At Ember & Crust Pizzeria, we’re convinced that great pizza begins with great dough. After over thirty years refining our method, we’re excited to pass along a few of our insights. We won’t unveil the exact formula (some traditions deserve to stay secret!), but these guidelines will help you craft restaurant-worthy dough at home.
Flour Makes the Difference
Excellent flour is the backbone of outstanding dough. Opt for finely milled Italian “00” flour with a moderate protein level (about 12%) for a balance of chew and tenderness. If “00” isn’t available, bread flour is a solid alternative, though the texture will vary slightly.
Water Temp and Hydration
Water temperature influences fermentation and dough development. For slow, flavor-building fermentation, 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 for most home ovens.
Less Yeast, More Time
A major key to depth of flavor is using minimal yeast and extending fermentation. We use roughly 0.2% fresh yeast relative to flour weight with a 24–48 hour ferment. This gradual approach builds complexity and yields dough that’s gentler on the stomach.
Salt: More Than Flavor
Salt doesn’t just season—it strengthens 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 so it doesn’t directly hit the yeast.
The Craft of Fermentation
After mixing, let the dough bulk ferment at room temperature for about 2 hours, then portion into individual balls. Place them in covered containers and refrigerate for 24–72 hours. During this cold phase, enzymes convert starches to sugars, enhancing flavor and promoting that beautiful crust color.
Handle with Care
When you’re ready to bake, bring the dough out of the refrigerator 1–2 hours beforehand to take off the chill. Handle it gently to protect the trapped gases. Use your fingertips to press and stretch rather than a rolling pin, which squeezes out those valuable air pockets.
The Finishing Touch: Heat
Our wood-fired ovens climb to 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 intense bottom heat needed for a crisp crust with a light, open crumb.
Becoming skilled with pizza dough is an ongoing process. Every batch offers new lessons. Take notes, tweak variables, and find 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 Lina demonstrates these methods step by step. Check our events calendar to see upcoming sessions!