At Ember & Crust Pizzeria, we believe that outstanding pizza starts 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 must stay sacred!), these guidelines will help you craft restaurant-quality dough at home.
The Flour Matters
The base for excellent pizza dough is premium flour. We recommend using 00 flour, a finely ground Italian flour with a moderate protein level (about 12%). This achieves a ideal balance between strength and tenderness. If you can’t find 00 flour, bread flour is a solid substitute, though the texture will vary slightly.
Water Temperature and Hydration
The water temperature influences fermentation time and dough development. For a 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 between 60-70% for most home ovens.
Minimal Yeast, Maximum Time
One of the biggest secrets to flavorful dough is using less yeast and giving it more time to ferment. We use just 0.2% fresh yeast relative to our flour weight for doughs that ferment over 24-48 hours. This slow process builds deep flavors while producing a dough that’s gentler on digestion.
Salt: Not Just for Flavor
Salt does more than season your dough — it strengthens the gluten structure and regulates fermentation. We recommend 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, yielding rich flavor and the gorgeous 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 let it warm up. Handle it gently to preserve the gas bubbles formed during rising. Use your fingertips to press and stretch, rather than rolling, which can squash those delicate air pockets.
The Final Touch: Heat
Although our wood-fired ovens reach around 850°F (454°C), most home ovens max out at about 550°F (288°C). To compensate, use a preheated pizza stone or steel for at least an hour. This intense bottom heat helps you achieve 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 Lorenzo demonstrates these techniques in detail. Check our events calendar for upcoming dates!