At Ember & Crust Pizzeria, we believe outstanding pizza begins with outstanding dough. After more than thirty years of refining our method, we’re excited to share some of our insights. While we won’t disclose every detail of our exact recipe (some traditions deserve to stay sacred!), these guiding principles will help you craft restaurant-quality dough at home.
The Flour Matters
The base for superb pizza dough is top-notch flour. We recommend using 00 flour, a finely ground Italian flour with moderate protein content (around 12%). This achieves the ideal balance of strength and tenderness. If you can’t find 00 flour, bread flour is a solid alternative, though the texture may differ slightly.
Water Temperature and Hydration
The temperature of your water influences fermentation time and dough development. For a slow fermentation (which develops richer flavor), use cold water around 45°F (7°C). For faster fermentation, opt for lukewarm water around 85°F (29°C). Hydration should stay between 60-70% for most home ovens.
Minimal Yeast, Maximum Time
One of the biggest keys 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 for 24-48 hours. This slow process develops deeper flavors while producing a dough that’s easier to digest.
Salt: Not Just for Flavor
Salt does more than season — it reinforces the gluten network and regulates 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 bulk ferment at room temperature for 2 hours, then portion 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, delivering both flavor and the appealing browning of 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 come up to temperature. Handle gently to preserve the gas bubbles. Use your fingertips to press and stretch the dough instead of rolling, which can crush those delicate air pockets.
The Final Touch: Heat
While our wood-fired ovens reach 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 and 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, 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 us for one of our monthly pizza workshops where Chef Luca demonstrates these techniques in detail. Check our events calendar for upcoming dates!