At Ember & Crust Pizzeria, we’re convinced that outstanding pizza begins with outstanding dough. After refining our method for more than thirty years, we’re delighted to share a few insights. While our exact formula remains a closely held tradition, these guidelines will help you craft restaurant-worthy dough at home.
Why Flour Choice Counts
Great dough starts with premium flour. We suggest using 00 flour—an ultra-fine Italian grind with moderate protein (about 12%)—for the ideal balance of elasticity and tenderness. If 00 isn’t available, bread flour works as a substitute, though the texture will vary slightly.
Water Temperature and Hydration
Water temperature influences both fermentation speed and dough development. For slow, flavor-building fermentation, use cold water near 45°F (7°C). For faster results, opt for lukewarm water around 85°F (29°C). Aim for a hydration level of 60–70% for most home ovens.
Less Yeast, More Time
A major key to depth of flavor is reducing yeast and extending fermentation. We use just 0.2% fresh yeast relative to flour weight for doughs that rest 24–48 hours. This relaxed timeline nurtures complex aromas and makes the dough gentler on the stomach.
Salt: More Than Seasoning
Salt doesn’t only enhance taste—it reinforces gluten and moderates fermentation. Use fine sea salt at 2.5–3% of your flour weight. Add it after the flour and water begin to come together to avoid direct contact with the yeast.
Mastering Fermentation
Once mixed, let the dough bulk ferment at room temperature for 2 hours, then portion into individual balls. Place them in covered containers and refrigerate for 24–72 hours. During this cold rest, enzymes break down starches into sugars, building flavor and promoting the gorgeous browning on the crust.
Gentle Handling
When you’re ready to bake, take the dough out of the fridge 1–2 hours beforehand to warm slightly. Handle it delicately to preserve the gas bubbles. Use your fingertips to press and stretch the dough instead of a rolling pin, which squeezes out those valuable air pockets.
Heat: The Finishing Factor
Our wood-fired ovens can hit 850°F (454°C), while most home ovens top out near 550°F (288°C). To bridge the gap, preheat a pizza stone or steel for at least an hour. This delivers the strong bottom heat needed for a crisp exterior and airy crumb.
Becoming skilled with pizza dough is an ongoing adventure. Every batch teaches you something new. Take notes, tweak variables, and discover what suits your kitchen best.
If you’d like to watch our dough process up close, join one of our monthly pizza workshops where Chef Elena demonstrates these methods step by step. Check our events calendar for upcoming sessions!