guidelines will help you craft restaurant-grade pizza dough at home.
The Flour Matters
The base of great pizza dough is high-quality flour. We suggest using 00 flour, a finely ground Italian flour with a moderate protein level (around 12%). This achieves a ideal balance of strength and tenderness. If 00 flour isn’t available, bread flour is a solid alternative, though the texture may be slightly different.
Water Temperature and Hydration
The water’s temperature influences fermentation time and dough development. For slow fermentation (which enhances flavor), use cold water near 45°F (7°C). For faster fermentation, use lukewarm water around 85°F (29°C). The hydration rate (water to flour ratio) should be between 60-70% for most home ovens.
Minimal Yeast, Maximum Time
One of the biggest keys to flavorful dough is using less yeast and letting fermentation take longer. We use only 0.2% fresh yeast relative to our flour weight for doughs that ferment for 24-48 hours. This slow process allows deeper flavors to develop 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 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 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.
Handling with Care
When it’s time to make pizza, remove your dough from the refrigerator 1-2 hours before baking 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 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, use a pizza stone or steel that’s been preheated for at least an hour. This delivers the intense bottom heat needed to achieve 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 invite 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 Marco demonstrates these techniques in detail. Check our events calendar for upcoming dates!