At Ember & Crust Pizzeria, we’re convinced that great pizza begins with great dough. After refining our method for over thirty years, we’re thrilled to share a few insights. We can’t reveal our exact formula (some traditions stay in-house!), but these guidelines will help you make pizzeria-quality dough at home.
Why Flour Choice Matters
Great dough starts with premium flour. Opt for 00 flour—an ultra-fine Italian grind with a medium protein level (about 12%). It delivers a sweet spot between structure and softness. If 00 isn’t available, bread flour works, though the crumb will be a bit different.
Temperature of the Water and Hydration
Water temperature influences both fermentation speed and dough development. For a slow rise that builds deeper flavor, use cold water near 45°F (7°C). For a faster rise, choose lukewarm water around 85°F (29°C). Aim for 60–70% hydration (the water-to-flour ratio) for most home ovens.
Less Yeast, More Time
A top tip for full-flavored dough is to reduce yeast and lengthen fermentation. We use only 0.2% fresh yeast by flour weight for dough that ferments 24–48 hours. This extended timeline builds complexity and makes the dough gentler on the stomach.
Salt: More Than Seasoning
Salt doesn’t just add taste—it reinforces gluten and moderates fermentation. Use fine sea salt at 2.5–3% of the flour weight. Add it once flour and water have begun to come together to avoid direct contact with the yeast.
The Craft of Fermentation
After mixing, let the dough bulk ferment at room temperature for about 2 hours, then portion it into individual balls. Transfer them to covered containers and chill for 24–72 hours. Cold fermentation is where the magic happens—enzymes convert starches to sugars, boosting flavor and promoting that gorgeous crust browning.
Gentle Handling
When you’re ready to bake, take the dough out of the fridge 1–2 hours ahead to take off the chill. Treat the dough lightly to keep the gas bubbles intact. Stretch and press with your fingertips instead of using a rolling pin, which squeezes out those valuable air pockets.
The Crucial Element: Heat
Our wood-fired ovens climb to about 850°F (454°C), while most home ovens peak near 550°F (288°C). To bridge the gap, preheat a pizza stone or steel for at least an hour. This supplies the fierce bottom heat needed for a crisp shell and airy crumb.
Getting great at pizza dough is an ongoing journey. Every batch reveals something new. Keep notes, tweak variables, and find what suits your kitchen best.
If you’d like to watch the process firsthand, come to one of our monthly pizza workshops where Chef Luca showcases these methods step by step. Check our events calendar for the next sessions!