At Ember & Crust Pizzeria Authentic Taste, Every Slice, we believe that remarkable pizza begins with remarkable dough. After more than thirty years refining our method, we’re delighted to share a few of our insights. While the exact formula stays under wraps, these core principles will help you make restaurant-quality dough at home.
Flour Makes the Difference
Excellent dough starts with premium flour. We recommend “00” flour, a finely milled Italian option with a moderate protein level (around 12%). It provides an ideal balance of strength and tenderness. If “00” isn’t available, bread flour is a solid alternative, though the texture won’t be identical.
Water Temperature and Hydration Levels
Water temperature shapes fermentation speed and dough development. For slow fermentation that builds better flavor, use cold water near 45°F (7°C). For a faster rise, use lukewarm water about 85°F (29°C). A hydration level between 60–70% suits most home ovens.
Less Yeast, More Time
For deeper flavor, reduce yeast and extend fermentation. We use only 0.2% fresh yeast relative to flour weight for doughs resting 24–48 hours. This slower approach develops complexity and creates dough that’s easier to digest.
Salt: More Than Seasoning
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 flour and water begin combining so it doesn’t come into direct contact with the yeast.
Mastering Fermentation
After mixing, 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 convert starches to sugars, boosting flavor and encouraging that beautiful crust browning.
Gentle Handling
When it’s time to bake, take the dough out of the refrigerator 1–2 hours in advance to warm up. Handle it gently to keep the gas bubbles intact. Stretch with your fingertips rather than rolling, which compresses those valuable air pockets.
The Crucial Element: Heat
Our wood-fired ovens reach about 850°F (454°C), while most home ovens peak 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 exterior and airy interior.
Mastering pizza dough is an ongoing journey. Every batch teaches you something new. Take notes, adjust variables, and find what works best in your kitchen.
If you’d like to see our process firsthand, join one of our monthly pizza workshops where Chef Arlo demonstrates these techniques in detail. Check our events calendar for upcoming dates!